Slow Cooker Beef Tips and Gravy
Servings: 6 servings
Ingredients
- 2 cups low-sodium beef broth
- 1 (10.5-ounce) can condensed cream of mushroom soup
- 1 (1-ounce) packet onion soup and dip mix
- 1 (0.87-ounce) packet brown gravy mix
- 2½ pounds beef stew meat or boneless chuck roast cut into 1 ½-inch pieces
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- 2 tablespoons cornstarch plus 2 tablespoons cold water
Instructions
- Add the beef broth, cream of mushroom soup, onion soup mix, and brown gravy mix to a 4- to 6-quart slow cooker. Whisk until combined.
- Season the beef with the black pepper and salt, then add it to the slow cooker. Spread it into an even layer.
- Cover and cook on LOW for 7 to 8 hours, or until the beef is fork-tender.
- In a small bowl, whisk together the cold water and cornstarch until smooth. Stir the cornstarch mixture into the slow cooker. Cover and cook on HIGH for 10 minutes, or until the gravy has thickened. Taste and adjust the seasoning as needed.
- Serve the beef tips and gravy over mashed potatoes or egg noodles.
Notes
Beef tips: Beef tips generally refer to beef cut into small pieces for cooking. Grocery stores may sell packages labeled “beef stew meat,” which is the easiest option for this recipe. You can also buy a boneless chuck roast and cut it into roughly 1 ½-inch pieces yourself. Chuck works especially well in the slow cooker because the long cooking time gives it time to become fork-tender.
Storage: Store leftover beef tips and gravy in an airtight container in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or warm them gently on the stovetop until they reach 165°F (74°C), adding a splash of beef broth if the gravy becomes too thick.
Freezer: Beef tips and gravy can be frozen in a freezer-safe container for 3 to 4 months. Thaw overnight in the refrigerator, then reheat gently and stir well since the gravy may separate slightly after freezing.
