This Slow Cooker Beef Tips and Gravy recipe features tender, cubed beef simmered in a rich, savory gravy. It’s a comforting, budget-friendly meal that’s simple to make and perfect spooned over mashed potatoes, egg noodles, or rice. Slow cooking transforms inexpensive stew meat into fork-tender bites while the gravy builds deep beef and garlic flavors with a touch of Dijon and Worcestershire.
Using stew meat or a chuck roast keeps this recipe economical. The long, gentle cooking breaks down connective tissue and concentrates flavor, yielding succulent beef and a silky gravy. Searing the meat first and deglazing the pan with a little beef broth adds extra depth. The finished dish is hearty, family-friendly, and ideal for a cozy dinner.
Ingredients & Substitutions
- Stew meat: A pre-cut package usually from chuck roast. You can substitute chuck roast cut into chunks or sirloin tip. Sirloin tip cooks faster and works well if you want a stovetop version.
- Onion: Yellow onion is recommended for its mellow, savory sweetness, especially if sautéed before slow cooking.
- Worcestershire sauce: Adds a savory, umami note. Soy sauce can be used as a substitute if needed.
- Beef broth: Low-sodium beef broth is preferred so you can control the salt level. If using regular broth, taste and adjust salt accordingly.
The full ingredient amounts and step-by-step instructions are listed below.
How to Make Beef Tips and Gravy in the Slow Cooker
1. Heat extra virgin olive oil in a skillet or Dutch oven over medium-high heat.
2. Pat the stew meat dry and season evenly with sea salt and black pepper.
3. Working in batches, sear the meat for about one minute per side until browned on all sides. Remove each batch and set aside.
4. Add diced onion to the hot skillet and cook until softened. Stir in minced garlic and cook 30 more seconds. Pour 1/2 cup of beef broth into the skillet and scrape the pan with a wooden spoon to deglaze, capturing browned bits.
5. Transfer the deglazed broth and onions to the slow cooker. Add the remaining beef broth, Worcestershire sauce, Dijon mustard, parsley, and paprika, and stir to combine.
6. Return the seared meat and any accumulated juices to the slow cooker. Cover and cook on LOW for 6–8 hours until the beef is tender. Taste and adjust seasoning as needed.
7. During the last hour, whisk 1/4 cup cornstarch with 1/2 cup of the cooking liquid until smooth. Stir the slurry into the slow cooker, then cook on HIGH for 30–60 minutes to thicken the gravy. If you prefer flour as a thickener, mix flour with a little liquid in the same way and add it instead.
How to Serve Beef Tips
Serve these beef tips over a bed of creamy mashed potatoes, egg noodles, rice, or polenta so the gravy can soak into the starch. Garnish with freshly chopped parsley for color and brightness. Popular side ideas include roasted carrots, roasted Brussels sprouts, cheesy mashed potatoes, a simple wedge salad, or warm biscuits for mopping up gravy.
Storing Leftovers
Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop over medium heat or warm briefly in the microwave until heated through.
Freezing
Cool the beef tips to room temperature, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, stirring occasionally until warmed and the gravy is smooth.
Beef Tips and Gravy FAQs
“Beef tips” usually refers to bite-sized pieces of beef such as stew meat, sirloin, or tenderloin cut into cubes. For slow cooking, stew meat or chuck roast is economical and becomes very tender.
Yes. Sear the meat on the sauté setting, remove it, then sauté the onion and garlic. Add the broth and seasonings, return the meat, seal, and cook on high pressure for about 35 minutes. Let the pressure naturally release for 10 minutes, then quick release. Stir in a cornstarch slurry and use the sauté function to thicken the gravy if needed.
Mix flour with a small amount of the cooking liquid until smooth, then whisk it into the slow cooker. Cook until the gravy reaches your desired thickness. Use equal parts flour and liquid as a starting guideline and adjust as necessary.
Ingredients (Serves 8)
- 2 tablespoons extra virgin olive oil
- 3 pounds stew meat
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 yellow onion, diced
- 4 garlic cloves, minced
- 4 cups beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried parsley
- 1/4 teaspoon paprika
- 1/4 cup cornstarch (for thickening)
- Fresh parsley for garnish
Instructions (Summary)
- Sear seasoned stew meat in hot oil until browned on all sides; set aside.
- Sauté onion until soft, add garlic for 30 seconds, then deglaze with 1/2 cup beef broth.
- Transfer onions and liquid to the slow cooker. Add remaining broth and seasonings, then return meat to the cooker.
- Cook on LOW for 6–8 hours until meat is tender. Adjust salt to taste.
- In the final hour, whisk cornstarch with 1/2 cup cooking liquid until smooth and stir in. Cook on HIGH 30–60 minutes to thicken the gravy.
- Serve over mashed potatoes, noodles, rice, or polenta and garnish with fresh parsley.
Nutrition (approximate per serving)
Calories: 284 kcal | Carbohydrates: 1 g | Protein: 39 g | Fat: 12 g | Sodium: 850 mg
Nutrition information is automatically calculated and should be used as an approximation.
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Photography by KJandCompany.co