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This Beef Tips and Gravy recipe features tender, cubed pieces of meat in a rich and flavorful gravy. Perfect for serving over mashed potatoes or rice. An easy to make slow cooker meal the entire family will love! 

Bowl with mashed potatoes topped with beef tips and gravy.


 

This budget friendly cut of meat is slow cooked all day to create a comforting meal the family will love. The gravy is what really makes this dish shine. It’s made with rich beef broth, onion, garlic and a bit of dijon. As it cooks it is transformed into a beefy, garlicky gravy that will make you want to lick the plate – it’s so good!

Serve this slow cooker beef tips and gravy recipe over some mashed potatoes or rice for a Sunday family dinner.

Ingredients & Substitutions

Ingredients in beef tips and gravy.
  • Stew Meat: This is a pre-cut package of meat at the market, it’s typically cut from the chuck roast. Substitute with chuck roast or sirloin tip. If you are using sirloin tip, that meat has less connective tissue and can cook in less time making this a great stovetop recipe. Here’s a resource for more information about beef cuts.
  • Onion: Yellow onion gives a wonderful flavoring especially when sautéd before adding in the slow cooker.
  • Worcestershire Sauce: Add a savory flavor with this ingredient. Soy sauce is a good substitute.
  • Broth: A low sodium beef broth gives a rich flavoring without making the dish salty. If you are unable to get a low sodium, you will need to adjust the salt content of the recipe.

Find the complete recipe card below with measurements and full instructions.

How to Make Beef Tips and Gravy in the Slow Cooker

First, heat the extra virgin olive oil in a skillet or dutch oven over medium high heat on the stovetop. 

Pat the stew meat dry with a paper towel and then evenly sprinkle with the salt and pepper.

Working in batches add the meat to the heated skillet and cook for 1 minute until seared, then turn the meat to continue cooking the other side to sear. Once seared on all sides, remove the meat and set aside. Continue until all meat has been seared. 

Beef tips searing in a skillet.

Add the diced onion to the skillet and cook until softened. Add in the garlic and cook an additional 30 seconds. Pour 1/2 cup of the beef broth into the skillet and scrape the bottom of the pan with a wooden spoon to deglaze. Pour the broth and onions into the slow cooker. 

Seared beef in broth with onions and garlic added to slow cooker.

Add the remaining broth, Worcestershire sauce, dijon, parsley and paprika to the slow cooker. Stir this together. 

Add the meat back in and any juices that have accumulated. Cook on low 6-8 hours, taste and adjust for salt as needed. 

During the last hour of cooking, combine 1/4 cup of cornstarch with 1/2 cup of the broth from the slow cooker in a small bowl. Whisk this together until smooth, then pour back into the slow cooker. Cook an additional 30 mins to 1 hour on high to thicken the gravy. 

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How to serve Beef Tips

These slow cooked beef tips are made to be served on top of a bed of creamy mashed potatoes, over egg noodles, or on rice. Some other ideas to serve on the side include:

Storing Leftovers

Store your leftovers in a sealed container in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat or briefly in the microwave.

Freezing

Allow the beef tips to cool to room temperature, then transfer to a freezer safe container. The beef tips and gravy can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.

Beef tips and gravy served over mashed potatoes.

Beef Tips and Gravy FAQs

What cut of meat are beef tips?

Beef tips can refer to cut up pieces of sirloin or tenderloin. It’s also used to refer to the dish of tender, cooked bits of beef in gravy. When making beef tips you can use budget friendly cuts such as stew meat or chuck roast.

Can this be adapted to the instant pot?

Yes, you can easily adapt this recipe to use your instant pot. If you have an IP you could sear the meat on the sauté setting, remove it, then sauté the onion and garlic. Add the broth and remaining ingredients. Add the meat back on. Seal and cook on high pressure for 35 minutes. Allow the pressure to naturally release for 10 minutes then quick release the remaining pressure. Add the cornstarch, and use the sauté setting on high for 5-10 minutes to allow the gravy to thicken.

How do I thicken Beef Tips with Flour?

Instead of using cornstarch you can add flour to help thicken, follow the same steps of combining the flour with the liquid in a small bowl, then stir into the slow cooker allowing to cook until the gravy has thickened.

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Slow Cooker Beef Tips and Gravy

5 from 2 votes
Prep: 15 minutes
Cook: 8 hours
Total: 8 hours 15 minutes
Servings: 8
Author: Serene
This Beef Tips and Gravy recipe features tender cubed pieces of meat in a rich and flavorful gravy. Perfect for serving over mashed potatoes or An easy to make meal the entire family will love! 
Beef tips and gravy served over mashed potatoes.

Ingredients  

  • 2 tablespoons extra virgin olive oil
  • 3 pounds stew meat
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ yellow onion diced
  • 4 cloves garlic minced
  • 4 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon
  • ½ teaspoon parsley
  • ¼ teaspoon paprika
  • ¼ cup cornstarch
  • fresh parsley garnish

Instructions 

  • Heat oil in a skillet over medium high heat on the stovetop. 
  • Pat the stew meat dry with a paper towel and then evenly sprinkle with the salt and pepper.
  • Working in batches add the meat to the heated skillet and cook for 1 minute until seared, then turn the meat to continue cooking the other side to sear. 
  • Once seared on all sides, remove the meat and set aside. Continue until all meat has been seared. 
  • Add the diced onion to the skillet and cook until softened. Add in the garlic and cook an additional 30 seconds. Pour 1/2 cup of broth into the skillet and scrape the bottom of the pan with a wooden spoon to deglaze. 
  • Pour the broth and onions into the slow cooker. 
  • Add the remaining broth, Worcestershire sauce, dijon, parsley and paprika to the slow cooker. Stir this together. 
  • Add the meat back in and any juices that have accumulated. 
  • Cook on low 6-8 hours, taste and adjust for salt as needed. 
  • During the last hour of cooking, combine 1/4 cup of cornstarch with 1/2 cup of the broth from the slow cooker in a small bowl. Whisk this together until smooth, then pour back into the slow cooker. 
  • Cook an additional 30 mins to 1 hour on High to thicken the gravy. 
  • Serve over mashed potatoes, rice, or polenta. 
  • Top with fresh herbs as a garnish.

Equipment

Notes

Stew Meat: This is a pre-cut package of meat at the market, it’s typically cut from the chuck roast. Substitute with chuck roast or sirloin tip. If you are using sirloin tip, that meat has less connective tissue and can cook in less time making this a great stovetop recipe. Here’s a resource for more information about beef cuts.
Onion: Yellow onion gives a wonderful flavoring especially when sautéd before adding in the slow cooker.
Worcestershire Sauce: Add a savory flavor with this ingredient. Soy sauce is a good substitute.
Broth: A low sodium beef broth gives a rich flavoring without making the dish salty. If you are unable to get a low sodium, you will need to adjust the salt content of the recipe.
Storage: Store your leftovers in a sealed container in the refrigerator for 3-4 days. Reheat on the stovetop over medium heat or briefly in the microwave.
Freezer: Freeze for up to 3 months, thaw in the refrigerator overnight. 

Nutrition

Calories: 284kcal | Carbohydrates: 1g | Protein: 39g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 850mg | Potassium: 671mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 33IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by KJandCompany.co


Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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