Crockpot Beef Tips and Gravy
These crockpot beef tips and gravy are the definition of Southern comfort food: fork-tender chunks of beef simmered low and slow in a rich, savory mushroom gravy, then spooned over mashed potatoes. A quick sear, a few pantry ingredients, and a can of cream of mushroom soup do all the heavy lifting, and the slow cooker turns it into a thick, homey gravy while you go about your day.
This is a true set-it-and-forget-it dinner. The beef gets so tender, the gravy practically makes itself, and your kitchen smells incredible by late afternoon. It’s a saucier, gravy forward cousin to my slow cooker creamy mushroom pot roast, and it’s just as easy to throw together on a busy weeknight.
About This Recipe
This is a hands-off slow cooker dinner. Prep runs about 20 minutes, mostly searing the beef, then it cooks on low for 7 to 8 hours and generously serves 4. The gravy thickens right in the pot because the cornstarch goes in with the broth at the start, so there’s no separate step at the end. Total time is about 8 hours and 20 minutes. Beef tips need the full low-and-slow stretch to turn tender, so if they still feel tough, they just need more time.
Recipe Snapshot
Built-in gravy: Cream of mushroom soup, a gravy packet, and cornstarch thicken into a rich sauce right in the slow cooker.
Fork-tender beef: Seven to eight hours on low breaks down the connective tissue in the beef so it melts in your mouth.
Searing adds depth: Browning the beef first builds a deeper, meatier flavor that carries through the whole gravy.
Worcestershire for savory depth: A splash adds a savory, umami backbone that keeps the gravy from tasting flat.
Why You’ll Love These Beef Tips and Gravy
Why This Recipe Works
Stew meat needs plenty of cooking time to become tender. Cooking it on LOW for 7 to 8 hours gives the connective tissue time to soften while the beef slowly absorbs the flavors in the gravy.
Browning the beef first creates a flavorful crust on the outside. This happens through the Maillard reaction, which gives the finished dish a deeper, more roasted flavor. Work in batches so the pieces have room to brown instead of releasing too much moisture and steaming in the skillet.
Cream of mushroom soup and brown gravy mix create the savory base, while beef broth keeps the sauce from becoming too heavy. Worcestershire sauce adds depth, and the onion, garlic, thyme, and bay leaf round everything out without covering up the beef flavor.
Cornstarch thickens the gravy as it cooks. Stirring it into the cold broth before adding it to the crockpot is important because cornstarch can form stubborn lumps when it goes directly into a hot liquid.
The Ingredient Breakdown
Top Tip for a “Fabulous” Finish
Dissolve the cornstarch into the cold beef broth before anything goes in the pot. This is the step I never skip. Add cornstarch straight into hot liquid and you’ll be chasing lumps all night, but whisking it into cold broth first gives you a smooth, silky gravy every time.
How to Make Crockpot Beef Tips and Gravy
Step 1: Season the Beef
Place the stew meat in a large bowl, season with salt and pepper, and toss to coat evenly.
Step 2: Sear the Beef
Heat the olive oil in a large skillet over medium-high heat. Once it’s hot, sear the beef until browned, about 3 minutes per side. Work in small batches so you don’t crowd the pan, since crowded beef steams instead of browning. Transfer the seared pieces into the bottom of the slow cooker.
Step 3: Add the Aromatics
Top the seared beef with the gravy mix, diced onion, and minced garlic.
Step 4: Build the Gravy
In a bowl, whisk the beef broth and cornstarch together until the cornstarch fully dissolves. Stir in the cream of mushroom soup and Worcestershire sauce, then pour the mixture into the crockpot. Add the dried thyme and bay leaf.
Step 5: Cook Low and Slow
Cover and cook on low for 7 to 8 hours, until the beef is fork-tender and the gravy has thickened. Try not to lift the lid while it cooks, since every peek lets heat escape and adds to the cook time.
Step 6: Serve
Remove the bay leaf, then serve the beef and gravy over mashed potatoes. Garnish with a little fresh parsley or thyme for color.
How to Get the Most Tender Beef Tips
Tender beef tips come down to the cut and the cook, and both are easy once you know what’s happening.
Stew meat and cubed chuck are full of connective tissue that only softens after hours of gentle heat. That’s why low and slow is the way to go. If the beef feels tough or chewy when the timer goes off, it isn’t done yet, so give it more time on low rather than cranking the heat up. Rushing it on high can leave the meat rubbery.
The other flavor builder is the sear. I brown the beef even though the recipe lets you skip it, because those golden, caramelized edges give the whole gravy a deeper, meatier flavor. Just remember to work in batches. If you crowd the pan, the beef releases its juices and steams to a dull gray instead of browning.
Storing and Reheating Beef Tips
Fridge: Transfer leftover beef tips and gravy to an airtight container and refrigerate them for up to 4 days. Keep the beef covered with the gravy to help it remain moist.
Reheat: Reheat the leftovers in a covered saucepan over medium-low heat for approximately 10 minutes, stirring occasionally. Add a splash of beef broth if the gravy has become too thick in the refrigerator.
Freeze: You can also freeze the cooled beef and gravy for up to 3 months. Thaw it overnight in the refrigerator, then reheat it slowly on the stovetop. The gravy may need a small splash of broth and a thorough stir to bring back its smooth texture.
More Recipes You’ll Love
- Ground Beef Stroganoff: another creamy, mushroomy beef dinner that comes together fast over egg noodles.
- Instant Pot Cube Steak with Onion Gravy: the same smothered-in-gravy comfort, ready in a fraction of the time in the Instant Pot.
- Slow Cooker Garlic Herb Pot Roast: a classic cozy slow cooker beef dinner for another easy, hands-off night.
- Beef Stew with Beer: the same tender stew meat in a rich, slow-simmered broth for cold weather.
Ready for an Easy, Cozy Weeknight Dinner?
These crockpot beef tips and gravy give you tender beef and a thick, savory sauce with almost no effort. Sear, load up the slow cooker, and come home to a comforting dinner that tastes like it took all day, because it did, just without you.
If you make it, I’d love to hear how it turned out. Leave a comment and a star rating below, and let me know whether you served yours over potatoes, noodles, or rice.
Crockpot Beef Tips and Gravy
Ingredients
- 3 pounds stew meat or steak tips
- Salt to taste
- Black pepper to taste
- 2 tablespoons olive oil
- 1 0.87-ounce packet brown gravy mix
- 1 onion diced
- 3 garlic cloves minced
- 2 cups low-sodium beef broth
- 3 tablespoons cornstarch
- 1 10.5-ounce can cream of mushroom soup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Mashed potatoes rice, or egg noodles, for serving
- Chopped fresh herbs for garnish
Instructions
- Place the stew meat in a large mixing bowl. Season with salt and black pepper, then toss to coat.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the beef in a single layer and sear for about 3 minutes per side, or until browned. Work in batches to avoid overcrowding the skillet.
- Transfer the seared beef to the bottom of a 6-quart crockpot.
- Sprinkle the gravy mix over the beef. Add the diced onion and minced garlic.
- Whisk the beef broth and cornstarch together in a bowl until the cornstarch is completely dissolved.
- Stir in the cream of mushroom soup and Worcestershire sauce. Pour the mixture over the beef.
- Add the dried thyme and bay leaf. Gently stir to coat the beef.
- Cover and cook on LOW for 7 to 8 hours, or until the beef is tender and can be easily cut with a fork.
- Remove and discard the bay leaf. Stir the gravy, then serve the beef tips over mashed potatoes, rice, or egg noodles. Garnish with fresh herbs if desired.
Nutrition
Notes
Notes
- Cut any larger pieces of stew meat so the beef cooks evenly.
- Sear the beef in batches to help it brown instead of steam.
- If the beef is still chewy after 8 hours, continue cooking it on LOW for another 30 to 60 minutes.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat over medium-low heat, adding a splash of beef broth if the gravy is too thick.
- Freeze cooled beef tips and gravy in a freezer-safe container for up to 3 months.
Tried this recipe?
Let us know how it was!Your Beef Tips and Gravy Questions, Answered
Why are my beef tips tough?
Tough beef almost always means it needs more time, not more heat. The connective tissue in stew meat only breaks down after hours of low, slow cooking. If it’s chewy when the timer goes off, keep cooking on low and check again in another 30 to 60 minutes.
Do I have to sear the beef first?
No, you can skip it to save time and dishes. That said, searing browns the meat and builds a deeper, richer flavor throughout the gravy. It only takes a few minutes and I think it’s well worth it.
What cut of beef is best?
Stew meat, which is usually cubed chuck, works great here. You can also cube your own chuck roast or use top sirloin. These cuts have the fat and connective tissue that turn tender over a long cook, so I’d avoid very lean cuts.
My gravy is too thin. How do I fix it?
Whisk 1 tablespoon of cornstarch with a little cold water, stir it into the slow cooker, and cook on high for about 15 minutes until it thickens and turns glossy. Add a bit more if you want it thicker still.
My gravy tastes flat. What should I add?
Reach for salt, a splash of acid, or a little more Worcestershire rather than more thickener. Cornstarch changes the texture, not the flavor, so a quick round of seasoning usually brings the whole dish to life.
Can I cook this on high instead of low?
You can cook it on high for about 3 to 4 hours in a pinch, but low and slow gives the most tender beef and the best gravy. When you have the time, low is the way to go.
What can I serve this over besides mashed potatoes?
Egg noodles and white rice are both excellent, and creamy polenta works beautifully too. Anything that can soak up that rich gravy is a winner.
