Beef Tips and Gravy Over Cauliflower Mash
Published Sep 29, 2018 Updated Jan 07, 2024
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This healthier beef tips and gravy served over cauliflower mash is a nutritious and cozy twist on the classic. It’s gluten-free, low carb, and can be tailored to be dairy-free. Make this guilt-free comfort dish on the stovetop or crockpot.
What Makes This Recipe Great
Y’all know how much I love adapting beloved comfort food recipes into healthy, cleaner versions. I grew up on beef tips and gravy and was so excited to give this recipe a makeover. This dish is gluten-free, low in carbohydrates, and can be tailored to accommodate dairy-free preferences, making it suitable for various dietary needs.
Cook this dish on the stovetop in under 40 minutes, or simply throw all the ingredients in the crockpot and cook 6-7 hours. Another healthier comfort recipe is my Inside Out Egg Roll In A Bowl, it’s a winner!
Ingredients
Steak Tips & Gravy
Full measurements in the recipe card.
- Cubed beef stew meat or sirloin tips
- Olive oil
- Cloves garlic
- Yellow onion
- Salt and pepper to taste
- Beef broth
- Ghee: use regular or dairy free butter if desired.
- Coconut aminos: or sub worcestershire sauce if not gluten-free
- Tapioca flour: or sub cornstarch. If keto use xanthan gum.
Cauliflower Mash
- Frozen cauliflower rice: or sub 1.5 heads of cauliflower, chopped into florets and steamed
- Ghee: use regular or dairy free butter if desired.
- Seasoning: Onion powder, garlic powder, fresh or dry chives and salt/pepper
- Coconut milk: or sub heavy cream if not dairy-free.
- Dairy free sour cream: or sub regular if not dairy free.
Step By Step
Stove-Top Version
- Season and Brown Beef: Season the beef tips with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the beef tips to the skillet and sear them on all sides until browned.
- Sauté Onion/Garlic Move the beef tips over to one side of the skillet. On the other side, add the finely chopped onions and minced garlic to the skillet. Sauté until the onions are translucent and the garlic is fragrant, about 30-40 seconds.
- Make The Gravy Add the ghee and beef broth to the skillet along with the cornstarch/tapioca slurry, stirring constantly to avoid lumps. For Keto, sub 1/2 tsp xanthan gum and sprinkle it right into the beef broth and whisk until it thickens. Optional: Add a splash of Worcestershire sauce or coconut aminos for additional flavor.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low. Let it simmer uncovered until the beef is tender, and the gravy has thickened to your liking. This might take around 30 minutes. The longer it simmers, the more tender the steak will be. Taste and adjust the seasoning with salt and pepper as needed.
- Prepare Cauliflower: If using frozen bags, cook according to the package and drain any excess water. If using real heads of cauliflower, place the cauliflower florets in a steamer basket over boiling water. Steam until the cauliflower is fork-tender, about 10-15 minutes. Drain any excess water from the steamed cauliflower and pat it dry with a paper towel. This helps prevent the mash from becoming too watery.
- Make Cauliflower Mash: Add the cauliflower to a food processor along with garlic powder, onion powder, chives, ghee, coconut milk, dairy free sour cream and salt/pepper. Blend together until smooth and top with fresh chives. If the mash is too thick, you can add more coconut milk, one tablespoon at a time, until you reach the desired consistency.
- Serve: Once the beef is tender and the gravy has reached the desired consistency, serve the beef tips and gravy over the mashed cauliflower and garnished with fresh herbs, such as parsley.
Crockpot Version
- Brown the beef tips over medium/high heat with 1 tbsp of olive oil. Remove and add meat to crockpot.
- Add all the ingredients to the crockpot EXCEPT the tapioca flour (Using an additional 1/2 cup of broth for this version)
- Cook on high for 3-4 hours or on low for 5-7 hours.
- 15 minutes before serving, dissolve the 2 tbsp of tapioca flour in 2 tbsp of water and add to the crockpot. Mix in completely and stir until it begins to thicken. Cook on low 15 additional minutes. (If you want it a little thicker, you may need to add 1/2 tbsp more tapioca flour dissolved in water)
Beef Tips and Gravy
Recipe Tips
- Sear for Color and Flavor: Before simmering the beef in the gravy, sear the tips in a hot pan with a bit of oil. This step adds a caramelized crust to the meat, enhancing both color and flavor.
- Experiment with Thickening Agents: If you’re looking for a gluten-free option, try thickening the gravy with tapioca flour, cornstarch, or arrowroot powder. Mix the thickening agent with a bit of cold water before adding it to the hot liquid to avoid lumps. For keto, use xanthan gum and sprinkle right into the beef broth. No need to dissolve in cold water first.
- Simmer Slowly: Allow the beef tips to simmer gently in the gravy to ensure they become tender and absorb the flavors. Simmering will also thicken the beef broth (it does take time to get thick). Low and slow cooking can make a significant difference in the final texture of the meat and consistency of the gravy.
Storage
- Refrigeration: Allow the dish to cool to room temperature before transferring it to an airtight container. I store the beef tips and gravy in a separate container from the cauliflower mash. Store in the refrigerator for up to 3-4 days.
- Freezing: While cauliflower mash may not freeze well due to its texture, the beef tips and gravy can be frozen. Freeze them in airtight containers or freezer bags for up to 2-3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the dish in a saucepan on the stovetop over low to medium heat, stirring occasionally. If the cauliflower mash has absorbed too much moisture, you may need to adjust the consistency with additional liquids or re-whip.
FAQs
Can you use a different cut of beef for the tips?
Yes, you can use various cuts like sirloin, tenderloin, or stew meat. Choose a cut that suits your preferences for tenderness and flavor.
How do I avoid lumps when thickening the gravy?
Mix your chosen thickening agent (tapioca flour, cornstarch, etc.) with a bit of cold water before adding it to the hot liquid. Stir continuously while incorporating to prevent lumps.
What is a keto thickening agent for the gravy?
Xanthan gum is a popular keto thickening agent. It requires very small amounts, so use it sparingly to avoid over-thickening. I usually start with 1/4-1/2 tsp and go from there.
Can I make this dish in a slow cooker?
Absolutely! Sear the beef tips, then transfer them to the slow cooker with the gravy ingredients. Cook on low for 6-8 hours or until the beef is tender.
What sides pair well with beef tips and gravy over cauliflower mash?
Common choices include steamed vegetables, sautéed greens, or a simple side salad. You can also serve it over rice, mashed potatoes or noodles if you dietary needs allows.
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Beef Tips and Gravy over Cauliflower Mash
This healthier beef tips and gravy served over cauliflower mash is a nutritious and cozy twist on the classic. It's gluten-free, low carb, and can be tailored to be dairy-free. Make this guilt-free comfort dish on the stovetop or crockpot.
Ingredients
Sirloin Tips
- 2 pounds cubed beef stew meat or sirloin tips
- 1 tbsp olive oil
- 2-3 cloves garlic minced
- ½ yellow onion diced
- Salt and pepper to taste
- 2 cups beef broth
- 1 tbsp ghee or dairy-free butter
- salt and pepper to taste
- OPTIONAL: 1 teaspoon coconut aminos or Worcestershire sauce
- 2 tbsp tapioca flour or cornstarch dissolved in 2 tbsp cold water for Keto, sub 1/2 tsp xanthan gum
Cauliflower Mash
- 2 12 oz bags cauliflower rice or 1.5 heads of cauliflower, chopped into florets
- 1 tbsp ghee or dairy-free butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp chives fresh or dry
- 2 tbsp coconut milk
- 2 tbsp dairy-free sour cream or sub-regular if not dairy-free
- salt and pepper to taste
Instructions
Stovetop
- Season and Brown Beef: Season the beef tips with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the beef tips to the skillet and sear them on all sides until browned.
- Sauté Onion/Garlic Move the beef tips over to one side of the skillet. On the other side, add the finely chopped onions and minced garlic to the skillet. Sauté until the onions are translucent and the garlic is fragrant, about 30-40 seconds.
- Make The Gravy Add the ghee and beef broth to the skillet along with the cornstarch/tapioca slurry, stirring constantly to avoid lumps. For Keto, sub 1/2 tsp xanthan gum and sprinkle it right into the beef broth and whisk until it thickens. Optional: Add a splash of Worcestershire sauce or coconut aminos for additional flavor.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low. Let it simmer uncovered until the beef is tender, and the gravy has thickened to your liking. This might take around 30 minutes. The longer it simmers, the more tender the steak will be. Taste and adjust the seasoning with salt and pepper as needed.
- Prepare Cauliflower: If using frozen bags, cook according to the package and drain any excess water. If using real heads of cauliflower, place the cauliflower florets in a steamer basket over boiling water. Steam until the cauliflower is fork-tender, about 10-15 minutes. Drain any excess water from the steamed cauliflower and pat it dry with a paper towel. This helps prevent the mash from becoming too watery.
- Make Cauliflower Mash: Add the cauliflower to a food processor along with garlic powder, onion powder, chives, ghee, coconut milk, dairy free sour cream and salt/pepper. Blend together until smooth and top with fresh chives. If the mash is too thick, you can add more coconut milk, one tablespoon at a time, until you reach the desired consistency.
- Serve: Once the beef is tender and the gravy has reached the desired consistency, serve the beef tips and gravy over the mashed cauliflower and garnished with fresh herbs, such as parsley.
Crockpot
- Season and Brown Beef: Brown the beef tips over medium/high heat with 1 tbsp of olive oil.
- Add To The Crockpot: Transfer all the ingredients to the crockpot except for the tapioca flour slurry (Using an additional 1/2 cup of broth for this version)
- Cook: Cook on high for 3-4 hours or on low for 5-7 hours.
- Add Slurry To Thicken Gravy: 15 minutes before serving, dissolve the 2 tbsp of tapioca flour in 2 tbsp of water and add to the crockpot. Mix in completely and stir until it begins to thicken. Cook on low for 15 additional minutes. (If you want it a little thicker, you may need to add 1/2 tbsp MORE tapioca flour)
- Follow steps 5-7 above to make the cauliflower mash.
Notes
-
- Sear for Color and Flavor: Before simmering the beef in the gravy, sear the tips in a hot pan with a bit of oil. This step adds a caramelized crust to the meat, enhancing both color and flavor.
- Experiment with Thickening Agents: If you’re looking for a gluten-free option, try thickening the gravy with tapioca flour, cornstarch, or arrowroot powder. Mix the thickening agent with a bit of cold water before adding it to the hot liquid to avoid lumps. For keto, use xanthan gum and sprinkle right into the beef broth. No need to dissolve in cold water first.
- Simmer Slowly: Allow the beef tips to simmer gently in the gravy to ensure they become tender and absorb the flavors. Simmering will also thicken the beef broth (it does take time to get thick). Low and slow cooking can make a significant difference in the final texture of the meat and the consistency of the gravy.
Storage
-
- Refrigeration: Allow the dish to cool to room temperature before transferring it to an airtight container. I store the beef tips and gravy separately from the cauliflower mash Store in the refrigerator for up to 3-4 days.
- Freezing: While cauliflower mash may not freeze well due to its texture, the beef tips and gravy can be frozen. Freeze them in airtight containers or freezer bags for up to 2-3 months. Thaw in the refrigerator before reheating.
- Reheating: Reheat the dish in a saucepan on the stovetop over low to medium heat, stirring occasionally. If the cauliflower mash has absorbed too much moisture, you may need to adjust the consistency with additional liquids or re-whip.
Equipment
Nutrition
Serving: 1g | Calories: 364kcal | Carbohydrates: 2g | Protein: 42g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 130mg | Sodium: 465mg | Potassium: 722mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Made this recipe tonight as a last minute item and it was a hit. The beef was nice and tender and the gravy was perfect. Even saved some so my husband can integrate it with his grits tomorrow. Definitely going into my ‘make again’ file.
So happy to hear!
Just made this on my first week of Whole30. I added sautéed onions and made it in the crock pot. The beef flavor was really good! I served it over egg noodles for the non whole30 family members and they approved too. My only complaint was that I used tapioca flour as my thickener and the gravy had a slimy consistency that I wasn’t expecting… now I know!!
Hi Angie. I can’t tell you how many times one little recipe flop has happened to me. It’s ok though, werjust write that down to never do again and we look forward to the next attempt to make it better than we could imagine. Thank you friend for your feedback. Happy eating!!!
I made this tonight as written except for adding mushrooms and it was very good! Will definitely be making again!
One of our favorites for some time. Love how easy it is to make and sometimes I double and freeze half for another day.
Have you tried doing this in the instant pot?
Aaaaah!! I was just coming back here to get the directions for the instant pot and they are GONE!! This is one of my favorites whether I am on whole30 or not. I thought maybe I was going crazy until I saw it had just been updated. Can you please send me a copy of it before the update?? 🤗
Please I need the Instant Pot instructions to come back too!!
Thank you for your feedback! I understand the value of the original instructions, but updating blog posts is necessary to ensure recipe accuracy and reflect the best cooking methods. While I no longer have the original version, I plan to reintroduce that method soon. If you love a recipe, be sure to rate and review it—this helps both me and Google know what’s working!
I made this recipe with rice tonight. Talk about memories. It was so good. I haven’t had it in 20 years. My husband and daughter really enjoyed it too.
The only changes I made were I used regular butter and arrowroot powder.
Thanks so much for this great recipe!
You’re most welcome, Morgan! I’m so happy to hear y’all loved it!