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Slow Cooker Beef Tips with Gravy Over Mashed Potatoes

Slow Cooker Beef Tips with Gravy

This Slow Cooker Beef Tips with Gravy is the ultimate comfort food—tender, fall-apart beef simmered for hours in a rich, savory gravy that’s absolutely irresistible. With just 15 minutes of prep in the morning, you’ll come home to the incredible aroma of a fully cooked dinner that’s ready to serve. The beef sirloin tips become incredibly tender as they slow-cook, while the gravy develops deep, complex flavor from a combination of beef broth, cream of mushroom soup, onion soup mix, and aromatic herbs. Perfect served over creamy mashed potatoes, egg noodles, or rice, this set-it-and-forget-it meal is ideal for busy weeknights, cold winter days, or anytime you’re craving hearty comfort food. The best part? Leftovers taste even better the next day and freeze beautifully for future meals.

 

  • Total Time: 6 hours 15 minutes
  • Yield: : 6-8 servings

Ingredients

For the Beef Tips:

  • 2½ to 3 pounds beef sirloin tips or stew meat
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup all-purpose flour (for dredging)

For the Gravy:

  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1 packet (1 ounce) dry onion soup mix
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, optional)

For Serving:

  • Fresh parsley, chopped (for garnish)
  • Mashed potatoes, egg noodles, or rice

Instructions

  1. Prep the beef: Pat the beef tips dry with paper towels. This helps them brown properly. Season generously with salt and pepper. Place the flour in a shallow dish and dredge the beef pieces, shaking off any excess.
  2. Brown the beef (optional but highly recommended): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, add the beef in a single layer and brown on all sides, about 2-3 minutes per batch. Transfer the browned beef to the slow cooker. This step adds incredible depth of flavor and is worth the extra few minutes.
  3. Sauté the onions: In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant. Transfer the onions and garlic to the slow cooker.
  4. Deglaze the pan: Pour about ½ cup of the beef broth into the hot skillet and scrape up any browned bits from the bottom. This liquid gold is full of flavor. Pour it into the slow cooker.
  5. Add remaining ingredients: To the slow cooker, add the remaining beef broth, cream of mushroom soup, dry onion soup mix, Worcestershire sauce, dried thyme, and bay leaf. Stir everything together until well combined.
  6. Slow cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender and the gravy is rich and flavorful.
  7. Thicken the gravy (optional): If you prefer a thicker gravy, remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir it into the slow cooker and cook on HIGH for an additional 15-20 minutes, until the gravy has thickened.
  8. Rest and garnish: Let the beef tips rest for 10 minutes before serving. This allows the flavors to meld. Remove the bay leaf and discard. Garnish with fresh parsley.
  9. Serve: Serve the beef tips and gravy over mashed potatoes, egg noodles, or rice. Spoon plenty of that rich gravy over the top.

Notes

  • Browning is Worth It: While you can skip the browning step, it adds incredible depth of flavor that you just can’t get otherwise. It’s worth the extra 10 minutes!
  • Choose the Right Cut: Sirloin tips are ideal—they become incredibly tender while maintaining their shape. Chuck roast (cut into cubes) is also excellent. Avoid lean cuts like tenderloin, which can dry out.
  • Low and Slow: For the most tender beef, cook on LOW for 6-8 hours. The longer, slower cooking time allows the connective tissue to break down completely.
  • Don’t Peek: Every time you lift the slow cooker lid, you add 15-20 minutes of cooking time. Resist the urge to peek!
  • Thickening the Gravy: The cornstarch slurry at the end creates a thicker, more traditional gravy. If you prefer a thinner consistency, simply skip this step.
  • Make it Gluten-Free: Use a gluten-free flour blend for dredging, ensure your cream of mushroom soup is gluten-free, and use a gluten-free onion soup mix or make your own seasoning blend.
  • Add Vegetables: Sliced mushrooms, carrots, or celery are delicious additions. Add them at the beginning so they become tender along with the beef.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better.
  • Freezing: This dish freezes beautifully for up to 3 months. Cool completely, then portion into freezer-safe containers. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add a splash of beef broth if the gravy has thickened too much.

Find it online: https://juicymeatrecipes.com/slow-cooker-beef-tips-with-gravy/