Beef Tips and Gravy Slow Cooker
I certainly serve my share of salads and stir-frys, but sometimes nothing but a hearty beef dinner will do. In my mom’s day, that was a roast in the oven. But I prefer slow cooker beef tips. They cook in their own gravy. Not only is the meat more flavorful and tender, but there’s no separate step at the end—just serve the beef tips and gravy directly from the crock pot, so I can enjoy my family or guests right up to serving time. And then I can enjoy how much they love this dish.
The most expensive, most tender cuts of meat come from the tenderloin—the cut that also gives you filet mignon. Those cuts will cost you, and deserve quick, hot cooking rather than stewing, which will allow their natural tenderness to shine.
Beef Tips and Gravy Slow Cooker
Slow cooker beef tips and gravy are tender melt-in-your-mouth beef. Tender beef tips smothered in a smooth, herbed mushroom gravy with tasty mushrooms is a midweek luxury.
Course: Beef, Main Dish, Slow CookerCuisine: AmericanKeyword: beef tips and gravy slow cookerPrep Time: 10 minutesCook Time: 6 hoursTotal Time: 6 hours 10 minutesServings: 4 peopleCalories: 2162kcal
Ingredients
Beef
1 Tablespoon olive oil
2 pounds stew meat or chuck roast cut into 1 inch cubes
1 teaspoon salt
1/2 teaspoon pepper
½ teaspoon garlic granules
Gravy
3 tablespoons butter divided
1/2 cup all-purpose flour
3 cups beef broth
1/2 cup dry red wine or additional beef broth
1 Tablespoon worcestershire sauce
1 Tablespoon red wine vinegar
2 tsps tomato paste
1/2 tsp dried parsley
½ tsp dried oregano
1/4 tsp dried thyme
The Rest
1 yellow onion diced
1 Tablespoon minced garlic
12 ounces cremini mushrooms sliced
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Instructions
Chunk meat into 1 inch cubes, pat dry with paper towels, then season with salt, pepper, and garlic granules.
Heat 1 tablespoon olive oil in a large skillet over medium high heat, and add beef to skillet, browning it on all sides. Try not to stir too much so you can get a nice sear and a good crust.
Transfer beef to a 6-QT crock pot. Leave any juices in skillet for gravy.
Add 2 tablespoons butter, to the juices in skillet, and add in your onions, minced garlic and mushrooms. Quick saute for 3-5 minutes until mushrooms start to release their juices, then add mushrooms, garlic, and onions to slow cooker. Leave any juices in pan.
Return pan to medium high heat and add an additional 1 Tbs of butter to the pan juices (2 if you accidentally poured the juices into your slow cooker). Let butter melt.
Whisk flour into the butter, until a thick paste has formed. Then add the beef broth, dry red wine, worcestershire, red wine vinegar, tomato paste and herbs stirring it all together.
Bring to a boil then reduce heat and allow gravy to simmer until thickened to the consistency of thick gravy.
Pour gravy into slow cooker, and stir.
Place lid on slow cooker, and cook on high for 3-4 hours or on low for 5-7 hours, until beef is tender. Taste and season with additional salt and pepper as needed.
Serve over mashed potatoes, pasta or rice.