Tender Crockpot Beef Tips (with Easy Gravy!)
Melt-in-your-mouth beef in a rich, silky gravy. I brown the meat, toast the tomato paste, then let the slow cooker handle the rest. It’s cozy, simple, and great over potatoes, noodles, or rice.
Servings: 6
Ingredients
To Sear Beef
- 3 lb beef tips (or "stew beef", or beef chuck cut in 1½-inch cubes)
- 1 tbsp cornstarch
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
To Sauté and Deglaze
- 1½ cups chopped onion
- 8 oz chopped brown or cremini mushrooms optional
- 4 tsp minced garlic
- 2 tbsp tomato paste
For the Slow Cooker Liquid
- 3½ cups beef broth
- 1 tbsp minced fresh thyme or 1 tsp dried
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- ½ to 1 tsp kosher salt to taste
To Thicken Gravy
- 2 tbsp cold water
- 1 tbsp cornstarch
Garnish (optional)
- 1 tbsp minced fresh parsley
Instructions
To Sear Beef
- Pat beef dry. Toss with cornstarch, salt, and pepper. Heat oil in a large skillet over medium-high. Brown beef in batches without crowding. Transfer browned beef to the slow cooker.
To Sauté and Deglaze
- Add onion and mushrooms (if using) to the skillet. Cook, stirring often, until softened and golden, 4 to 5 minutes. Stir in garlic and tomato paste and cook for about 2 minutes, until darker and fragrant. Pour in a splash of the broth to deglaze, scraping up all browned bits. Transfer everything to the slow cooker.
To Cook in the Slow Cooker
- Add the remaining broth, thyme, bay leaf, Worcestershire, soy sauce, Dijon, and salt to taste. Stir to combine. Cover and cook on Low for 8 hours or on High for 5 hours, until the beef is fork-tender.
To Thicken Gravy
- Whisk cold water with cornstarch until smooth. Stir into the slow cooker and cook for 10 to 15 minutes, until the gravy is silky and lightly thickened. Discard bay leaf.
To Serve
- Taste and adjust seasoning. Sprinkle with parsley. Serve over mashed potatoes, buttered egg noodles, or rice.
Video
Notes
Searing matters: Brown in batches without crowding. A deep golden crust builds flavor in the gravy.
Tomato paste tip: Toasting tomato paste (and bouillon, if using) in oil drives browning that boosts meaty depth.
Deglaze the pan: A splash of broth lifts the fond from the skillet. Don’t skip it; those browned bits are pure flavor.
Gravy thickness: For a thicker sauce, add another slurry of 1 tsp cornstarch whisked with 2 tsp cold water and cook a few minutes more.
Make-ahead: Cook, cool, and refrigerate up to 4 days. The gravy sets in the fridge and loosens when reheated.
Freezer-friendly: Chill completely, pack airtight, and freeze up to 3 months. Thaw overnight in the fridge.
Slow cooker size: A 5- to 6-quart slow cooker is ideal for this volume.
Nutrition
Calories: 508kcal | Carbohydrates: 11g | Protein: 47g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 2154mg | Potassium: 1162mg | Fiber: 1g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 6mg | Calcium: 77mg | Iron: 6mg