This slow cooker beef tips and gravy is a comforting, classic family favorite. Tender beef pieces simmer slowly with mushrooms and pearl onions in a rich, savory gravy that develops deep flavor with minimal hands-on work. It’s an easy, crowd-pleasing meal that pairs perfectly with mashed potatoes, egg noodles, rice, or crusty bread for a satisfying weeknight dinner or a cozy weekend meal.
This recipe relies on simple pantry staples and common grocery items, so it’s budget-friendly and straightforward to prepare. Make a large batch to enjoy leftovers for meals throughout the week or to freeze for later — the flavors hold up well and the gravy thickens nicely after reheating.
Why You’ll Love This Recipe
- Minimal prep and mostly hands-off cooking — the slow cooker does the work for you.
- Uses easy-to-find ingredients and pantry staples, making it affordable and convenient.
- Stores and reheats well: leftovers keep in the refrigerator or freezer for quick meals later.
Ingredients You’ll Need
Below is a concise list of ingredients with a few substitution ideas to suit taste and pantry availability.
- Sirloin tips: 2 pounds. If you can’t find sirloin tips, beef stew meat or trimmed sirloin cut into 1-inch pieces work well.
- Frozen pearl onions: 12–14 oz bag. Small shallots or diced yellow onion are fine if pearl onions aren’t available.
- Tomato paste: 1/4 cup. Helps deepen and round the gravy’s flavor. Canned or tube paste both work.
- Worcestershire sauce: 3 tablespoons. Adds savory umami. Substitute soy sauce if needed.
- Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper. Use Italian seasoning if preferred.
- Mushrooms: 8 oz, quartered. White button or cremini mushrooms are both good choices.
- Beef broth: 2 cups, low-sodium preferred so you can adjust salt at the end.
- Cornstarch: 3–4 tablespoons to make a slurry (mix 1:1 with water) to thicken the gravy near the end of cooking.
How To Make Crockpot Beef Tips and Gravy
- Add the beef, frozen pearl onions, tomato paste, Worcestershire sauce, garlic powder, onion powder, dried oregano, kosher salt, and black pepper to the slow cooker. Stir until the beef and onions are evenly coated and the tomato paste is distributed throughout.
- Add the quartered mushrooms, then pour in the beef broth and stir to combine so the ingredients are submerged in the liquid.
- Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and easily pierced with a fork.
- About 30 minutes before serving, whisk 3 tablespoons of water with the cornstarch until smooth to form a slurry. Stir the slurry into the slow cooker and continue cooking for the final 30 minutes, or until the gravy thickens to your liking. For an even thicker sauce, finish with the lid off during this time to allow some liquid to evaporate.
- Garnish with chopped fresh parsley and serve the beef tips and gravy over mashed potatoes, egg noodles, rice, or with crusty bread.
Tips and Notes
- Sear the beef in a hot skillet before adding it to the slow cooker if you have time — browning adds extra depth of flavor. Deglaze the skillet with a splash of broth to capture any browned bits and pour that liquid into the slow cooker.
- Add fresh minced garlic or smashed garlic cloves for a more aromatic gravy; add during the last hour of cooking to preserve bright garlic flavor.
- If you prefer thicker gravy, stir in a little more cornstarch slurry or cook the final 30 minutes with the lid off to reduce liquid.
- Serving suggestions: creamy mashed potatoes are classic, but this dish also goes well with buttered noodles, rice, or a slice of rustic bread. A simple green salad makes a lighter accompaniment.
- Storage: Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave. To freeze, place cooled portions in freezer-safe containers for up to 3 months; thaw in the refrigerator before reheating.
Recipe
Slow Cooker Beef Tips and Gravy Recipe
Tender beef tips slowly cooked with mushrooms and pearl onions in a rich, savory gravy. Simple ingredients and easy prep make this slow cooker recipe ideal for family dinners and meal prep.
Ingredients
- 2 pounds sirloin tips (or beef stew meat), cut into 1-inch pieces
- 1 bag frozen pearl onions (12–14 oz)
- 1/4 cup tomato paste
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces mushrooms, quartered
- 2 cups beef broth (low-sodium recommended)
- 3 to 4 tablespoons cornstarch (for slurry)
Instructions
- Add the beef, frozen pearl onions, tomato paste, Worcestershire sauce, garlic powder, onion powder, dried oregano, salt, and pepper to the slow cooker. Mix until everything is well coated.
- Add the mushrooms and pour in the beef broth. Stir to combine.
- Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender.
- About 30 minutes before serving, whisk 3 tablespoons of water with the cornstarch until smooth. Stir the slurry into the slow cooker and cook the final 30 minutes, or until the gravy thickens.
- Garnish with chopped fresh parsley and serve over mashed potatoes, noodles, rice, or with crusty bread.
Nutrition (per serving)
Calories: 311 kcal | Carbohydrates: 18 g | Protein: 44 g | Fat: 6 g | Sodium: 1168 mg
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