Beef Tips and Gravy {Stovetop + Slow Cooker}

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Beef Tips and Gravy made on the stovetop or in the slow cooker is the perfect slow-braised stew meat recipe with thick brown gravy. It’s delicious when you need something rich and savory to warm your soul.

Beef Stew Meat Recipe For the Crock Pot or Stove Top

This easy beef tips recipe uses seared stew meat, a condensed French Onion Soup mix, and a few other simple ingredients for maximum flavor. Then, the tips are slow-simmered or slow-cooked until perfectly tender in a rich brown gravy.

I like how the meat and gravy are combined in every bite, and they are perfect slathered over rice, noodles, or mashed potatoes. And because stew meat is often on sale at the meat counter, it feels really good to save money on a hearty meal that always fills up my family and friends.

We’ve got loads and loads of cozy beef recipes here on our site. Try Braised Chuck Roast, Hamburger Steak and Gravy, or Italian-Style Bottom Round Roast tonight!

Ingredients

• Stew meat: If no packaged stew meat is available, purchase a beef chuck roast that you trim and cube into 1 1/2-inch chunks yourself.
• White or yellow onion 
• Beef broth: You can used boxed/canned broth or make your own using Better Than Bouillon Beef Base.
• Condensed French Onion Soup: I prefer Campbell’s brand because it’s not overly salty.
• Avocado or olive oil
• Worcestershire sauce
• Soy sauce: I prefer low sodium soy sauce so things don’t get too salty too quick!
• Bay leaf
• Cornstarch
• Kosher salt and black pepper
• Fresh Italian parsley: for garnish optional

Cooking Instructions

For exact ingredient quantities and complete printable instructions, read my recipe card.

Before cooking, make sure the stew beef cubes are consistent in size so they cook in unison. If the size of the stew beef cubes varies significantly, cut the bigger ones to create a uniform size.

In a large mixing bowl, combine the kosher salt and pepper. Add the stew meat and toss well to season the beef. Let the meat rest for 30 minutes at room temperature to cook more evenly.

Heat 1 tablespoon of oil over medium-high heat in an enameled-lined Dutch oven or stainless steel pot. I like to use this 6-Quart Enameled Cast Iron Dutch Oven.

When the oil is hot and shimmering, add the seasoned beef, working in batches, and cook the meat until browned. Transfer each batch to a platter and reserve.

When browning the beef tips (the cubed beef) in hot oil, be sure not to overcrowd the Dutch oven. A pan that’s too crowded results in meat that “steams” instead of getting nicely browned as it sears. Steamed meat is a funky gray color and looks very unappetizing.

Leaving some space around each piece of meat is essential for allowing the heat to circulate well, causing the beef cubes to caramelize nicely, gaining extra flavor.

Reduce the heat to medium and add the remaining one tablespoon oil. Add the onion and cook until softened, 6-8 minutes. If using a slow cooker or oven, scroll down for the rest of the cooking instructions.

Return the beef to the Dutch oven, then add the broth, condensed onion soup, Worcestershire sauce, soy sauce, and bay leaf, deglazing the pan to bring up any browned bits attached to the bottom.

The browned bits that remain in the pan are known as “fond” and are very important for making a flavorful gravy. If using an oven, scroll down for the rest of the cooking instructions.

Bring to a boil and cover, reducing the heat to a simmer. Simmer gently for about 2 hours or until beef is very tender when pierced with a fork.

To thicken the gravy, whisk the cornstarch into the cold water to make a slurry. Add the slurry to the beef mixture a small amount at a time, whisking until the gravy thickens to the desired consistency. I like to use this Silicone-Coated Flat Whisk.

Discard the bay leaf. Season everything to taste with additional kosher salt and pepper, if needed. Serve over warm cooked egg noodles, garnished with chopped fresh Italian parsley, as desired.

Slow Cooker Variation

For beef tips and gravy in the crock pot, follow the recipe just as directed in Steps 1-5. Transfer everything to a 6-quart slow cooker.

Cover the slow cooker and cook on low heat for 4-6 hours or until the beef cubes are very tender when tested with a fork. Combine the cornstarch with the water, whisking it into the liquids in the slow cooker; cook on high 20-30 minutes longer or until you have a nicely thickened gravy.

Beef Tips in the Oven

For beef tips and gravy made in the oven, follow the recipe just as directed in Steps 1-6. Cover the Dutch oven with the lid and transfer to a preheated 300 degree F. oven.

Cook for 2 -2 1/2 hours or until the beef cubes are very tender when tested with a fork. Combine the cornstarch with the water, whisking it into the liquids in the Dutch oven. Continue to cook the beef tips in the oven, covered, for another 20-25 minutes or until the gravy is nicely thickened.

Make Beef Tips Ahead

The beef tips and gravy can be made up to 3 days ahead and stored in an airtight container in the fridge until you’re ready to reheat them over low heat.

Freezing Beef Tips

Leftover beef tips and gravy freeze well. Keep it in an air-tight container in the freezer for up to 6 months. Thaw the beef tips and gravy in the refrigerator and reheat in the microwave or a skillet on low heat until very warm throughout.

Other Beef Recipes

My hungry boys are always ready for a hearty beef dinner. Whether it’s a hearty Beef Stew Over Mashed Potatoes or Chuck Tender Roast with Gravy, I can never go wrong with beef!