Slow Cooker

Slow Cooker Beef Tips and Gravy

farhanmohla October 1, 2026

There are some dinners that just feel like home, and slow cooker beef tips and gravy is definitely one of them.

This is the kind of recipe I usually make when I want something hearty and comforting without spending the whole afternoon standing over the stove. I can get everything into the slow cooker, let it do its thing, and a few hours later the kitchen smells absolutely incredible.

Honestly, the gravy is my favorite part. The beef becomes wonderfully tender as it cooks slowly with onions, mushrooms, garlic, and savory seasonings. Everything comes together into a rich, spoonable sauce that’s practically begging for a pile of creamy mashed potatoes.

I’ve made this for ordinary weeknight dinners, Sunday suppers, and when we’ve had family visiting. It’s one of those recipes where everyone seems to find a little extra room on their plate for “just a bit more gravy.”

And don’t be surprised if you find yourself reaching for some crusty dinner rolls to soak up every last drop.

Ingredients

For the Beef Tips

2½ pounds beef stew meat or sirloin tips, cut into bite-size pieces
1 tablespoon olive oil
1 medium yellow onion, diced
8 ounces mushrooms, sliced
3 cloves garlic, minced
2 cups beef broth
1 packet onion soup mix
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried thyme
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon salt, or to taste
2 tablespoons tomato paste
1 tablespoon cornstarch
2 tablespoons cold water
2 tablespoons chopped fresh parsley, for garnish

Optional

½ cup dry red wine, for extra richness
1 tablespoon butter
½ teaspoon garlic powder

How to Make Slow Cooker Beef Tips and Gravy

1. Prepare the beef

Pat the beef pieces dry with paper towels. This little step helps them brown much better if you decide to sear them first.

Season the beef lightly with salt, pepper, and paprika.

I usually don’t go too heavy on the salt at this point because the beef broth, onion soup mix, and soy sauce already bring quite a bit of seasoning.

2. Brown the beef

Heat the olive oil in a large skillet over medium-high heat.

Add the beef in batches, making sure not to crowd the pan. Brown the pieces for about 2–3 minutes per side.

You’re not trying to cook the beef through here. We’re just looking for that lovely browned exterior.

Honestly, this extra step takes a few minutes, but I think it adds a deeper flavor to the finished gravy.

Transfer the browned beef to your slow cooker.

Shortcut: If you’re in a hurry, you can skip the browning and put the seasoned beef directly into the slow cooker. The recipe will still work.

3. Sauté the onions and mushrooms

Using the same skillet, add the diced onion and sliced mushrooms.

Cook for about 4–5 minutes, stirring occasionally, until the onions begin to soften and the mushrooms release some of their moisture.

Add the minced garlic and cook for another 30 seconds.

Scrape up any browned bits from the bottom of the pan. Those little bits are packed with flavor.

Transfer the vegetables to the slow cooker.

4. Make the cooking liquid

In a bowl or large measuring cup, whisk together:

Beef broth
Onion soup mix
Worcestershire sauce
Soy sauce
Tomato paste
Thyme
Black pepper

If you’re using red wine, stir it in here too.

Pour the mixture over the beef, onions, and mushrooms.

Give everything a gentle stir so the beef is coated in the flavorful liquid.

5. Slow cook until tender

Cover the slow cooker and cook on:

LOW: 6–8 hours
HIGH: 3–4 hours

I usually prefer the LOW setting when I have the time. The beef becomes incredibly tender, and the flavors have plenty of time to develop.

The exact cooking time can vary depending on the size and cut of beef, so start checking toward the lower end of the cooking range.

6. Thicken the gravy

When the beef is tender, make a simple cornstarch slurry.

Mix 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth.

Stir it into the liquid in the slow cooker.

Cover and cook on HIGH for another 10–15 minutes, or until the gravy thickens.

If you want an especially rich gravy, stir in a tablespoon of butter at the end.

Taste and adjust the seasoning if needed.

7. Garnish and serve

Spoon the beef tips and plenty of gravy onto a serving dish.

Sprinkle with fresh chopped parsley.

And that’s it.

You’ve got tender beef, savory mushrooms, sweet onions, and a rich gravy that deserves to be served with something capable of soaking it all up.

My Best Tips for Slow Cooker Beef Tips

Don’t overcrowd the skillet

If you’re browning the beef, work in batches. Crowding the pan causes the beef to steam instead of brown.

Use low heat when you have the time

I usually choose LOW because I love the texture it gives the beef. It takes longer, but the result is wonderfully tender.

Don’t add the cornstarch at the beginning

Cornstarch is best added toward the end. If you add it at the start, the gravy may not thicken properly during the long cooking time.

Taste before adding more salt

The combination of broth, soy sauce, and onion soup mix can already be fairly salty. Always taste the finished gravy before adding additional salt.

Cut the beef into similar-sized pieces

Keeping the pieces roughly the same size helps them cook more evenly.

Don’t skip the mushrooms

If you’re a mushroom fan, definitely keep them in. They soak up the gravy and add a wonderful savory flavor.

If you’re not a mushroom person, you can leave them out and add extra onions instead.

What Cut of Beef Is Best?

You have a few good options.

Beef stew meat is convenient and works very well because it’s made for long, slow cooking.

Chuck roast is another favorite of mine. Cut a boneless chuck roast into chunks and use it just as you would stew meat. The marbling gives the finished dish lots of flavor.

Sirloin tips can also be used, although they’re generally leaner.

For the most tender, traditional slow-cooker result, I usually reach for chuck or good-quality stew meat.

Serving Suggestions

This is one of those dinners where the side dishes are almost as important as the main course.

Mashed Potatoes

My first choice. The creamy potatoes and rich beef gravy are just a perfect match.

Egg Noodles

Serve the beef and gravy over warm buttered egg noodles for an easy, hearty dinner.

Rice

White rice, brown rice, or even mashed cauliflower works beautifully.

Dinner Rolls

Don’t underestimate a warm dinner roll. You’ll want something to mop up every bit of that gravy.

Roasted Vegetables

Try roasted carrots, green beans, broccoli, or Brussels sprouts for a simple vegetable side.

How to Store Leftovers

Let the beef cool before transferring it to an airtight container.

Store leftovers in the refrigerator for 3–4 days.

The gravy may thicken considerably when chilled. That’s completely normal. When reheating, add a splash of beef broth or water and warm gently until everything is hot.

You can also freeze the cooked beef and gravy in a freezer-safe container for about 2–3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Approximate Nutrition Information

Per serving, based on approximately 6 servings and without mashed potatoes or other sides. Actual nutrition will vary depending on the beef, broth, and amount of gravy consumed.

Calories: 390
Protein: 42 g
Fat: 20 g
Carbohydrates: 12 g
Fiber: 1–2 g
Sugar: 4 g
Sodium: 900–1,100 mg

Frequently Asked Questions

Can I make beef tips without browning the meat?

Yes. You can put the seasoned beef directly into the slow cooker. Browning isn’t required for food safety or tenderness, but I usually do it because it gives the beef and gravy a deeper, richer flavor.

Why are my beef tips tough?

If the beef is still tough, it may simply need more cooking time. Cuts such as chuck and stew meat contain connective tissue that needs time to break down. Continue cooking until the beef is fork-tender.

Can I use frozen beef?

For the safest and most predictable results, thaw the beef in the refrigerator before adding it to the slow cooker. This also makes it easier to brown the meat first.

Can I make this recipe without mushrooms?

Absolutely. Leave them out or replace them with additional sliced onions. You’ll still have plenty of rich, savory gravy.

Can I make the gravy thicker?

Yes. Mix another tablespoon of cornstarch with an equal amount of cold water and stir it into the hot gravy. Give it several minutes to thicken before adding more, since the gravy will continue to change as it heats.

Final Thoughts

If you’re looking for an easy slow cooker beef tips and gravy recipe, this is exactly the sort of meal I keep coming back to.

It’s cozy, filling, and wonderfully unfussy. I usually serve it over mashed potatoes with a green vegetable on the side, and honestly, that’s all I need for a satisfying dinner.

The slow cooker does most of the work, the beef turns tender and flavorful, and that rich mushroom gravy ties everything together.