Slow Cooker Beef Tips And Gravy

The smell of slow cooker beef tips hits me before I even walk through the door. My grandmother used to make something similar, though hers required constant stovetop monitoring. This version lets you walk away for hours and come back to something that tastes like you spent all day tending to it.

I made this for a Super Bowl party once and people abandoned the snacks to crowd around the slow cooker. Something about tender beef in rich gravy makes people gather. My friend took three servings and asked for the recipe before she even finished her plate.

Ingredients

• Beef stew meat: Look for well marbled chuck cut into uniform cubes so everything cooks evenly
• Onion and garlic: These aromatics melt into the gravy and provide the flavor foundation
• Beef broth: Use a good quality brand you would drink on its own
• Worcestershire sauce: Adds that umami punch that makes gravy taste restaurant quality
• Flour or cornstarch: This thickens the cooking liquid into proper gravy consistency
• Dried thyme: Earthy and pairs beautifully with beef
• Tomato paste: A small amount adds richness and color without making it taste like tomato sauce
• Salt and pepper: Season generously here since the slow cooker will mellow flavors

Instructions

Season the beef:

Pat the meat dry with paper towels then sprinkle with salt pepper and thyme turning to coat all sides

Layer in the slow cooker:

Arrange seasoned beef in the bottom then scatter chopped onion and minced garlic over the top

Make the gravy base:

Whisk together beef broth Worcestershire sauce tomato paste and flour until no lumps remain

Pour and combine:

Pour the liquid mixture over the beef then give everything a gentle stir to distribute the seasoning

Cook low and slow:

Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours until the beef falls apart when pressed with a fork

Finish and serve:

Taste the gravy and add more salt or pepper if needed then serve over mashed potatoes noodles or rice with a sprinkle of fresh parsley

Save

My kids started asking for this by name after the first time I made it. There is something about tender beef and gravy that feels like a hug in a bowl. We have it at least once a month now usually on Sunday when we are all home together.

Making It Your Own

Mushrooms add a meaty texture and soak up all that gravy flavor. Add them in the last two hours so they do not become too soft. A splash of red wine in the broth mixture elevates this into something company worthy.

Serving Suggestions

Mashed potatoes are classic but buttered egg noodles work beautifully too. The gravy clings to every strand and makes each bite comforting. For a lighter option serve over steamed rice or roasted cauliflower.

Make Ahead Tips

This recipe actually tastes better the next day as the flavors continue to develop. Make it the night before and refrigerate then skim off any solidified fat before reheating. The gravy thickens even more after refrigeration.

• Freeze individual portions for quick weeknight meals
• Double the recipe and freeze half for later
• The leftovers make incredible beef dip sandwiches

Save

Some meals feed you and some meals feed your soul. This slow cooker beef tips does both every single time.

Recipe Q&A

→ Can I use a different cut of beef?

Chuck roast, round steak, or sirloin work well. Cut into uniform cubes for even cooking. Tougher cuts actually benefit most from slow cooking.

→ How do I thicken the gravy if it's too thin?

Mix additional cornstarch or flour with cold water until smooth, then stir into the simmering liquid. Cook 15-30 minutes longer until thickened.

→ Can I make this on the stovetop instead?

Yes. Simmer covered on low heat for 2-3 hours, or braise in the oven at 325°F for 2.5-3 hours until fork-tender.

→ What sides pair best with this dish?

Mashed potatoes are classic for soaking up gravy. Egg noodles, rice, roasted potatoes, or crusty bread also work beautifully.

→ Can I freeze leftovers?

Absolutely. Cool completely, store in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.

→ Should I sear the beef first?

Not required, but searing adds depth. Brown beef cubes in hot oil with a little butter before adding to the slow cooker for richer flavor.