Crock Pot Beef Tips and Gravy
I’ve been making this Crock Pot beef tips and gravy for years — it’s one of those throw-it-in-the-slow-cooker dinners that turns out rich, comforting, and reliably tender. The recipe uses simple pantry staples (onion soup mix and cream of mushroom soup) plus a quick sear to lock in flavor. It’s perfect for busy weeknights, chilly weekends, or whenever you want mashed-potato-level comfort with minimal babysitting. If you like hands-off slow-cooker meals, you might also enjoy this Crock Pot Beef Tips variation with extra veggies.
Why you’ll love this dish
This beef tips and gravy recipe is the kind of meal that makes people ask for seconds. It’s forgiving, budget-friendly, and works whether you’re feeding a family or meal-prepping for the week. The slow cooker turns inexpensive stew meat into fork-tender bites while the mushroom-onion gravy gives every spoonful deep, savory flavor.
“Comfort food that actually cooks itself — rich gravy, melt-in-your-mouth beef, and zero stress.” — home cook review
Reasons this recipe stands out:
- Low effort: Brown the meat, dump everything in the crock pot, and walk away.
- Family-friendly: Mild, savory flavors kids and adults both like.
- Budget smart: Uses stew meat instead of pricey roasts.
- Versatile: Serve over mashed potatoes, rice, or buttered egg noodles.
If you want a different protein/veg mix, check this beef-and-broccoli slow-cooker idea for inspiration: Crockpot Beef and Broccoli.
The cooking process explained
Overview so you know what to expect before you start:
- Season the stew meat with dry onion soup mix and spices, then brown quickly in a skillet to build flavor.
- Transfer the browned meat to the slow cooker.
- Whisk the cream of mushroom soup with beef broth and Worcestershire sauce in the hot skillet to loosen browned bits, then pour over the meat.
- Slow-cook low and slow (6–8 hours) or on high for a shorter window (4 hours) until the meat is tender.
- If you want a thicker gravy at the end, whisk a cornstarch slurry and stir it in, then let it heat until glossy.
This sets expectations: active time ~15–20 minutes, slow-cooker time 4–8 hours, and the result is tender beef in a silky gravy.
What you’ll need
- 2 pounds beef stew meat (chuck or blade, cut into 1–1½-inch pieces) — stew meat gives connective tissue that breaks down into tender bites
- 1 packet onion soup mix
- 1 can (10.5 oz) cream of mushroom soup (substitute cream of celery for slightly different flavor)
- 1 cup beef broth (use low-sodium if you want more control)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 2 tablespoons olive oil (or other neutral oil)
- 1 tablespoon cornstarch (optional, mixed with cold water for thickening)
Notes/substitutions:
- For gluten-free, use a gluten-free cream soup and cornstarch (check onion soup mix).
- To boost umami, add a splash of soy sauce or a teaspoon of beef bouillon paste.
This ingredient list pairs well with other slow-cooker meals—if you like one-pot beef dinners, try this crockpot beef and broccoli spin for another weeknight option.
Step-by-step instructions
- In a large bowl, toss the beef stew meat with the packet of onion soup mix, garlic powder, salt, and black pepper until evenly coated.
- Heat the olive oil in a skillet over medium-high heat until shimmering. Add the seasoned beef in batches and brown on all sides, about 2–3 minutes per side. Don’t overcrowd the pan.
- Transfer the browned beef to the slow cooker. Scrape any browned bits from the skillet into the cooker for extra flavor.
- In the same skillet, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce. Warm briefly until the mixture is smooth, then pour it over the beef in the slow cooker.
- Cover and cook on low for 6–8 hours or on high for about 4 hours, until the meat is fork-tender.
- To thicken the gravy (optional): mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the crock pot, switch to high, and cook for another 10–15 minutes until the gravy thickens.
- Serve hot over mashed potatoes, rice, or buttered egg noodles.
Serving suggestions
- Best ways to enjoy it: pile the beef and rich gravy over creamy mashed potatoes or steamed rice to soak up every savory drop.
- Vegetable pairings: roasted carrots, green beans, or buttery peas balance the richness.
- For sandwiches: spoon beef and gravy onto toasted hoagie rolls for a sloppy, delicious beef tip sandwich.
- Garnish ideas: chopped fresh parsley, a sprinkle of chives, or a few cracked black peppercorns for contrast.
How to store & freeze
- Refrigeration: Cool to room temperature (no more than 2 hours), transfer to an airtight container, and refrigerate for up to 3–4 days. Reheat gently on the stove over low heat or in a microwave-safe dish.
- Freezing: Portion into freezer-safe containers or heavy-duty bags. Keeps well for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating tips: Reheat slowly to preserve tenderness. If the gravy has separated, whisk in a little water or broth and simmer until smooth. Always heat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Don’t skip the sear: Browning creates Maillard flavors that deepen the gravy. Quick batches in a hot pan are all you need.
- Choose the right cut: Stew meat from chuck or blade becomes melt-in-your-mouth when cooked low and slow. Avoid lean cuts that can dry out.
- Control salt: Onion soup mix and canned soup can be salty. Use low-sodium broth or reduce added salt until the end and taste.
- Thickness trick: If the gravy is too thin, use the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). If it’s too thick, stir in hot water or broth a tablespoon at a time.
- One-pot shortcut: Brown meat in the slow cooker if you’re short on time — use the sauté function (if available) or skip searing; flavor will be milder. More searing tips and time-savers are in this slow-cooked beef stew guide: Crock Pot Beef Stew.
Creative twists
- Mushroom-forward: Add sliced cremini or button mushrooms in the last 1–2 hours of cooking for extra texture.
- Wine boost: Replace ½ cup of beef broth with red wine for a deeper flavor profile.
- Creamy herb: Stir in 2 tablespoons sour cream or crème fraîche at the end for a silkier finish and fresh herb brightness.
- Crock-pot to skillet: After slow-cooking, reduce the sauce on the stovetop for a more concentrated gravy.
- Low-carb: Serve over cauliflower mash or roasted spaghetti squash instead of potatoes or rice.
Your questions answered
Q: Can I use frozen stew meat?
A: You can, but it’s better to thaw first for even browning and to reach a safe internal temperature. If using frozen, expect longer cooking time and skip searing if you can’t separate the pieces.
Q: How do I make the gravy gluten-free?
A: Use a gluten-free cream-of-mushroom soup and check that the onion soup mix is gluten-free. Use cornstarch instead of flour for thickening.
Q: Can I add vegetables to the slow cooker?
A: Yes. Heartier vegetables like carrots and potatoes can go in at the start. Tender vegetables (peas, green beans) are best added in the last 30–60 minutes to avoid overcooking.
Q: What’s the best way to reheat leftovers without drying the meat?
A: Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of broth if needed. Microwave in short bursts, covered, to retain moisture.
Conclusion
If you want another home-style version to compare techniques and flavorings, check this detailed Slow Cooker Beef Tips with Gravy post for tips and variations. For a family-tested, easy-to-follow approach with similar pantry-friendly ingredients, see this EASY Slow Cooker Beef Tips and Gravy Recipe that also includes serving ideas and handy shortcuts.
Beef Tips and Gravy
Ingredients
Main Ingredients
- 2 pounds beef stew meat (chuck or blade, cut into 1–1½-inch pieces) Stew meat gives connective tissue that breaks down into tender bites.
- 1 packet onion soup mix For flavoring the meat.
- 1 can (10.5 oz) cream of mushroom soup Substitute cream of celery for slightly different flavor.
- 1 cup beef broth Use low-sodium if you want more control.
- 1 tablespoon Worcestershire sauce Enhances the umami flavor.
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon salt Adjust to taste.
- 2 tablespoons olive oil Or other neutral oil for browning.
- 1 tablespoon cornstarch (optional) Mixed with cold water for thickening.
Instructions
Preparation
- In a large bowl, toss the beef stew meat with the packet of onion soup mix, garlic powder, salt, and black pepper until evenly coated.
- Heat the olive oil in a skillet over medium-high heat until shimmering. Add the seasoned beef in batches and brown on all sides, about 2–3 minutes per side. Don’t overcrowd the pan.
- Transfer the browned beef to the slow cooker. Scrape any browned bits from the skillet into the cooker for extra flavor.
- In the same skillet, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce. Warm briefly until the mixture is smooth, then pour it over the beef in the slow cooker.
Cooking
- Cover and cook on low for 6–8 hours or on high for about 4 hours, until the meat is fork-tender.
- To thicken the gravy (optional): Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the crock pot, switch to high, and cook for another 10–15 minutes until the gravy thickens.
