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Slow Cooker Beef Tips and Gravy

These Slow Cooker Beef Tips and Gravy feature tender chunks of beef cooked low and slow with onions, garlic, Worcestershire sauce, and a rich brown gravy. Serve this easy comfort-food dinner over rice, mashed potatoes, or egg noodles.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Beef Tips and Gravy
  • 2 pounds beef stew meat or chuck roast or eye of round roast cut against the grain into large bite-sized pieces
  • 2 cups beef broth or beef stock beef bone broth or prepared beef bouillon may also be used
  • 1 yellow or sweet onion finely diced
  • 2 1-ounce packages brown gravy mix use the dry mix; 6 tablespoons may be used from a bulk container
  • 1 tablespoon Worcestershire sauce
  • 5 cloves garlic minced or pressed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
Optional Cornstarch Slurry
  • 1 teaspoon cornstarch use more slurry as needed for a thicker gravy
  • 1 teaspoon cold water
Optional for Serving
  • cooked white rice for serving
  • mashed potatoes for serving
  • cooked egg noodles for serving

Equipment

  • 5 or 6-quart slow cooker
  • Cutting board
  • Chef's knife
  • Garlic press, optional
  • Measuring cups and spoons
  • Mixing spoon
  • Small bowl and whisk, optional for thickening

Method
 

Assemble the Slow Cooker
  1. Add the beef stew meat, beef broth, finely diced onion, dry brown gravy mix, Worcestershire sauce, minced garlic, onion powder, garlic powder, and black pepper to the slow cooker.
  2. Stir until the gravy mix and seasonings are evenly distributed throughout the broth.
Slow Cook the Beef
  1. Cover and cook on LOW for 7–8 hours, or until the beef is very tender.
  2. For a faster option, cook on HIGH for 3–4 hours. Cooking on LOW is recommended for the most tender beef.
Adjust the Gravy
  1. Stir the beef tips and gravy well. For a thicker sauce, remove the lid and allow some of the moisture to evaporate.
  2. For additional thickening, whisk 1 teaspoon cornstarch with 1 teaspoon cold water until smooth. Stir the slurry into the slow cooker and cook for several minutes until thickened. Repeat with additional slurry if needed.
Serve
  1. Spoon the beef tips and gravy over cooked white rice, mashed potatoes, or egg noodles. Serve hot.

Notes

  • Beef options: If packaged stew meat is unavailable, use chuck roast or eye of round roast cut against the grain into large bite-sized pieces.
  • Broth options: Beef stock, beef bone broth, or beef bouillon mixed with water may replace the beef broth.
  • Broth seasoning: Regular full-sodium broth provides the strongest flavor. Low-sodium broth may be used when a less salty result is preferred.
  • Gravy mix: Add the gravy mix directly from the package without preparing it first. Use 6 tablespoons when measuring from a bulk container.
  • Garlic substitutions: Replace the fresh garlic with 5 teaspoons garlic paste or 2 1/2 tablespoons jarred minced garlic.
  • Cooking setting: LOW for 7–8 hours produces the most tender beef. The recipe may also be cooked on HIGH for 3–4 hours.
  • Thicker gravy: Remove the lid near the end of cooking to allow moisture to evaporate, or stir in a cornstarch slurry.
  • Salt: Broth and gravy mix can contain significant sodium, so taste the finished dish before adding any additional salt.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of broth if the gravy becomes too thick.
  • Freezing: Freeze cooled beef tips and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.