Beef Tips and Gravy

5 from 3 votes

The greatest comfort food! In the Crock Pot or in the oven, these beef tips and gravy are an easy dinner for cozy nights at home.

Course Dinner

Cuisine American

Keyword beef tips, beef tips and gravy, beef tips recipe, crock pot beef tips, crockpot beef tips and gravy

Prep Time 20

Cook Time 6

Total Time 6 20

Servings - 6 people

Calories 235kcal

Author Blair Lonergan

1 tablespoon vegetable oil
2 lbs. cubed beef stew meat
8 ounces sliced mushrooms (I like Baby Bella mushrooms, but white button mushrooms work well too)
1 small onion, sliced
2 large cloves garlic, minced or pressed (about 2 teaspoons)
1 (0.87 oz) packet brown gravy mix (such as McCormick brand)
¾ cup beef broth
¼ cup dry red wine (or substitute with extra beef broth)
2 tablespoons Worcestershire sauce
For serving: egg noodles, rice, or mashed potatoes; chopped fresh parsley

Place mushrooms, onion, and garlic in a slow cooker.
Pat beef dry and season with salt and pepper.
In a large skillet or Dutch oven, heat 1 tablespoon oil over medium-high heat. When the oil shimmers, add about half of the meat and cook until browned on all sides, about 10 minutes total. Transfer browned beef to the slow cooker. Repeat with remaining meat, adding additional oil as needed. Transfer the remaining browned meat to the slow cooker.
Add gravy mix, beef broth, red wine, and Worcestershire sauce to the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the meat is tender.
Serve with noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley, if desired.

Preheat oven to 275°F.
Pat beef dry and season with salt and pepper.
In a Dutch oven, heat 1 tablespoon oil over medium-high heat. When the oil shimmers, add about half of the meat and cook until browned on all sides, about 10 minutes total. Remove meat to a plate. Repeat with remaining meat, adding additional oil as needed.
Return all of the browned meat to the Dutch oven. Add mushrooms, onion, garlic, gravy mix, beef broth, red wine, and Worcestershire sauce.
Cover the pot and bake for about 4 hours, or until the beef is tender.
Serve with noodles, rice, or mashed potatoes. Garnish with chopped fresh parsley, if desired.

Brown the meat. This is an extra step, but it's worth the effort. The caramelized surface gives the beef extra flavor and locks in juices.
When the beef is done braising, it should be fall-apart tender. It's important to cook the beef long enough to break down the tough connective tissue and fibers. If your meat is still tough at the end of cooking, continue simmering for a little bit longer.
Use a dry red wine such as Cabernet Sauvignon, Pinot Noir, Burgundy, or Cotes du Rhone. Nothing too sweet!
Garnish with fresh parsley! It adds bright color and flavor to the dish.
For a non-alcoholic option, replace the red wine with extra beef broth.
I purchase "stew beef" that has already been cut into cubes for a shortcut. If you can't find this prepared stew beef, you can dice chuck steak or brisket.
Give the meat and delicious gravy even more flavor by adding fresh herbs like thyme or rosemary. A bay leaf would also be delicious.
Add diced carrots or celery at the same time that you add the mushrooms and onions.