Beef Tips and Gravy
These beef tips and gravy are hearty comfort food easily made in the crockpot. This slow cooker recipe delivers tender meat smothered in a rich gravy!
Ingredients
- 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
Instructions
- Brown meat. Toss 1 1/2 pounds bite-sized beef tips with 1 1 /2 teaspoons salt and 1/2 teaspoon pepper. In a large skillet, heat 1 Tablespoon oil over medium high heat. Sear beef, working in 2 batches if needed, on each side 2 minutes per side.
- Slow cook in crockpot. Transfer to a lightly greased 6-quart (or larger) crockpot and top with 1/2 chopped onion, 4-6 garlic cloves, and 1 bay leaf. Add the 4 cups beef broth. Cook on high 3 to 4 hours or on low 5 to 7 hours until beef is tender. Season with salt and pepper.
- Melt butter in skillet. 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 1/4 cup cornstarch and cook 2 minutes over medium heat.
- Make gravy. Whisk in 1 teaspoon dijon mustard, 1 1/2 teaspoons bouillon, 1/2 teaspoon parsley, 1/2 teaspoon paprika, 1/4 teaspoon oregano, and 1/4 teaspoon 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. Serve beef tips topped with gravy.
Notes
Gravy 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.
Gravy too thick? Add more drippings or liquid until you reach your desired consistency.
Storage: Store in an airtight container in the fridge up to 4 days.
Freeze: Because this is not a cream-based gravy, you can absolutely freeze it for up to 3 months without it separating. Freeze in individual portions and only thaw what you need!
Nutrition
Calories: 157kcal, Carbohydrates: 3g, Protein: 12g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 642mg, Potassium: 248mg, Fiber: 0.2g, Sugar: 0.2g, Vitamin A: 139IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
