This meal has been a favorite for many years. It is basically beef tips browned and slowly cooked until tender. We usually serve this with homemade mashed potatoes and corn.

10 mins
1 hr 55 mins
2 hrs 5 mins
Max Servings:



  • Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.

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  • Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.

  • Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.

  • Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

Cook's Note:

Substitute 1 large round steak (cut into cubes) for the stew meat in this recipe, if desired.

Nutrition Facts

894.17 calories; 36.5 g protein; 95.46 g carbohydrates; 8.74 g dietary-fiber; 18.24 g sugars; 44.14 g fat; 19.81 g saturated-fat; 114.04 mg cholesterol; 904.87 IU vitamin-a-iu; 12.02 mg niacin-equivalents; 1.07 mg vitamin-b6; 43.79 mg vitamin-c; 142.82 mcg folate; 262.21 mg calcium; 6.81 mg iron; 121.54 mg magnesium; 1757.63 mg potassium; 1925.12 mg sodium; 0.42 mg thiamin; 397.3 calories-from-fat; 41 percent-of-calories-from-carbs; 42 percent-of-calories-from-fat; 15 percent-of-calories-from-protein; 19 percent-of-calories-from-sat-fat