If you’ve been hunting for a cozy, mouthwatering dinner that feels like a warm hug, you’ve got to try this Beef Tips with Cauliflower Mash and Gravy Recipe. I absolutely love how tender the beef tips get, swimming in rich gravy, paired with creamy cauliflower mash that’s surprisingly comforting and so much lighter than traditional mashed potatoes. If you want something that’s both indulgent and a smart way to sneak in more veggies without missing out on flavor, this recipe is your new best friend.
Why You’ll Love This Recipe
- Tender, Flavor-Packed Beef: The slow simmering of sirloin tips lets the meat soak in the savory gravy, making every bite melt in your mouth.
- Light & Creamy Cauliflower Mash: Creamy, garlicky cauliflower mash offers the perfect low-carb, dairy-free twist on classic mashed potatoes.
- Flexible Cooking Methods: Whether you’re whipping this up on the stove or letting it simmer all day in the crockpot, the results are consistently delicious.
- Simple Ingredients, Big Impact: Using just a handful of staples, this recipe is easy on the budget but heavy on taste.
Ingredients You’ll Need
The harmony between the hearty beef tips and the smooth cauliflower mash comes from carefully balancing flavors and textures. I always recommend fresh cauliflower and good-quality broth for the richest results. Here’s what I keep on hand to make this recipe a breeze.
- Sirloin Tips or Cubed Beef Stew Meat: I prefer sirloin tips because they brown beautifully and stay tender; look for well-marbled pieces.
- Olive Oil: For searing — it brings out that caramelized crust on the beef.
- Garlic and Yellow Onion: These add essential aroma and depth; fresh is best here.
- Beef Broth: Use a low-sodium broth if you want more control over saltiness.
- Ghee or Dairy-Free Butter: Adds richness and a silky finish to the gravy and mash.
- Coconut Aminos or Worcestershire Sauce (Optional): For an umami punch; either one works well.
- Tapioca Flour or Cornstarch: This thickens the gravy perfectly; I love tapioca for a gluten-free option.
- Cauliflower Rice or Fresh Cauliflower: Both work, but steaming fresh cauliflower gives you a fluffier mash.
- Garlic Powder & Onion Powder: To boost the cauliflower mash flavor without overpowering it.
- Fresh or Dried Chives: Sprinkle on top of the mash for a mild onion-like freshness.
- Coconut Milk: Keeps the mash creamy and dairy-free — you can use regular milk if you prefer.
- Dairy-Free Sour Cream: Adds tang and creaminess to the mash; regular sour cream works beautifully too.
Variations
I love making this recipe my own depending on the mood and what’s in my pantry. Feel free to play around with different options — this recipe is forgiving and easy to tweak.
- Protein Swap: I’ve substituted sirloin tips with cubed chuck roast for an even richer flavor; just expect a longer cooking time for tenderness.
- Gravy Variation: Adding a splash of red wine before simmering the beef transforms the gravy into something a bit more decadent.
- Cauliflower Mash Upgrade: Mixing in roasted garlic instead of powder gives the mash a sweeter, more roasted flavor.
- Dairy-Free or Regular: If you’re not avoiding dairy, regular butter and sour cream make the mash ultra creamy and decadent.
- Spice It Up: For a kick, add a pinch of smoked paprika or cayenne to the beef while browning — it adds a subtle warmth that my family loves.
How to Make Beef Tips with Cauliflower Mash and Gravy Recipe
Step 1: Brown the Beef Tips to Lock in Flavor
Start by seasoning your cubed beef generously with salt and pepper. I always use a hot skillet with a splash of olive oil for this part. When you add the beef, don’t overcrowd the pan — sear in batches if you have to. You want a nice golden-brown crust on every side, which locks in juices and deepens the flavor of your gravy later on.
Step 2: Sauté Aromatics to Build Depth
After browning the beef, push the meat to one side of the pan. Use the same skillet for better flavor (all those browned bits are gold!). Add the diced onion and minced garlic to the empty side. Sauté them until the onions are translucent and the garlic starts smelling heavenly — about 30 to 40 seconds. Don’t let the garlic burn; you want it soft and fragrant, not bitter.
Step 3: Create the Rich, Silky Gravy
Next, add the ghee to the pan, letting it melt into the onions and garlic. Pour in the beef broth and stir everything together. To get that perfect gravy thickness, whisk in the tapioca flour or cornstarch slurry gradually. I usually start with 2 tablespoons mixed with cold water to prevent lumps — trust me, patience here pays off. For those on Keto, substituting xanthan gum works wonders; just sprinkle it in and whisk until the gravy thickens beautifully.
Step 4: Simmer Until Tender and Flavorful
Bring the mixture up to a simmer, then turn the heat down low and let it bubble gently, uncovered. This slow simmer is where the magic happens — the beef softens while soaking up that savory gravy. I usually let it go for about 30 minutes, but if you can, go longer — your patience will reward you with melt-in-your-mouth goodness. Taste along the way and adjust with salt and pepper as needed.
Step 5: Prepare Your Cauliflower for Mash
If you have cauliflower rice saved, just cook it according to the package instructions and drain any excess water — this keeps your mash from being watery. Using fresh cauliflower is my favorite because I love that fluffy texture it delivers. Simply steam the florets until fork-tender (about 10-15 minutes), then drain and pat them dry with a paper towel — this step is key to avoid sogginess in your mash!
Step 6: Whip Up the Creamy Cauliflower Mash
Throw the steamed cauliflower into your food processor along with garlic powder, onion powder, chives, ghee, coconut milk, sour cream, and a pinch of salt and pepper. Blend until silky smooth. The first time I made this, I didn’t add enough liquid and ended up with a thick paste — but adding the coconut milk gradually helped me get the perfect creamy consistency. Don’t rush it; keep tasting until it sings.
Step 7: Serve It Up and Garnish
Once your beef tips are tender and the gravy luscious, spoon them generously over your cauliflower mash. A sprinkle of fresh parsley or chives tops it off with a fresh, green pop of color. When I serve this, my family can’t wait to dig in — it’s one of those stick-to-your-ribs dinners that never disappoints.
Pro Tips for Making Beef Tips with Cauliflower Mash and Gravy Recipe
- Don’t Skip Drying the Cauliflower: I learned this the hard way — drying steamed cauliflower before blending keeps your mash perfectly fluffy, not watery.
- Sear in Batches: Overcrowding the pan causes steaming instead of browning; sear in batches to get that deep crust and better flavor.
- Slow Simmer Makes All the Difference: Giving the beef plenty of time to soften in the gravy results in that tender, fall-apart texture we all crave.
- Use Cold Water for Slurry: Mixing tapioca or cornstarch with cold water before adding prevents lumps and gives you silky smooth gravy every time.
How to Serve Beef Tips with Cauliflower Mash and Gravy Recipe
Garnishes
I always finish this dish with a scattering of fresh chives or parsley — it brightens up the rich gravy and adds a bit of freshness with every bite. Sometimes, I’ll add a little cracked black pepper on top just before serving for a subtle kick. Simple, but it makes such a difference!
Side Dishes
This meal is hearty enough on its own, but if you want to add something extra, I love pairing it with steamed green beans or roasted Brussels sprouts. A crisp side salad with a lemon vinaigrette also helps balance the richness perfectly.
Creative Ways to Present
For a special occasion, try serving the beef tips over individual cauliflower mash “nests” shaped on plates using a ring mold. Drizzle the gravy artistically around, and top with microgreens for an elegant touch. It always impresses guests without much extra effort!
Make Ahead and Storage
Storing Leftovers
After dinner, I store leftover beef tips with gravy and cauliflower mash separately in airtight containers. The mash tends to firm up but keeps beautifully in the fridge for 3-4 days. Keeping them apart helps the beef tips retain their sauce and tenderness.
Freezing
I’ve frozen the beef tips and gravy successfully in portion-sized containers. The cauliflower mash doesn’t freeze quite as well, as it can become watery after thawing, so I recommend making a fresh batch when possible. When freezing the beef, make sure to cool it fully before sealing and label it for up to 3 months storage.
Reheating
Reheat beef tips gently on the stove over low heat, stirring occasionally to prevent sticking and to keep the gravy smooth. For the cauliflower mash, warming it gently in the microwave or on the stovetop with a splash of coconut milk helps bring back its creamy texture.
FAQs
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Can I make the Beef Tips with Cauliflower Mash and Gravy Recipe in the crockpot?
Absolutely! Browning the beef first enhances flavor, then you just add everything except the thickening slurry to the crockpot. Cook on low for 5-7 hours or high for 3-4 hours, then add your thickening agent near the end to finish the gravy. It’s an easy slow-cooker swap that delivers tender beef without extra fuss.
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Is cauliflower mash a good substitute for mashed potatoes?
Yes! Cauliflower mash is lighter and lower in carbs than traditional mashed potatoes but still creamy and satisfying. With the right seasonings and added fat from ghee and sour cream, you won’t miss the potatoes at all — it’s a favorite in my family for healthy comfort food.
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What if I don’t have tapioca flour?
You can use cornstarch as a thickener instead of tapioca flour, mixing it with cold water to create a slurry before adding it to the gravy. For a Keto-friendly option, xanthan gum works well — just sprinkle a small amount directly into the broth while whisking to avoid lumps.
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Can I make this recipe dairy-free?
Definitely! Use ghee or dairy-free butter and coconut milk along with dairy-free sour cream for the mash. These swaps keep the dish creamy and flavorful without dairy, and you’ll barely notice the difference.
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How do I avoid watery cauliflower mash?
Steaming cauliflower until just tender, then thoroughly draining and patting it dry with paper towels before blending is key. Excess moisture makes the mash watery, so don’t rush this step. Also, adding liquid gradually while blending helps you control the consistency perfectly.
Final Thoughts
This Beef Tips with Cauliflower Mash and Gravy Recipe quickly became one of my go-to weeknight dinners because it’s both nourishing and downright delicious. I love how it combines rich, hearty beef with a veggie-packed, creamy mash, making it feel indulgent yet balanced. If you’re looking for a comforting meal that’s easy to make and sure to please everyone at your table, give this a try — I promise, it’ll become one of your favorites just like it did for my family!
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Beef Tips with Cauliflower Mash and Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
A comforting and low-carb meal featuring tender sirloin beef tips simmered in a rich, flavorful gravy, served over creamy cauliflower mash. This recipe offers both stovetop and crockpot methods for convenience, ideal for those seeking a hearty, gluten-free dish.
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
- OPTIONAL: 1 teaspoon coconut aminos or Worcestershire sauce
- 2 tbsp tapioca flour or cornstarch dissolved in 2 tbsp cold water (for Keto, substitute ½ tsp xanthan gum)
Cauliflower Mash:
- 2 (12 oz) bags cauliflower rice or 1.5 heads cauliflower, chopped into florets
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tbsp chives, fresh or dry
- 2 tbsp coconut milk
- 2 tbsp dairy-free sour cream or regular sour cream if not dairy-free
Instructions
- Season and Brown Beef: Season the beef tips with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the beef tips and sear on all sides until nicely browned.
- Sauté Onion and Garlic: Move the beef to one side of the skillet. On the other side, add diced onions and minced garlic. Sauté until onions become translucent and garlic is fragrant, about 30-40 seconds.
- Make The Gravy: Add ghee and beef broth to the skillet along with the tapioca flour or cornstarch slurry. Stir constantly to avoid lumps. For a Keto version, sprinkle xanthan gum directly into the broth and whisk until thickened. Optionally, add a splash of Worcestershire sauce or coconut aminos for extra flavor.
- Simmer: Bring the mixture to a simmer, then reduce heat to low. Let it cook uncovered until the beef is tender and the gravy has thickened to your preference, approximately 30 minutes. Adjust seasoning with salt and pepper as needed.
- Prepare Cauliflower: If using frozen cauliflower rice, cook as per package instructions and drain excess water. If using fresh cauliflower florets, steam them over boiling water for 10-15 minutes until fork-tender. Drain and pat dry to prevent watery mash.
- Make Cauliflower Mash: Combine the cooked cauliflower, garlic powder, onion powder, chives, ghee, coconut milk, dairy-free sour cream, and salt and pepper in a food processor. Blend until smooth. Adjust consistency with additional coconut milk if needed. Garnish with fresh chives.
- Serve: Plate the cauliflower mash and spoon the beef tips and thickened gravy over the top. Garnish with fresh parsley or herbs if desired for a flavorful finish.
- Crockpot Option – Brown Beef: Brown the beef tips in olive oil over medium-high heat.
- Add Ingredients to Crockpot: Transfer browned beef, onions, garlic, broth, and ghee to the crockpot. Omit the tapioca slurry initially and add an extra ½ cup beef broth.
- Cook: Cook on high for 3-4 hours or low for 5-7 hours until beef is tender.
- Thicken Gravy: 15 minutes before serving, stir in the tapioca flour slurry. Mix well and continue cooking on low for 15 minutes. Add more tapioca flour if a thicker gravy is desired.
- Prepare Cauliflower Mash: Follow the stovetop method steps 5-7 to prepare the cauliflower mash.
Notes
- For best texture, ensure cauliflower is thoroughly drained and patted dry before mashing to avoid watery consistency.
- The gravy thickness can be adjusted by varying the amount of tapioca flour or cornstarch.
- Optional ingredients like coconut aminos or Worcestershire sauce add extra depth but are not necessary.
- This recipe can be adapted to a keto diet by substituting tapioca with xanthan gum for thickening.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop or microwave, adding a splash of broth or coconut milk if needed to maintain moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
