I grew up thinking beef tips and gravy were something you only got at grandma’s house.
Turns out you just need a crockpot and a few pantry staples, and you can have that same rich, savory dinner any night of the week.
Tender chunks of beef swimming in a thick, brown gravy, spooned over mashed potatoes or egg noodles. This one’s pure comfort food.
Why This Recipe Works
Searing the beef before it hits the crockpot is what separates good beef tips from great ones. That browned crust builds a deep, savory base that carries through the entire dish. 🥄
Using beef stew meat, which is naturally tougher, actually works in your favor here. Hours of slow cooking break it down into something so tender it practically falls apart on the spoon.
The gravy thickens on its own as the beef releases its juices, so there’s no separate roux or sauce-making step needed.
What You’ll Need
| Ingredient | Amount |
|---|---|
| Beef stew meat, cut into chunks | 2 lbs |
| Salt | 1 tsp, plus more to taste |
| Black pepper | 1/2 tsp |
| All-purpose flour | 1/4 cup |
| Olive oil | 2 tbsp |
| Yellow onion, diced | 1 medium |
| Garlic, minced | 3 cloves |
| Beef broth | 2 1/2 cups |
| Worcestershire sauce | 1 tbsp |
| Dried thyme | 1 tsp |
| Cornstarch | 2 tbsp |
| Cold water | 2 tbsp |
| Fresh parsley, chopped | for topping |
You can ask your butcher to cut stew meat for you, or buy pre-cut chunks and trim any large pieces down further yourself.
Tools You’ll Need
- Slow cooker (crockpot)
- Large skillet
- Tongs
- Small bowl (for the cornstarch slurry)
- Wooden spoon
Pro Tips
1. Pat the beef completely dry before searing. Any surface moisture steams the meat instead of browning it, and that browning is where a lot of the flavor comes from.
2. Toss the beef in flour before searing, not after. This creates a light coating that helps thicken the gravy as it cooks and also helps the sear develop better.
3. Don’t crowd the skillet. Sear the beef in batches if needed, since overcrowding drops the pan temperature and prevents proper browning.
4. Add the cornstarch slurry near the end, not the beginning. Adding it too early can break down over the long cook time and won’t thicken the gravy as well.
5. Skim any excess fat from the top before serving. A quick pass with a spoon keeps the gravy rich without feeling greasy.
Substitutions and Variations
- Mushroom addition: Stir in 8 ounces of sliced mushrooms during the last hour of cooking for an earthier flavor.
- Different cut: Chuck roast cut into chunks works just as well as pre-packaged stew meat.
- Gluten-free: Use a gluten-free all-purpose flour blend and double check your Worcestershire sauce label.
- Add vegetables: Stir in diced carrots and celery at the start for a heartier, stew-like version.
- Wine addition: Deglaze the skillet with 1/2 cup of red wine before transferring everything to the crockpot for extra depth.
- Instant Pot version: Sear using the sauté function, then pressure cook on high for 35 minutes with a natural release.
Make Ahead Tips
You can cut the beef and dice the onion up to 2 days ahead, storing both separately in the fridge.
Searing the meat the night before and refrigerating it overnight also works, just bring it closer to room temperature before adding it to the crockpot in the morning.
How to Make It
- Season the beef with salt and pepper, then toss it in the flour until lightly coated.
- Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches, about 2 to 3 minutes per side, until browned. Transfer to the crockpot.
- In the same skillet, add the onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.
- Transfer the onion and garlic to the crockpot.
- Add the beef broth, Worcestershire sauce, and thyme to the crockpot, stirring to combine.
- Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
- In a small bowl, whisk the cornstarch and cold water together until smooth.
- Stir the cornstarch slurry into the crockpot and let it cook uncovered on high for 10 to 15 minutes, until the gravy thickens.
- Taste and adjust seasoning as needed.
- Top with fresh parsley and serve hot.
Nutrition and Diet Notes
Here’s roughly what you’re working with per serving (recipe serves 6):
- Calories: about 320
- Protein: about 32g
- Fat: about 15g
For a lower fat version, trim more visible fat from the beef before searing and skim the gravy well before serving.
What to Serve It With
- Creamy mashed potatoes, the classic pairing for beef tips and gravy
- Buttered egg noodles for a heartier plate
- Steamed green beans or roasted Brussels sprouts on the side
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop over low heat, or in the microwave in 30-second bursts, adding a splash of broth if the gravy has thickened too much.
This dish freezes well. Store in a freezer-safe container for up to 3 months, and thaw overnight in the fridge before reheating.
FAQ
Can I skip searing the beef?
You can, but the flavor won’t be as deep. Searing builds a browned base that plain simmering just can’t replicate.
Why is my gravy too thin?
This usually means the cornstarch slurry needs more time to cook, or the ratio needs adjusting slightly. Let it simmer uncovered a little longer, or add an extra small slurry batch.
Can I use a different broth?
Beef broth gives the richest flavor here, but chicken broth can work in a pinch, though the final taste will be milder.
Can I make this ahead for a dinner party?
Yes, it actually tastes even better the next day once the flavors have settled. Reheat gently before serving.
Can I double this recipe?
Yes, just make sure your crockpot is large enough, and sear the beef in extra batches so it still browns properly instead of steaming.
Wrapping Up
This dish has become my answer for when I want that slow-cooked, Sunday dinner feeling without actually giving up my whole Sunday.
It’s rich, comforting, and exactly the kind of meal that makes a weeknight feel a little more special.
If you make this, come back and tell me what you served it over, or if you tried the mushroom version. 🍲
I’d love to hear how yours turned out.
