Instructions
- Pat the beef cubes dry with paper towels. Season generously with salt, black pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, sear the beef cubes on all sides until nicely browned. This step is crucial for developing deep flavor. Do not overcrowd the pan.
- Transfer the seared beef to a 6-quart (or larger) slow cooker. Add the sliced or diced onion over the beef.
- In a medium bowl, whisk together the condensed cream of mushroom soup, condensed cream of celery soup, beef broth, and Worcestershire sauce until well combined.
- Pour the soup mixture over the beef and onions in the slow cooker. If using, add the sliced fresh mushrooms and bay leaf.
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the beef is incredibly tender and easily shredded with a fork.
- Once the beef is cooked, remove the bay leaf if used. In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms.
- Stir the cornstarch slurry into the gravy in the slow cooker. Cook on HIGH for another 15-30 minutes, or until the gravy has thickened to your desired consistency, stirring occasionally.
- Taste the gravy and adjust seasonings if necessary.
- Serve hot over mashed potatoes, egg noodles, rice, or with crusty bread. Garnish with fresh parsley if desired.
Cooking Tips and Variations
Choosing the right cut of beef is paramount for tender beef tips. While chuck roast is our top recommendation for its marbling and ability to break down beautifully in the slow cooker, other good options include boneless short ribs, round steak, or even pre-cut stew meat. Just be sure to trim any large pieces of fat before cooking. The searing step, while optional, is highly recommended. Browning the beef creates a flavorful crust through the Maillard reaction, adding a layer of depth that simply can’t be achieved by skipping this step. Don’t overcrowd your pan; sear in batches to ensure the beef browns rather than steams.
For an even richer gravy, you can deglaze the skillet after searing the beef with a splash of red wine or a little extra beef broth, scraping up all those flavorful browned bits from the bottom of the pan. Add this liquid to your slow cooker along with the other ingredients. If you prefer a lighter gravy, you can use less of the condensed soups and more beef broth, adjusting the cornstarch slurry for thickening accordingly. For a thicker, more robust gravy, you can always add an extra tablespoon of cornstarch mixed with cold water towards the end of cooking.
Feel free to customize the flavors to your liking. A dash of smoked paprika can add a subtle smoky note, while a pinch of dried thyme or rosemary complements the beef beautifully. For a touch of heat, a tiny pinch of red pepper flakes can be stirred in. Don’t be afraid to add other vegetables to the slow cooker for a more complete meal; carrots, celery, or bell peppers are excellent additions. Simply add them along with the onions in step 3. If you want to elevate the umami, stir in a teaspoon of mushroom powder or a tablespoon of tomato paste with the liquids.
When it comes to gravy consistency, remember that slow cookers can vary. If your gravy isn’t thickening as much as you’d like after adding the slurry, give it a little more time on HIGH, or create another small cornstarch slurry and add it in gradually, stirring constantly, until you reach your desired thickness. Conversely, if your gravy becomes too thick, you can thin it out with a splash of hot beef broth or water until it reaches the perfect pourable consistency. Always taste and adjust seasonings at the very end; slow cooking can sometimes mellow flavors, so a final pinch of salt or pepper can make all the difference.
Storage and Reheating
Beef Tips and Gravy is an excellent make-ahead meal that often tastes even better the next day as the flavors have more time to meld. To store, allow the dish to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, Beef Tips and Gravy freezes beautifully. Divide the cooled dish into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It can be frozen for up to 3 months.
When reheating from the refrigerator, you can warm individual portions in the microwave until heated through, stirring occasionally. For larger batches, transfer the beef and gravy to a saucepan or Dutch oven and reheat gently over medium-low heat on the stovetop, stirring frequently, until simmering and hot. If the gravy has thickened too much during storage, you can thin it with a splash of beef broth or water while reheating.
To reheat from frozen, it’s best to thaw the dish in the refrigerator overnight. Once thawed, reheat using the stovetop or microwave methods described above. If you’re in a hurry, you can reheat directly from frozen in a saucepan over very low heat, stirring often and adding a little liquid to prevent sticking, though this will take longer and may result in slightly less tender beef if not done carefully. Always ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Frequently Asked Questions
Can I make this recipe without a slow cooker?
Yes, you can! After searing the beef and onions, transfer them to a large Dutch oven. Add the soup mixture and other liquid ingredients. Bring to a simmer on the stovetop, then cover tightly and transfer to a preheated oven at 325°F (160°C) for 2.5-3 hours, or until the beef is tender. You can also simmer it on the stovetop over low heat, stirring occasionally, for a similar duration. Thicken the gravy on the stovetop as directed in the recipe.
What is the best cut of beef for beef tips?
For the most tender and flavorful beef tips, boneless beef chuck roast is highly recommended. Its marbling breaks down beautifully during slow cooking, resulting in incredibly tender meat. Other good options include round steak (top round or bottom round), sirloin tips, or pre-cut stew meat (which is often chuck or round). Avoid very lean cuts as they can become dry during the long cooking process.
How can I make the gravy thicker or thinner?
To make the gravy thicker, you can add more cornstarch slurry. Whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create an additional slurry, then stir it into the simmering gravy in the slow cooker and cook for another 15-30 minutes until thickened. Repeat if necessary. If the gravy is too thick, simply stir in a splash of hot beef broth or water, a tablespoon at a time, until it reaches your desired consistency.
Can I add vegetables to this dish?
Absolutely! This recipe is very adaptable to adding more vegetables. Carrots, celery, bell peppers, and potatoes (cut into 1-inch chunks) are excellent additions. Add heartier vegetables like carrots and potatoes at the beginning with the beef and onions. Softer vegetables like bell peppers can be added about 1-2 hours before the end of the cooking time to prevent them from becoming too mushy.