This dish is a true time-saver with maximum flavor and minimal effort. The crockpot does all the work, turning budget-friendly beef into melt-in-your-mouth bites swimming in delicious homemade gravy. It’s great for meal prep, freezer-friendly, and extremely versatile. Plus, it’s a one-pot wonder with easy cleanup!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Stew beef or beef sirloin, cut into chunks
Onion, chopped
Garlic, minced
Beef broth
Worcestershire sauce
Soy sauce (optional for added depth)
Cream of mushroom soup (or use homemade mushroom sauce)
Cornstarch
Water
Salt and pepper to taste
Olive oil or butter for browning the beef (optional but adds flavor)
Directions
If desired, heat olive oil or butter in a skillet over medium-high heat. Brown the beef tips for a few minutes until seared on all sides. This step enhances flavor but can be skipped.
Place the beef, chopped onion, garlic, beef broth, Worcestershire sauce, soy sauce (if using), and cream of mushroom soup into the crockpot.
Stir everything together to combine. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
About 30 minutes before serving, mix the cornstarch with cold water to make a slurry. Stir it into the crockpot to thicken the gravy.
Season with salt and pepper to taste.
Serve hot over mashed potatoes, egg noodles, or rice.
Servings and timing
This recipe yields about 6 servings. Cook time: 7–8 hours on low or 4–5 hours on high. Prep time: 10 minutes Total time: Approximately 8 hours (on low)
Variations
Use red wine in place of some of the beef broth for a deeper flavor.
Add mushrooms or carrots to the crockpot for extra vegetables.
Swap the cream of mushroom soup with cream of onion or cream of celery for a different taste.
Try it with chicken for a twist on the traditional beef version.
Add fresh herbs like rosemary or thyme for a more aromatic dish.
Storage/Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm on the stovetop over medium heat until heated through, adding a splash of broth if needed. You can also reheat in the microwave, stirring occasionally for even heating. For longer storage, freeze the beef tips and gravy in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I make the gravy thicker?
If the gravy isn’t thick enough after cooking, mix additional cornstarch with cold water and stir it in. Let it cook for another 15–30 minutes to thicken.
Can I skip browning the beef first?
Yes, browning adds flavor but it’s not required. The beef will still cook fully and taste great in the slow cooker.
What kind of beef is best for this recipe?
Stew meat, chuck roast, or sirloin tips all work well. Choose cuts with some marbling for the most tender results.
Can I cook this on high instead of low?
Yes, you can cook it on high for 4–5 hours instead of low for 7–8 hours.
What can I serve with beef tips and gravy?
Mashed potatoes, rice, or egg noodles are classic options. Roasted vegetables or a simple green salad also pair nicely.
Is this recipe freezer-friendly?
Yes, you can freeze leftovers for up to 3 months. Store in airtight containers and thaw overnight before reheating.
Can I make this without cream of mushroom soup?
Yes, substitute with homemade mushroom sauce or a different cream soup like cream of celery or cream of onion.
Can I add vegetables to the crockpot?
Absolutely. Carrots, mushrooms, and peas make great additions. Add them at the beginning for softer texture or halfway through for firmer veggies.
How can I make this recipe gluten-free?
Use a gluten-free cream soup and ensure the Worcestershire and soy sauces are gluten-free. Use cornstarch instead of flour to thicken the gravy.
Can I prepare this the night before?
Yes, you can assemble everything in the crockpot insert and store it in the fridge overnight. Just set it in the base and start cooking the next day.
Conclusion
Crockpot Beef Tips and Gravy is the ultimate comfort food, offering rich, savory flavors with very little effort. Whether you’re feeding a family or looking to prep meals ahead, this recipe is a winner. With its versatility and heartiness, it’s sure to become a staple in your meal rotation.
Crockpot Beef Tips and Gravy is a hearty, comforting dish featuring tender beef chunks slow-cooked in a rich, savory gravy. It’s an easy, flavorful meal perfect for busy weeknights or relaxed weekends.
Ingredients
2 lbs stew beef or beef sirloin, cut into chunks
1 medium onion, chopped
3 cloves garlic, minced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce (optional)
1 can (10.5 oz) cream of mushroom soup
2 tbsp cornstarch
2 tbsp cold water
Salt and pepper to taste
1 tbsp olive oil or butter (optional, for browning)
Instructions
Optional: In a skillet over medium-high heat, heat olive oil or butter and brown the beef tips until seared on all sides.
Transfer the beef to the crockpot along with chopped onion, minced garlic, beef broth, Worcestershire sauce, soy sauce (if using), and cream of mushroom soup.
Stir well to combine. Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
30 minutes before serving, whisk cornstarch with cold water to form a slurry and stir it into the crockpot to thicken the gravy.
Season with salt and pepper to taste.
Serve hot over mashed potatoes, egg noodles, or rice.
Notes
Use red wine in place of some broth for a richer flavor.Add mushrooms, carrots, or peas for extra vegetables.Swap the cream of mushroom soup for cream of celery or onion.Browning the beef first adds depth but is optional.This recipe freezes well for up to 3 months.
