Beef Tips with Cauliflower Mash and Thickened Gravy Recipe
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Beef Tips with Cauliflower Mash and Thickened Gravy Recipe

ByLily Carter

There’s something incredibly comforting about a well-made Beef Tips with Cauliflower Mash and Thickened Gravy Recipe. It’s the kind of meal that feels like a warm hug after a long day, but without weighing you down. I love how the tender beef tips soak up that luscious, thickened gravy, paired perfectly with the creamy, garlicky cauliflower mash that’s both healthy and satisfying.

This recipe works wonders any time you want a hearty meal that’s low-carb but full of flavor. Whether you’re cooking for family dinner or meal prepping for the week, these beef tips with cauliflower mash and gravy come together quickly and taste like you’ve been slow-cooking for hours. You’ll want to keep this one in your rotation for sure!

Ingredients You’ll Need

The ingredients here are pretty straightforward, but they come together beautifully to create rich, layered flavors. I find using high-quality beef and fresh cauliflower makes a world of difference in this Beef Tips with Cauliflower Mash and Thickened Gravy Recipe.

  • Beef stew meat or sirloin tips: Choose well-marbled cuts for tenderness and flavor.
  • Olive oil: A good quality olive oil ensures a nice sear and adds subtle richness.
  • Garlic cloves: Fresh garlic adds that punchy, aromatic element you can’t skip.
  • Yellow onion: The sweetness of the sautéed onion balances the savory beef.
  • Salt and pepper: Essential for seasoning; don’t be shy here.
  • Beef broth: Use a rich, low-sodium broth for depth without overpowering saltiness.
  • Ghee or dairy-free butter: Adds creaminess and helps develop flavor in the gravy.
  • Coconut aminos or Worcestershire sauce (optional): I love adding a splash for umami boost.
  • Tapioca flour or cornstarch (or xanthan gum for keto): Perfect for thickening the gravy smoothly.
  • Cauliflower rice or fresh cauliflower: Fresh gives the best texture, but frozen works well for convenience.
  • Garlic powder and onion powder: Extra layers of flavor in the mash.
  • Chives: Fresh or dried for a mild onion note and pretty green flecks.
  • Coconut milk: Adds creaminess while keeping it dairy-free.
  • Dairy-free or regular sour cream: This little touch makes the mash unbelievably silky.

Variations

I’m all about making recipes your own, and this Beef Tips with Cauliflower Mash and Thickened Gravy Recipe is no exception. I often switch things up depending on what I have in my pantry or what mood I’m in.

  • Use mushrooms in the gravy: Adding sautéed mushrooms gives an earthy depth — my family loves it.
  • Herbs like thyme or rosemary: I sometimes toss in fresh herbs during cooking for a fragrant twist.
  • Swap cauliflower mash for sweet potato mash: A sweeter, more colorful alternative if you’re not watching carbs.
  • Make it in the slow cooker: On busy days, I brown the beef and then let it simmer low and slow.

How to Make Beef Tips with Cauliflower Mash and Thickened Gravy Recipe

Step 1: Sear the Beef Tips to Lock in Juices

Start by seasoning your beef tips generously with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the beef and sear on all sides until you get a beautiful brown crust. This step is crucial because it seals in the meat’s juices and adds flavor to your gravy later. Don’t rush—let them develop that color before flipping.

Step 2: Sauté Aromatics and Mix in Liquid Ingredients

Push the beef to one side of the pan. On the other, toss in your diced onions and minced garlic. Sauté until the onions turn translucent and the garlic smells amazing—about 30 to 40 seconds. Then, add the ghee or butter, beef broth, and your chosen thickener like the tapioca slurry. If you’re going keto, sprinkle the xanthan gum right into the broth and whisk it in to avoid clumps. Give it a good stir to combine everything evenly. I also like to add a dash of Worcestershire sauce or coconut aminos here for extra punch.

Step 3: Simmer Until Tender and Gravy Thickens

Bring your mixture to a gentle simmer, then lower the heat. Leave it uncovered and let it bubble away for about 30 minutes. This slow simmer lets the beef get tender and the gravy develop a luscious, thick consistency. Don’t forget to taste and adjust the salt and pepper before moving on—it makes all the difference!

Step 4: Prepare the Cauliflower Mash

If you’re using frozen cauliflower rice, follow the package instructions and drain any excess water well. For fresh cauliflower florets, steam them for 10-15 minutes until fork-tender, then drain thoroughly. I can’t stress enough how drying the cauliflower well helps avoid a watery mash. Toss the cooked cauliflower in a food processor with garlic and onion powder, chives, ghee, coconut milk, sour cream, and a bit of salt and pepper. Blend until silky smooth, adjusting the texture with more coconut milk as needed.

Step 5: Serve and Enjoy!

Spoon a generous scoop of the cauliflower mash onto your plate, then ladle the tender beef tips and thickened gravy right on top. Garnish with fresh parsley or extra chives if you have them handy—it adds a fresh, flavorful touch that makes the dish pop. Trust me, this combo delights every time!

How to Serve Beef Tips with Cauliflower Mash and Thickened Gravy Recipe

The image shows a collection of cooking ingredients arranged on a white marbled surface. In the foreground, there is a white plate filled with thick, red beef chunks. To the left, a whole white cauliflower rests directly on the surface. Around the main plate are several white bowls: one with diced white onions, one with a golden yellow liquid (likely oil), one with a white powder (probably flour), and another with a similar white powder but slightly different texture. A small white dish contains mixed spices, including light brown, black peppercorns, and pale seeds. On the right side of the image, there is a small bunch of fresh green chives or scallions placed on the surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to keep my garnishes simple but vibrant. Fresh chives and flat-leaf parsley are my go-to—both add a nice color contrast and subtle oniony or herbal notes. Sometimes, I sprinkle a bit of cracked black pepper over the top for just a tiny kick. It really brings the whole plate to life without stealing the spotlight from that rich gravy.

Side Dishes

While the cauliflower mash stands well on its own, I sometimes round out the meal with simple roasted veggies like carrots, green beans, or Brussels sprouts. A crisp side salad with a light vinaigrette also complements the richness beautifully. If you want a bit more carb, crusty bread or dinner rolls work well to soak up every last bit of gravy.

Creative Ways to Present

For special occasions, I’ve served this dish in individual shallow bowls, layering the cauliflower mash first, then the beef tips and gravy, topped with a sprig of fresh rosemary. It looks elegant but remains cozy. Another fun idea is to stuff the cauliflower mash inside baked portobello mushrooms and pour the beef gravy over—everyone loves the novelty and flavor combo!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge and they keep well for up to 3-4 days. To avoid the cauliflower mash drying out, I cover it tightly with plastic wrap before sealing the container. When you’re ready, it’ll be just as tasty—sometimes the flavors even deepen overnight!

Freezing

This Beef Tips with Cauliflower Mash and Thickened Gravy Recipe freezes beautifully. I separate the beef and gravy from the cauliflower mash in two containers to preserve texture. Just let them thaw overnight in the fridge before reheating, and you’re good to go—perfect for busy weeks.

Reheating

When reheating, I warm the beef tips and gravy gently in a saucepan over low heat, stirring occasionally to prevent sticking or burning. The cauliflower mash I prefer to microwave covered for short intervals, stirring in between and adding a splash of coconut milk if it feels too thick. This way, everything stays creamy and delicious without drying out.

FAQs

  1. Can I use a different cut of beef for this recipe?

    Absolutely! While stew meat or sirloin tips are ideal for tenderness and quick cooking, you can use chuck roast or even brisket cut into pieces. Just keep in mind that tougher cuts may need longer cooking times, and slow cooking might be your best bet.

  2. Is the cauliflower mash suitable for a dairy-free diet?

    Yes, the mash uses coconut milk and dairy-free sour cream, making it a great dairy-free option. You can also substitute ghee with dairy-free butter or olive oil if needed.

  3. How do I avoid a watery cauliflower mash?

    Steaming the cauliflower until just tender and then draining and patting it dry is key. Also, avoid overcooking it in the processor; blend just until smooth and creamy.

  4. Can this recipe be made in a slow cooker?

    Definitely! Brown the beef first, then combine all ingredients except the thickener in the slow cooker. Cook on low for 5-7 hours or high for 3-4 hours. Add the thickener toward the end for perfect gravy consistency.

  5. What can I use if I don’t have tapioca flour?

    Cornstarch is a great substitute for thickening the gravy. Just dissolve it in cold water before adding, so you get a smooth sauce without lumps.

Final Thoughts

This Beef Tips with Cauliflower Mash and Thickened Gravy Recipe will quickly become one of your favorites—I promise! It’s comforting but fresh, hearty without heaviness, and flexible enough to suit your taste or schedule. Whenever I make it, I feel like I’m treating myself to something special, and I hope you feel the same when you try it in your kitchen. Go ahead, give it a whirl and savor every delicious bite.

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Life at home is full of love, laughter, and good food. I’m Lily Carter, a mom to two lively girls who keep me on my toes. When I’m not with them, I’m in the kitchen cooking meals that bring us comfort. And it’s not just me—my husband’s the quiet force behind the scenes, making sure everything looks just as good as it tastes.

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