Crockpot Beef Tips and Gravy Recipe

This crockpot beef tips and gravy recipe combines slow-cooked tender beef with golden mushrooms and tender onions in an easy, mouthwatering beef gravy.

Course dinner, main meal beef

Cuisine American

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Prep Time 25

Cook Time 3

Total Time 3 25

Servings servings

Calories 426kcal

Author Beth Pierce

Ingredients

1½ lbs beef stew meat
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon woodfired garlic powder or regular garlic powder
3 tablespoons olive oil
2 cups low-sodium beef broth ½ cup reserved
1 (10.5-ounce) can condensed French onion soup
1 tablespoon Worcestershire sauce
2 bay leaves
1 small yellow onion, finely chopped
12 ounces cremini mushrooms, sliced
3 cloves garlic, minced
1 teaspoon Italian seasoning
3 tablespoons cornstarch

Instructions

Combine the flour, salt, black pepper, and garlic powder in a bowl. Dredge the beef pieces through the flour mixture, shaking off excess.
Heat 1½ tablespoons olive oil in a heavy pot or skillet over medium heat. Brown the beef on both sides. Work in batches so as not to overcrowd the pot. Add more oil when needed.
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 tablespoon of olive oil in the pot over medium heat. Add the onions and cook for 3-4 minutes. 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 1 minute while stirring.
Scrape the bottom of the pot to remove most of the brown bits. If needed, use 1-2 tablespoons 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 the remainder of the beef broth and stir it into the crockpot. Cover and cook on high for 30 minutes or until the gravy thickens.

Notes

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.

Nutrition