Beef Tips and Gravy
A comforting slow-cooker dish featuring tender beef tips in a rich mushroom gravy, perfect for busy nights or meal prep.
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.
Notes
Serve hot over mashed potatoes, rice, or buttered egg noodles. For storage, cool after cooking, refrigerate, or freeze in portions. Reheat gently for best texture.