Crockpot Beef Tips

This crockpot beef tips and gravy recipe combines slow-cooked tender beef with golden mushrooms and tender onions in a mouthwatering beef gravy. Serve this comfort food with your favorite egg noodles or mashed potato recipe.

You will love this tasty recipe so much that you will repeat it all year long. There are a few easy steps in this recipe to enhance the dish’s overall flavor. Serve with homemade mashed potatoes, smashed potatoes, or funeral potatoes.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Beef: I use stew meat, but you can use sirloin or chuck roast, which are usually the cuts of beef for stew meat.
• Garlic: My latest obsession is Kinder’s woodfired garlic. It makes savory dishes that much tastier.
• Beef broth: preferably low-sodium
• Canned French onion soup: I use Campbell’s condensed French onion soup. Do not dilute it.
• Mushrooms: I love the earthy, rich flavor of cremini mushrooms, but you can substitute white button mushrooms.

How to Make Crockpot Beef Tips and Gravy

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Combine the flour, salt, black pepper, and garlic powder in a bowl. Dredge the beef pieces through the flour mixture. Sear it in hot oil over medium heat. Work in small batches so as not to overcrowd the pan. Add the seared beef, beef broth, French onion soup, Worcestershire sauce, and bay leaves to the crockpot. Cover and cook over high heat. Do not wash the pot.

Heat a little more oil in the pot over medium heat. Add the onions and cook for a few minutes. Then add the mushrooms and cook until the onions are soft and the mushrooms are browned. Reduce the heat to low and add the garlic and Italian seasoning. Cook for a minute while stirring. Scrape the bottom of the pot to remove most of the brown bits (that is where the flavor is). If needed, use a bit of beef broth to loosen the bits and deglaze the pan. Add the vegetables to the crock pot. Cover and cook on high for 2-3 hours or on low for 4-5 hours. Mix the cornstarch with a little beef broth and stir it into the crockpot. Cover and cook on high for 30 minutes or until the gravy thickens.

Preparation Tips

• Take the time to remove the brown bits from the pan. Fond is a French word for the brown caramelized bits that stick to the bottom of a pan after searing meat and vegetables. These brown bits are flavor-packed; they take this gravy to the next level.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at reduced power in the microwave. If serving over mashed potatoes, heat them at reduced power for about a minute. Then pile on the beef tips and gravy over the mashed potatoes, and heat for 1-2 minutes at reduced power.
• Crockpots vary in cooking time. Cook until the meat is tender and the gravy thickens.

Serving Suggestions

• Bread and rolls: cheddar bay biscuits, beer bread, or homemade yeast rolls.
• Pasta: Amish egg noodles, garlic pasta, or angel hair pasta with Parmesan.
• Potatoes: roasted red potatoes, twice-baked potato casserole, or garlic mashed potatoes.

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