Easy Crockpot Beef Tips with Gravy
These Crockpot Beef Tips with Gravy are tender and flavorful after slowly cooking in a rich mushroom gravy. With just a few minutes of prep, the slow cooker takes care of most of the work. Serve the beef tips and gravy over egg noodles, mashed potatoes, or rice for an easy family dinner.
Ingredient Notes
- Beef stew meat: Already cut into bite-size pieces, making prep quick and easy.
- Cream of mushroom soup: Creates the creamy base for the gravy. There is no need to add water to the condensed soup.
- Brown gravy mix: Adds extra beefy flavor and helps make a rich gravy.
- Beef broth: Adds moisture and flavor as the beef cooks.
- Onion: Diced onion cooks down into the gravy.
- Garlic: One or two cloves add extra savory flavor.
- Cornstarch: Mixed with water at the end of cooking to thicken the gravy.
- Egg noodles or mashed potatoes: Both are great for serving with all that gravy.
Beef stew meat works especially well because it’s already cut into bite-size pieces and becomes tender during the long cooking time. Chuck roast cut into cubes can also be used.
No. For this recipe, you can add the beef directly to the slow cooker. Browning is optional and can add a little extra flavor, but it isn’t necessary.
LOW is my preferred method for the most tender beef. If you’re short on time, you can cook the beef tips on HIGH for about 4 hours. Browning the beef first can be helpful when using the shorter cooking time.
Yes to both, and the ingredients stay exactly the same. Only the timing and the order change.
Instant Pot:
Set the pot to Sauté and brown the beef in a little oil in batches, then turn it off. Whisk the gravy base and pour it in, scraping the bottom of the pot so nothing is stuck. Seal, then pressure cook on HIGH for about 20 minutes with a 10 minute natural release. Switch back to Sauté, stir in the cornstarch slurry, and let it bubble for a minute or two until it coats a spoon.
Stovetop:
Brown the beef in a Dutch oven over medium high heat, then pour in the whisked gravy base. Bring it up to a simmer, drop the heat to low and cover. Let it go about 1 hour 30 minutes to 2 hours, stirring now and then, until the beef gives easily under a fork. Stir in the slurry at the end and simmer uncovered a few minutes to thicken.
The slow cooker version still wins on tenderness, since nothing breaks down tough beef quite like a long low braise. The other two win on time.
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Refrigerator:
Cool the beef tips, then store them in the gravy in an airtight container for up to 4 days. Keeping the meat submerged is what keeps it from drying out. Reheat gently on the stove over low heat or in the microwave in short bursts, stirring between them.
Freezer:
These freeze as well as anything I make. Portion the beef and gravy into freezer containers or zip top bags, leave a little headspace, and freeze up to 3 months. Thaw overnight in the fridge and reheat low and slow. The gravy may look separated when it thaws, and a good stir over gentle heat brings it right back together.
Beef Tip Meal prep:
Divide the beef tips into individual containers with rice or mashed potatoes for lunches through the week. Store the noodles separately if you are using them, since noodles sitting in gravy overnight will drink most of it up.
Easy Crockpot Beef Tips with Gravy
- In a medium bowl, combine cream of mushroom soup, gravy mix, beef broth, onion and garlic. Whisk together. It’s ok if it’s a little lumpy, while it’s cooking in the slow cooker, the lumps will mix in.
- Place your stew meat into a 4 quart crockpot. Pour gravy mixture over beef and gently stir to combine.Cook covered on LOW for 7 hours. Once done cooking, remove beef with a slotted spoon and set aside. Stir in cornstarch/water mixture (this will thicken up the gravy.) Replace beef back into crockpot and continue cooking for 5 more minutes while gravy thickens.
- Serve over egg noodles
Here are more Crockpot Recipes We Love!
- Crockpot Crack Chicken
- Crockpot Pork Loin
- Crockpot Chicken and Gravy
- Slow Cooker Dr. Pepper Pulled Pork
Easy Crockpot Beef Tips with Gravy
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Equipment
Ingredients
- 2 lbs beef stew meat
- 10.75 oz can condensed cream of mushroom soup
- .88 oz packet brown gravy mix – some packets range to 1 oz, and that's still ok to use
- 1 cup beef broth
- 1 small onion diced ( about 1/3 cup)
- 1-2 cloves of garlic minced
- 1 Tablespoon cornstarch mixed with 1 Tablespoon water (you can also use 2TB of flour with 1/4 cup water)
- Optional:
- Egg noodles or mashed potatoes prepared.
Instructions
- In a medium bowl, combine cream of mushroom soup, gravy mix, beef broth, onion and garlic. Whisk together. It’s ok if it’s a little lumpy, while it’s cooking in the slow cooker, the lumps will mix in.
- Place your stew meat into a 4 quart crockpot. Pour gravy mixture over beef and gently stir to combine. Cook covered on LOW for 7 hours. Once done cooking, remove beef with a slotted spoon and set aside. Stir in cornstarch/water mixture (this will thicken up the gravy.) Replace beef back into crockpot and continue cooking for 5 more minutes while gravy thickens.
- Serve over egg noodles or mashed potatoes.
Notes
Helpful Tips for Slow Cooker Beef Tips
- Cook the beef on LOW when possible. Seven hours gives the stew meat plenty of time to become tender.
- There’s no need to brown the beef first when following the recipe as written.
- Don’t worry if the gravy mixture looks a little lumpy when it goes into the slow cooker. It will smooth out as it cooks.
- For thicker gravy, stir in the cornstarch and water mixture at the end and let everything cook for another 5 minutes.
- Serve the beef and gravy over mashed potatoes, egg noodles, or rice.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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Originally Posted: May 2015
Updated: August 2026
I accidentally read the instructions wrong and put the cornstarch in with the gravy mix.. hope it still cooks okay.
I love this recipe!! I’ve made it so many times and love how tender the meat turns out. I’ve tried a couple of suggestions others have posted and they turned out good too. I’m fixing some meals for my daughter to help while she’s recovering from a C-Section she just had. I’ve got several meals ready but I’m making this again tonight for us and wanted to ask if anyone has frozen if after? If so did you let thaw and reheat on the stove or after thawing did you put it in crockpot on low or warm for awhile? Also did you need to add anything to make it thicker or thinner after being frozen? I’d love to get some suggestions on this. Thanks for the great recipes!!
If I double the meat, do I double ALL the ingredients? Making today! Please help me out!
Yes, if you double the meat, double the entire recipe.
Can I add rice to this, would I need more broth if I could? Fixing to make this, looks so delicious!
I’m looking forward to making this. Can I use cream of chicken soup instead of cream of mushroom soup?
Sure, I think that would work out fine Mary
Would it still taste the same with the cream of chicken soup.
I wanted to know if the chicken soup turned out good instead of the mushroom soup. Thanks