Beef Tips

How weird that the boys had never had beef tips.  I was in the local butcher shop with no intent of making beef tips at all, when I noticed that they had some kabob meat for sale.  Kabob meat is a much nicer cut than stew meat and makes much better beef tips.  This was a winner all the way!  Serve this over rice or egg noodles.  I recommend rice.

Prep Time: 20 minutes

Cooking Time: 2 hours

Serves: 3-4


  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  •  1 1/2 pounds cubed kabob meat
  • 2 cups water
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 (.75 ounce) packet Pioneer dry brown gravy mix
  • 1/2 cup water


  1. In a large skillet heat oil over high heat. Saute the onion until almost translucent (3-4 minutes).
  2. Add the kabob meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
  3. Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
  4. Meanwhile combine the gravy mix with 1/2 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.

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