Tender beef tips and gravy are filling, the epitome of comfort food and an incredibly satisfying recipe. Slow cooked until fork tender and smothered in a rich mouthwatering gravy, this meal warms you from the inside out!
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Crockpot Beef Tips
If you love my easy pot roast, you’ll love crockpot beef tips, too. The tender meat and flavorful gravy is pure comfort food. Try it alongside fluffy twice baked potatoes for a complete comfort food meal.
Why This Recipe Works
Nothing quite beats meat and gravy – and this recipe is completely made from scratch.
- Rich gravy. The savory gravy rivals that of crockpot beef stew.
- Budget-friendly. Even though it’s homemade, all of the ingredients are easy to find and affordable.
- Easy to make ahead. You can cook it one day and serve it the next. Or freeze it and heat it back up later.
Beef Tips Recipe Ingredients
This recipe for beef tips is so easy to follow that it’s the perfect beginner recipe for new cooks or those new to using a slow cooker!
Find the full printable recipe with specific measurements below.
- Beef. Any type of beef steak or roast will work; just make sure you trim away the excess fat.
- Spices. Make your own combination of spices to bring out the flavors that you want. I kept it simple with garlic, onion, salt and pepper, bay leaf, parsley, paprika, oregano, and thyme.
- Beef broth. This is the basis of this gravy recipe. For a thicker mouthfeel, use beef stock.
- Gravy thickener. Make a cornstarch slurry using beef broth to naturally thicken the gravy.
What Cut of Meat is Beef Tips?
Since the beef is cooked slowly in the crock pot, you don’t have to use a tender cut of beef in this recipe. Typically, beef tips are made from sirloin, tenderloin, flank, or ribeye steak.
Cooking steak in the slow cooker tenderizes it, so you can use tougher stew meat or brisket if that is what you have on hand, though, and know it will fall apart in your mouth.
It’s so easy to make that you can adjust it in quite a few different ways.
- Meat: Use whatever kind of beef steak or roast that you want. You can even make it with pork chops – just use chicken broth and bouillon instead of beef.
- Stove: You can make this on the stove. If you do, I suggest using a tender steak, like sirloin.
- Herbs: Use all fresh herbs instead of dried ones.
How to Make Beef Tips and Gravy
This isn’t exactly a set-it-and-forget-it recipe, but each step is so important. It turns beef roast into tender beef tips that you’ll savor with every bite.
- Sear the steak. Cut the beef into bite-sized pieces, season them, and then sear them on the stove.
- Slow-cook the steak. Add the steak, onions, garlic, and bay leaf. Then, pour in the beef broth, cover with the lid, and let it cook low and slow for about 5 hours.
- Make the gravy. When you’re ready to serve the beef, make the gravy. You’ll make the gravy in the same pan you used to sear the steak. Melt butter and whisk in cornstarch. Add the mustard, bouillon, parsley, paprika, oregano, and thyme. Then, you’ll slowly add broth from the slow cooker until the gravy is as thick as you like.
- Serve. Place the beef tips on your plate and top it with fresh hot gravy.
Avoid some common mistakes – here are some tips that will help you make the best beef tips and gravy the first time.
- Cut the beef into small bites. It’s really awkward to have to use a knife on beef tips, so make sure they are cut small enough.
- Don’t overcrowd the pan. As you sear the steak bites, don’t overcrowd the pan. You need to leave enough room for the heat to wrap around the pieces of beef to cook them completely.
- Let the gravy cook down. Before you try to thicken it by adding more cornstarch, let the gravy cook down for a bit. The longer it simmers, the thicker it will be. It will also thicken as it cools.
- If gravy is still too thin, remove 1/4 cup liquid from the pan and whisk in an extra Tablespoon flour. Then whisk back into gravy and allow to simmer a few minutes. Repeat as necessary.
- If gravy is too thick, continue to stir in more drippings or liquid until your desired consistency is reached.
No, you don’t have to brown the beef cubes first. Just remember that if you brown them, they will have a stronger flavor and taste juicier. If you skip this step, the beef will have a drier texture, even if it is topped with gravy.
They are not the same thing, but they are often used in the same way. Stew meat is a tougher cut of beef sold in the grocery store already cut up and ready to be used in stew. It’s great for low and slow cooking.
Beef tips can be made from a variety of different cuts including sirloin, round steak, as well as stew meat.
Yes, beef does get more tender the longer you cook it in the slow cooker. That’s the beauty of the slow and slow cooking method is that it takes time to tenderize the meat so that even tough cuts are tender by the end.
While it’s uncommon, it is possible to overcook something in the slow cooker. If you cook the beef tips for too long, the meat will be too soft and bordering mushy.
Seal leftover beef tips and gravy in an airtight container and keep them in the fridge for up to 4 days.
This gravy freezes well because it doesn’t contain any cream! Keep it stored in a freezer bag or freezer-safe container for up to 3 months.
I like to store it in individual portions so that way I only thaw what I need.
More Slow Cooker Beef Recipes
Beef Tips and Gravy
- 1 ½ pounds beef chuck roast or sirloin , trimmed and excess fat, cut into bite-sized chunks
- 1 ½ teaspoons Kosher sea salt
- ½ teaspoon ground black pepper
- 1 Tablespoon vegetable oil
- ½ onion , chopped
- 4-6 garlic cloves , minced (1 teaspoon garlic powder)
- 1 bay leaf
- 4 cups beef broth
- 3 Tablespoons unsalted butter
- ¼ cup cornstarch
- 1 teaspoon Dijon mustard
- 1 ½ teaspoons beef bouillon
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- Toss meat with salt and pepper. In a large skillet, heat oil over medium high heat. Sear beef, working in 2 batches if needed, on each side 2 minutes per side.
- Transfer to a lightly greased 6-quart (or larger) crockpot and top with onions, garlic, and bay leaf. Add the broth. Cook on high 3 to 4 hours or on low 5 to 7 hours until beef is tender. Season with salt and pepper.
- In the same skillet, melt 1 to 4 tablespoons butter, depending on how much juices/fat are left. You want about 1/2 cup between the juices and the butter. Whisk in the cornstarch and cook 2 minutes over medium heat.
- Whisk in mustard, bouillon, parsley, paprika, oregano, and thyme. Slowly whisk in 2 cups liquid from the crockpot, alternating whisking and adding liquid until you reach the consistency you like. Bring to a light simmer. Cook 3 to 5 minutes, or until it has thickened. If you'd like a thicker gravy, add less liquid. Add more liquid for a thinner gravy.
- Serve beef tips topped with gravy.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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