Slow Cooker Beef Tips with Gravy

What You Can Expect From This Recipe

Slow cooker beef and gravy is one of those recipes that will keep you feeling warm and cozy even when the snow is falling. And here in Colorado, we know a thing or two about cold snowy Winter nights.

And it offers a delicious and convenient way to enjoy a hearty meal with minimal effort.

This recipe for Slow Cooker Beef Tips with Gravy is one of my go-to comfort food recipes. It’s easy enough for a weeknight dinner and special enough for Sunday dinner. This recipe is at the top of our slow cooker list along with my Beef Stew with Mushrooms.

This is one of those meals that takes advantage of the crockpot’s ability to cook an inexpensive cut of meat into a state of sheer tenderness. And it uses that long cooking time to build layers of unforgettable flavor.

With tender beef cooked to perfection in a rich and savory gravy, this aromas that fill your house while it cooks is pure comfort.

So, grab your ingredients, set your slow cooker, and get ready to enjoy in a satisfying meal that will have everyone asking for more.

This recipe comes from my neighbor Lilly who makes this for her father for his birthday every year.

Let’s take a look.

Ingredients You’ll Need

See full list of ingredients and precise measurements in the recipe card below.

• Two Cans Beef Consomme Soup: You can also use can of beef broth, but the flavor won’t be as quite as rich.
• Red Wine: Use a dry full bodied red wine such as Caberbet Sauvignon or Merlot. Woodbridge makes small bottles that are sold in a pack of four. I always keep those on hand for cooking wine.
• Mushrooms: I like to use baby bellas for their rustic dark color. Regular white button mushrooms will also work fine.
• Oil: We use oil to sear the meat to add a layer of Maillard Reaction for flavor. Choose a neutral oil such as vegetable or canola oil. Olive oil has flavor and a lower smoking point, which won’t sear the meat as quickly or efficiently.
• Seasonings: Garlic Powder, Onion Powder and Fresh Ground Black Pepper. What? No Salt? The Beef Consomme Soup and Soy Sauce provide plenty of salty flavors.
• Top Round Steak: Cut into cubes.
• Note: Adding a bay leaf to the crockpot at the beginning of cook time certainly won’t hurt. Just remember to remove it before serving.

Step By Step Instructions, It’s Easy!

1. Step 1: Heat oil in a large heavy skillet over medium high heat and brown beef chunks on two sides. Do this in batches, as overcrowding the pan will result in poor searing. Remove beef chunks to a plate once they’re seared.
2. Step 2: Use a damp paper towel to clean mushrooms. Cut them in quarters and sear in the same pan, until starting to brown, stirring frequently.

3. Step 3: Add all ingredients other than the flour and butter to the crock pot. Cook on low for six hours. Two hours before cooking time is complete, melt the butter in a small fry pan or sauce pan. Add the flour and stir until the flour starts to turn to a caramel color. Add to the crockpot and continue cooking for two hours. This will make the gravy.

How To Serve It

For that stick-to-your-ribs goodness, serve Beef Tips and Gravy over mashed potatoes or egg noodles. Don’t forget a bright colored vegetable, like steamed broccoli or roasted carrots to complete the meal.

Leftovers

This is one of those recipes that is bound to taste better the next day.

• Keep refrigerated for up to five days in an airtight container.
• Reheat in a saucepan stovetop, or in the microwave.

I like freezing beef tips and gravy in a zip-lock style freezer bag. Just squeeze the air out and lay flat in the freezer to maximize storage space. It will keep in the freezer for up to three months.