This Crockpot Beef Tips and Gravy recipe is a delicious meal that is made with simple, real ingredients and classic slow-cooker convenience. This is a great way to enjoy tender beef made with just a couple of minutes of prep time.
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A Quick Look at the Recipe
✅ Recipe Name: Crockpot Beef Tips and Gravy
🕒 Ready In: 7-8 hours on low (or 4-5 hours on high)
👪 Serves: 8
🍽 Calories: ~200 calories per serving (estimated)
🥣 Main Ingredients: Stew beef, mushrooms, onion, garlic, beef broth
📖 Dietary Info: Naturally gluten-free; made with simple, real ingredients
👌 Difficulty: Very easy - dump, simmer, thicken, serve
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Tender stew beef simmers all day with fresh mushrooms, onions, garlic, and a clean, from-scratch broth mixture, no browning the meat first, no canned soups, and no wine. A quick cornstarch slurry added at the end creates a rich, silky gravy that tastes like it cooked for hours (because it did), all with minimum prep and maximum flavor.
If you love comforting slow-cooker meals made without processed ingredients, try our Crockpot Chicken Pot Pie Soup, creamy Crockpot White Chicken Chili, or hearty Crockpot Potato Soup next. They all follow the same simple, wholesome approach that makes this beef tips recipe perfect for busy weeknights or Sunday dinners.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Crockpot Beef Tips and Gravy:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Crockpot Beef Tips and Gravy:
- Recipe Notes & Tips:
- How to Store:
- Crockpot Beef Tips and Gravy FAQs:
- More Beef Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Crockpot Beef Tips and Gravy
Why You'll Love this Crockpot Beef Tips and Gravy:
Hands-off comfort food: Let the slow cooker do the work while you enjoy a rich, hearty meal at the end of the day.
Tender and flavorful: Stew beef becomes melt-in-your-mouth soft, simmered in a savory mushroom onion gravy.
Simple ingredients: Pantry staples and a few fresh basics come together for a cozy, satisfying dinner.
Versatile serving options: Pile it over mashed potatoes, rice, egg noodles, or cauliflower mash.
Key Ingredients:
- stew beef. Pre-cut chuck roast or round works best, ideal for long, slow cooking until tender.
- mushrooms. Add earthy depth to the savory gravy. White button or baby bella mushrooms both work well.
- beef broth. Use low-sodium if preferred and adjust seasoning to taste at the end.
- cornstarch. Thickens the gravy at the end. Mix it with cold water first to avoid clumping.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the stew beef: Chuck roast cut into chunks works perfectly and becomes even more tender. Sirloin also works if you want a leaner option that cooks a little faster.
- Change up the mushrooms: White mushrooms are classic, but baby bellas or sliced portobellos add deeper, earthier flavor. You can also double the mushrooms for a heartier, veggie-forward version.
- Adjust the thickness of the gravy: For a thicker gravy, use an extra tablespoon of cornstarch in the slurry. For a thinner gravy, add a splash of broth after thickening.
- Make it creamier: Stir in a splash of heavy cream or a tablespoon of butter at the end after the gravy thickens. This gives the sauce a silky, richer finish.
How to Make Crockpot Beef Tips and Gravy:
- Step 1: Add the stew beef to the crockpot and season with thyme, salt and pepper.
- Step 2: Mix in the mushrooms, onion and garlic.
- Step 3: Pour in the beef broth and Worcestershire sauce.
- Step 4: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is fork-tender.
- Step 5: In a small bowl, whisk the cornstarch with ¼ cup of cold water until smooth. Pour into the crockpot, stirring until well combined.
- Step 6: Cook on high for an additional 30 minutes or until gravy thickens. Serve hot over mashed potatoes, rice, or noodles.
Recipe Notes & Tips:
- Sear for extra flavor: For deeper flavor, brown the beef in a skillet before adding to the crockpot. This step is optional but adds a nice richness.
- Cut large pieces smaller: If your stew beef chunks are oversized, cut them into bite-sized pieces so they cook evenly and become more tender.
- Don't skip the cornstarch slurry: Mixing cornstarch with cold water before adding ensures a smooth, lump-free gravy.
- Use fresh thyme if available: Substitute 1 teaspoon dried thyme with 1 tablespoon fresh for more brightness.
- Adjust thickness: If your gravy is too thick after adding the slurry, stir in a splash of broth to loosen it. If it's too thin, cook uncovered for the last 15-20 minutes.
- Serving idea: Spoon over mashed potatoes, egg noodles, or rice, anything that soaks up the delicious gravy.
How to Store:
Refrigerator: Let cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
Freezer: Freeze in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating tip: Add a splash of broth or water when reheating to loosen the gravy if it thickens in the fridge.
Crockpot Beef Tips and Gravy FAQs:
Beef tips turn out tough when they haven't cooked long enough for the connective tissues to break down. Stew beef needs at least 7-8 hours on low (or 4-5 hours on high) to become fork-tender. If the beef is still chewy, simply continue cooking until it softens-the longer, slow heat is what makes stew beef tender.
The best way is to whisk ¼ cup cornstarch with cold water and stir it into the crockpot during the last 30 minutes of cooking. This gives the gravy time to simmer and thicken without clumping. If you want a thicker gravy, add an extra tablespoon of cornstarch to the slurry.
Yes, this recipe is made completely from scratch with broth, Worcestershire sauce, fresh mushrooms, onion, garlic, and a simple cornstarch slurry. You get a rich, flavorful gravy without using cream soups, gravy packets, or mix-ins.
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Crockpot Beef Tips and Gravy
Ingredients
- 2 pounds stew beef
- 8 ounces mushrooms, sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons worcestershire sauce
- 1 teaspoon thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup cornstarch
Instructions
- Add the stew beef to the crockpot and season with thyme, salt and pepper.
- Mix in the mushrooms, onion and garlic.
- Pour in the beef broth and Worcestershire sauce.
- Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is fork-tender.
- In a small bowl, whisk the cornstarch with ¼ cup of cold water until smooth. Pour into the crockpot, stirring until well combined.
- Cook on high for an additional 30 minutes or until gravy thickens. Serve hot over mashed potatoes, rice, or noodles.
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Nutrition
Notes
- Sear for extra flavor: For deeper flavor, brown the beef in a skillet before adding to the crockpot. This step is optional but adds a nice richness.
- Cut large pieces smaller: If your stew beef chunks are oversized, cut them into bite-sized pieces so they cook evenly and become more tender.
- Don't skip the cornstarch slurry: Mixing cornstarch with cold water before adding ensures a smooth, lump-free gravy.
- Use fresh thyme if available: Substitute 1 teaspoon dried thyme with 1 tablespoon fresh for more brightness.
- Adjust thickness: If your gravy is too thick after adding the slurry, stir in a splash of broth to loosen it. If it's too thin, cook uncovered for the last 15-20 minutes.
- Serving idea: Spoon over mashed potatoes, egg noodles, or rice, anything that soaks up the delicious gravy.
Naomi says
So good and easy
Kae says
I make this all the time, it's so good!
James says
Made this for Sunday dinner and it was delicious. I love no-fuss meals when football is on!