Slow Cooker Beef Tips are absolutely delicious and full of rich flavor. This easy recipe will help you put a fork tender comfort food on the dinner table with minimal prep and a cooking time that allows you to get other things done simultaneously.
Add another beef-style recipe to your meal plan with my Slow Cooker Steak, Potatoes, and Corn recipe idea. It’s a one-pot meal that is sure to please.
What are beef tips and gravy?
Once larger, more tender cuts of meat have been broken down, what is typically left over are what we get as beef tips. These can be from top sirloin or tenderloin top. Either way, they’re the scrap from that particular section. Or you can cut up a roast or buy pre-cut beef stew chunks.
Beef tips with gravy are usually made from a brown gravy mix, beef broth, onion soup mix, mushroom soup, or the like. This creates a versatile meal option that can be served in many different ways. These crock pot beef tips are sure to be a family favorite!
Recipe Ingredients
- Stew Meat: This beef stew meat will slow cook to tender perfection.
- Brown Gravy Mix: Used as a base for the gravy.
- Seasonings: Dried onion, garlic, salt and, pepper.
- Beef Stock: Mixed with the brown gravy mix, Worcestershire sauce, and cornstarch for a thick and tasty gravy. (You can also use a low sodium beef broth.)
- Butter: Used to brown the beef tips.
Step-by-Step Directions
Step One – Brown the beef tips over medium high heat in butter in a cast iron skillet.
Step Two – Flip the beef tips to make sure they are browned all over.
Step Three – In a large bowl, whisk together the beef stock, garlic, cornstarch, brown gravy packet, minced onion, and Worcestershire sauce.
Step Four – Add beef tips into the slow cooker and season with salt and pepper.
Step Five – Pour over gravy mixture.
Step Six – Cook on LOW for 5-6 hours or until fork tender. Serve the tender beef tips using a suggestion below and enjoy!
How to serve
- One of the most classic ways to serve beef tips and gravy is on a bed of mashed potatoes, garnished with fresh parsley or even sliced mushrooms.
- Another ideal way to serve this delicious meal is on a bed of egg noodles. And if you’re family enjoys white rice, this is another hearty serving option.
- These easy crockpot beef tips can also be served with a variety of vegetables liked diced onions, carrots, and broccoli.
Recipe Tips and Variations
Of course! The most popular is making mushroom gravy. You can add a can of mushrooms and/or freshly sliced mushrooms.
Stew meat, beef chuck, round roast, or sirloin go great in this recipe. You may even enjoy trying it with venison.
Absolutely. Though, I would wait to brown the meat, for it’s unsafe to only partially cook meat and refrigerate it.
Place any remaining crockpot beef tips in an airtight container. They will keep in the fridge for up to 4 days.
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Slow Cooker Beef Tips
Equipment Needed:
Ingredients:
- 2 Tbsp. salted butter
- salt and pepper to taste
- 4 lbs. stew beef I used top round, cut into 1 inch chunks
- 2.5 cups beef stock
- 2 cloves garlic Minced
- 3 Tbsp. cornstarch
- .87 oz. package brown gravy
- 2 Tbsp. dried minced onion
- 2 Tbsp. Worcestershire sauce
Instructions:
- Season the beef with salt and pepper and set aside.
- Heat a cast iron skillet over high heat until lightly smoking, add the butter and stew beef. Brown the beef on all sides. (Do not cook beef all the way through, just brown the outside). About 3 Minutes.
- Add the browned beef to the slow cooker pot. In a large bowl, whisk together the beef stock, garlic, cornstarch, brown gravy packet, minced onion and worcestershire sauce. Pour over the beef and cook on low for 5-6 hours.
- Beef will be down when fork tender and the gravy has thickened.
- Serve over mashed potatoes, rice or egg noodles. Enjoy!
Recipe Notes:
- Love mushrooms? You can add a small can of mushrooms or 1-2 cups of fresh sliced mushrooms if desired.
- Place any remaining crockpot beef tips in an airtight container. They will keep in the fridge for up to 4 days.
- Stew meat, beef chuck, round roast, or sirloin go great in this recipe. You may even enjoy trying it with venison.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Kids loved it. I added 24oz mushrooms (that I first further dehydrated in microwave for 3 min to cut down moisture) in with the meat. Then 10 min before serving, I added a small bag of frozen peas & carrots. The mushrooms still threw off a lot of moisture, so added 5 tbsp (mixed in a little water first) towards the of cooking time. Doubled all the spice amounts, but it was still a bit bland. Next time, I’ll use 2 gravy packets.
Made it tonight!
Everyone (even my picky eaters) loved it!
So easy, I halved the amount of meat (expensive) and used the same amount of gravy.
Plenty
For a family of four! Will make again!
Sorry 5 stars not four
Made this tonight with lamb loin chops and cherrywood smoked bacon instead. Added crimini mushrooms, fresh thyme, sage, and a bay leaf. Gonna do it on a bed of egg noodles, with a side salad, and freshly baked breadsticks. Still waiting, but it smells amazing! Thanks for this!
What brand of gravy mix do you like to use?
McCormick.
Can I substitute flour for cornstarch
Should be fine if you can whisk the clumps out in the liquid mixture.
Taste bitter?? How can I fix that?
Do you have any sour cream?
It was great followed the recipe and destructions exactly. The whole family enjoyed the meal. With kids that’s a huge plus. Not one complaint, everyone had seconds. We completely finished the meal. Definitely going to follow for more.
Can I use can gravy
I’m sure you could, I haven’t tested it though.
Another delicious meal! I couldn’t find stew meat, so the butcher cubed four pounds of London Broil. It is delicious!
Doubled the gravy amount and added mushrooms. Outstanding
Awesome
Used beer & beef stock with beef bouillon.
Blended carrots and chalets (sp?)..
Over XL noodles
*shallots*, not chalet
Looks yummy! Will this freeze well?
Yes, this type of recipe freezes well.
Do you have to brown in a cast iron?
No, but when I brown meat, I like the pan to get very hot before I add it, then don’t stir it for a minute or two so it will get nice and brown.
Luv it! upon completion it was a perfect dish and served over rice /a salad. Bon appetite, for ME….