This slow cooker beef tips and gravy is a comforting, family-friendly meal. Tender chunks of beef simmer slowly with mushrooms and pearl onions in a deep, savory gravy. This easy slow cooker recipe requires minimal hands-on time and yields a rich, satisfying dinner that pairs beautifully with mashed potatoes, egg noodles, rice, or crusty bread.
Make a batch to enjoy for several days—this dish refrigerates and freezes well, making it perfect for meal prep or a cozy weeknight dinner.
Why You’ll Love This Recipe
- Simple and low-effort: the slow cooker does most of the work, so hands-on time is short.
- Budget-friendly: most ingredients are pantry staples or easy to find at any grocery store.
- Great for leftovers: this recipe keeps well in the fridge or freezer and reheats nicely for lunches or dinners later in the week.
Ingredients You’ll Need
Below is a quick overview of the main ingredients and useful substitutions to help you customize the dish:
Sirloin tips: Use sirloin tips or beef stew meat cut into 1-inch pieces. Pre-cut sirloin is often available at grocery stores, or buy a steak and cube it yourself if preferred.
Frozen pearl onions: A 12- or 14-ounce bag works well and saves prep time.
Tomato paste: Adds depth and richness to the gravy. Tubed tomato paste keeps well in the fridge and is convenient for smaller amounts.
Worcestershire sauce: Contributes umami and a savory balance. Soy sauce can be used in a pinch.
Seasonings: A simple blend of garlic powder, onion powder, dried oregano, kosher salt, and black pepper provides a balanced flavor. Italian seasoning is an easy swap for oregano if desired.
Mushrooms: White button or cremini mushrooms both work; use what’s available or on sale.
Beef broth: Low-sodium beef broth is recommended so you can control the salt level, but regular broth will also work.
Cornstarch: Make a slurry to thicken the gravy by combining equal parts cornstarch and cold water.
How To Make Crockpot Beef Tips and Gravy
- Add the beef, frozen pearl onions, tomato paste, Worcestershire sauce, garlic powder, onion powder, dried oregano, salt, and pepper to the slow cooker. Stir to coat the beef and onions evenly with the tomato paste and seasonings.
- Add the mushrooms and pour in the beef broth. Stir to combine everything.
- Cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender.
- About 30 minutes before serving, whisk the cornstarch with 3 tablespoons of cold water until smooth. Stir the slurry into the slow cooker, then continue cooking for the last 30 minutes or until the gravy reaches your preferred thickness.
- Finish with chopped fresh parsley and serve the beef tips and gravy over mashed potatoes, noodles, rice, or crusty bread.
Tips and Notes
- Searing the beef briefly in a hot skillet before adding it to the slow cooker adds extra flavor. Deglaze the skillet with a splash of broth and pour those browned bits into the crockpot.
- If you prefer a thicker gravy, remove the lid and finish cooking for the last 30 minutes to allow some liquid to evaporate.
- Fresh garlic is a welcome addition—stir in minced garlic or smashed cloves at the start of cooking for a more aromatic sauce.
- Serve with creamy mashed potatoes, egg noodles, rice, or crusty bread. A green salad on the side lightens the meal.
- Storage: Cool leftovers, then store in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave. Freeze portions in a freezer-safe container for up to 3 months; thaw before reheating.
Recipe
Slow Cooker Beef Tips and Gravy Recipe
Equipment
- Slow cooker (crockpot)
Ingredients
- 2 pounds sirloin tips, or beef stew meat, cut into 1-inch pieces
- 1 bag frozen pearl onions (12-oz or 14-oz)
- 1/4 cup tomato paste
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces mushrooms, quartered
- 2 cups beef broth (low-sodium recommended)
- 3 to 4 tablespoons cornstarch (for thickening)
Instructions
- Add the beef, frozen pearl onions, tomato paste, Worcestershire sauce, garlic powder, onion powder, dried oregano, salt, and pepper to the slow cooker. Mix until everything is evenly coated.
- Add the mushrooms and pour in the beef broth. Stir to combine.
- Cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender.
- About 30 minutes before serving, whisk the cornstarch with 3 tablespoons of cold water until smooth. Stir it into the slow cooker and finish cooking until the gravy thickens to your liking.
- Garnish with chopped fresh parsley and serve over mashed potatoes or your preferred side.
Nutrition
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Carbohydrates: 18 g
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Protein: 44 g
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Fat: 6 g
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