Name: Crock Pot Beef Tips
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2–3 lb beef stew meat (cut into bite-sized pieces); 1 packet brown gravy mix (or about 2–3 tablespoons); 1–2 cup beef broth or water (use broth for deeper flavor); 1 small onion (chopped (optional)); 2 cloves garlic (minced (optional)); Salt and black pepper (to taste)

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Crock Pot Beef Tips

A cozy, no-fuss slow-cooker supper that turns inexpensive stew meat into fork-tender, gravy-soaked comfort food. I make this recipe when I want a low-effort weeknight dinner that still feels special — the slow heat does the work while I handle sides and set the table.

What makes this recipe special

This recipe shines because it’s incredibly simple and forgiving. A packet of brown gravy mix plus beef broth does the heavy lifting, producing a rich sauce without hours of whisking or roux-making. It’s perfect for busy evenings, picky eaters, or anyone who wants a classic “meat-and-gravy” meal with minimal hands-on time.

Budget friendly: stew meat is cheaper than steaks but becomes just as tender when slow-cooked.
Low effort: minimal prep and practically no babysitting.
Versatile: serve over mashed potatoes, rice, egg noodles, or even inside rolls for sandwiches.

“A real weeknight hero — melts in your mouth and tastes like it simmered for hours.” — home cook review

If you like hearty beef dinners, you might also enjoy this BBQ beef strips and roasted sweet potatoes recipe I tested recently. BBQ beef strips with roasted sweet potatoes is another easy, family-friendly option.

The cooking process explained

Before you pull out the crock pot, here’s the quick process so you know what to expect:

Layer the stew meat into the slow cooker.
Whisk the brown gravy mix with beef broth or water until smooth to make the sauce.
Pour the gravy over the meat and add optional aromatics like onion and garlic.
Season, cover, and slow-cook until the beef is tender and the sauce has thickened slightly.
Finish by adjusting seasoning and serve over your favorite starch.

This method requires very little active time — mostly mixing and seasoning — and then the low-and-slow magic happens.

Gather these items

2–3 lb beef stew meat (cut into bite-sized pieces)
1 packet brown gravy mix (or about 2–3 tablespoons)
1–2 cups beef broth or water (use broth for deeper flavor)
1 small onion, chopped (optional)
2 cloves garlic, minced (optional)
Salt and black pepper, to taste

Notes and substitutions:

If you need gluten-free, use a gluten-free brown gravy mix or thicken with cornstarch.
For more flavor, replace part of the broth with a splash of Worcestershire or red wine.
Prefer a thicker gravy? You can thicken at the end with a cornstarch slurry or a butter-flour paste.

You can also pair this with a classic comfort side like mashed potatoes — see my take on beef and mashed potatoes for a similar flavor pairing. Beef stir fry with mashed potatoes

Directions to follow

Place the beef stew meat in the crock pot in a single layer as much as possible. Season lightly with salt and pepper.
In a medium bowl, whisk the brown gravy mix with 1–2 cups of beef broth or water until there are no lumps and the mixture is smooth. Use 2 cups for a looser sauce or 1 cup for a richer, more concentrated gravy.
Pour the gravy mixture over the beef, making sure pieces are coated. Add chopped onion and minced garlic if using. Stir gently to combine.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The beef is done when it’s fork-tender and the sauce has slightly thickened.
Taste and adjust seasoning with salt and pepper. If gravy is too thin, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the crock pot; cover and cook on HIGH for 10–15 minutes until thickened.
Serve hot over mashed potatoes, rice, noodles, or tucked into rolls.

Serving suggestions

Best ways to enjoy it: Spoon the beef and gravy over creamy mashed potatoes for classic comfort. For a lighter plate, serve over buttered egg noodles or steamed rice.
Sandwich option: Pile the beef on toasted hoagie rolls and top with provolone for quick French-dip-style sandwiches.
Vegetable pairings: Roasted carrots, green beans, or a simple buttered peas-and-corn mix balance the rich gravy.
If you enjoy hearty slow-cooker mains, this also pairs well with the creamy, cozy flavors of a slow-cooker soup — try this recipe as a companion dish. Crock-Pot creamy chicken parmesan soup

Storage and reheating tips

Refrigerating: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
Freezing: Freeze in a freezer-safe container or zip-top bag for up to 3 months. Leave a little headspace if using glass. Thaw overnight in the fridge before reheating.
Reheating: Reheat on the stove over medium-low heat until steaming and evenly hot, stirring occasionally. Microwave in a covered dish, stirring halfway, until the center reaches 165°F (74°C). If the gravy separated, whisk briefly while reheating to recombine.
Food safety: Always reheat to 165°F and never refreeze thawed meat that has been left at room temperature for more than two hours.

Pro chef tips

Brown the meat first (optional): Searing stew meat in a hot skillet before adding to the crock pot builds extra flavor, but it’s not required — the slow cooker still yields tender meat.
Control salt: Pre-made gravy mixes can be salty. Use low-sodium beef broth if you’re watching sodium and adjust salt at the end.
Prevent over-thickening: If you add cornstarch to thicken, mix with cold liquid first to prevent lumps. Add gradually — leftovers thicken as they cool.
Add delicate ingredients late: If you want mushrooms or fresh herbs, add them in the last hour of cooking to preserve texture and flavor.
Cut uniform pieces: Evenly sized meat cooks more consistently; trim large chunks to similar sizes.

Creative twists

Mushroom beef tips: Add 8 oz sliced mushrooms in the last 60–90 minutes for a classic mushroom-and-beef combo.
Red wine gravy: Replace half the broth with dry red wine for a deeper, more complex sauce.
Beef Stroganoff-style: Stir in 1/2 cup sour cream at the end and serve over egg noodles.
Slow-cooker BBQ beef tips: Swap gravy mix for a savory BBQ sauce and a splash of Worcestershire for a BBQ-twist great on rolls.
Low-carb option: Skip thickeners and serve over cauliflower mash or zucchini noodles.

Helpful answers

Q: Can I use a chuck roast instead of stew meat?
A: Yes. Cut the chuck roast into 1½–2-inch pieces. It will take similar time to become tender in the slow cooker, and it often gives a slightly richer result because of the marbling.

Q: My gravy is too thin — how do I fix it?
A: Make a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), stir into the crock pot, and cook on HIGH for 10–15 minutes until thickened. Alternatively, remove some liquid, whisk in a little flour, then return to the pot and heat.

Q: Can I prepare this ahead and refrigerate before cooking?
A: Yes — assemble the meat, gravy mix, and aromatics in the crock pot insert, cover, and refrigerate up to 24 hours. Bring to room temp for 30 minutes before cooking and add the usual cook time.

Q: Is this suitable for meal prep?
A: Absolutely. Portion into individual containers and refrigerate for up to 4 days, or freeze single portions for quick reheating.

Conclusion

If you’d like a slightly different approach or more detailed variations, this Slow Cooker Beef Tips with Gravy recipe is a great reference for cooking times and flavor options: Slow Cooker Beef Tips with Gravy. For another popular method and serving ideas, check out this classic take: Crockpot Beef Tips and Gravy – My Suburban Kitchen.