Crockpot Beef Tips and Gravy Recipe

Crockpot Beef Tips and Gravy

This classic comfort food dish combines tender beef cubes in a rich, savory gravy that practically melts in your mouth. Perfect for busy weeknights, this crockpot recipe does most of the work for you while filling your home with an irresistible aroma. Serve it over mashed potatoes, egg noodles, or rice for a complete, satisfying meal that the whole family will love.

Ingredients

• 2 pounds beef sirloin tips, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 8 ounces mushrooms, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine or additional beef broth
• 2 tablespoons tomato paste
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons cornstarch mixed with 3 tablespoons water

Instructions

1. In a bowl, combine flour, salt, pepper, and garlic powder. Coat beef cubes in the mixture.
2. Heat oil in a skillet over medium-high heat. Brown the beef on all sides in batches, about 2 minutes per side. Transfer to the crockpot.
3. Add onion, mushrooms, and garlic to the crockpot.
4. Pour in beef broth, wine, tomato paste, Worcestershire sauce, thyme, and bay leaves. Stir well.
5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until beef is very tender.
6. Remove bay leaves. Stir in the cornstarch slurry and cook on high for 15 to 20 minutes until gravy thickens.
7. Serve over mashed potatoes, egg noodles, or rice.

Practical Tips

Browning matters: Don’t skip the browning step even though it adds extra time. This creates a flavorful crust that deepens the overall taste of your gravy and makes the dish truly special.

Wine choice: Use a red wine you would actually drink, as the flavor becomes concentrated during cooking. If you prefer to skip alcohol entirely, simply use additional beef broth instead.

Thickening control: If you prefer a thinner gravy, use less cornstarch slurry. For a thicker consistency, add the mixture gradually and check the thickness before adding more.

Storage

Store leftover beef tips and gravy in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if the gravy has thickened too much during storage.

Questions and Answers

Can I prepare this recipe without a crockpot? Yes, after browning the beef and sautéing the vegetables, transfer everything to a Dutch oven and simmer covered in a 325°F oven for about 2 to 3 hours until the beef is tender.

What if I don’t have mushrooms? Mushrooms add wonderful umami flavor, but you can omit them or substitute with diced carrots, celery, or potatoes for different vegetable options.

Is it necessary to use red wine? Red wine adds depth and richness, but it’s completely optional. Beef broth works perfectly well as a substitute if you prefer an alcohol-free version.