Come home to the delicious aroma of a comfort food classic waiting for you in the slow cooker: This Crockpot Beef Tips and Gravy is the perfect easy weeknight dinner!
1 ½poundsbeef tipsan inexpensive cut like beef stewng meat or chuck roast is perfect
salt & pepper
For the gravy
1yellow onionchoopped
2clovesgarlicsliced
1poundmushroomssliced
½teaspoonground paprika
½teaspoondried parsley
¼teaspoondried thyme
⅓cupred wineOR beef stock
3cupsbeef broth
2tablespoonsWorcestershire sauce
1-2teaspoonssalt or lessdepending on what kind of broth you’re using
Black pepper to taste
To thicken
1tablespooncornstarch + cool wateror up to 4 tablespoons plus cool water, as needed
Instructions
1: Brown beef: Add oil to large skillet over medium-high heat, then add beef (work in 2 batches if necessary; do not overcrow the pan). Season beef with salt and pepper and sprinlkle with flour; then cook until browned on all sides. Remove to a 5-6 quart slow cooker.
2. Cook mushrooms: Add onion, garlic and mushrooms to the hot skillet over medium heat. Cook until softened, about 4-5 minutes. Season with gorund paprika, parsley and thyme; then add wine (or extra broth), beef broth and Worcestershire sauce, scraping any browned bits off the bottom of the pan. Bring to a boil, then take off the heat and season with salt and pepper to taste.
3. Slow Cook: Carefully transfer mushroom and beef broth mix to meat in the slow cooker. Stir well, then cover with a lid and cook on LOW for 8 hours or on HIGH for 4 hours.
4. Thicken: Once cooking time is up, open the slow cooker and stir. Stir in a cornstarch slurry, then cook with the lid OPEN for 5-10 minutes or untul thickened. Serve immediately.
Video
Notes
Ingredient notes
Best beef cut: Beef stew meat is budget friendly and will be fork-tender from the slow and low cooking. If you want to use a different cut, I recommend using a chuck roast you cut into pieces yourself.
Mushrooms: You can skip the mushrooms if you don’t like them; the gravy will have less flavor but will still be delicious.
Gravy Seasoning: You can use a packet of gravy mix in place of the herbs and spices called for in the recipe – you will need less cornstarch to thicken the gravy in the end.
Broth: Use chicken broth in place of the beef stock if you don’t have any on hand; the gravy will be a bit less rich and a little lighter in color but it still turns out really well.
Note: Why add flour to the beef? The flour helps the beef to brown nicely, and it will also help thicken the gravy as the beef cooks. If you prefer not to use it, you can skip the flour. For a thick gravy, you’ll need to add more cornstarch in the end.
Cooking tips
What if my gravy doesn’t thicken? Make sure you only use a couple of tablespoons of cool water to stir up your cornstarch slurry. Do not add the cornstarch dry to the gravy, or it will only clump up without thickening your juices. If your gravy hasn’t thickened after 5-10 minutes, add more cornstarch slurry.Don't skip browning the meat! Browning the beef before slow cooking it adds so much extra flavor. It also helps give the beef chunks and nice color and caramelizes the meat. It’s absolutely worth the extra time and skillet to wash!