Beef Tips & Gravy
Get ready for a mouthwatering slow cooker delight with our Beef Tips & Gravy! This dish features succulent chunks of beef bathed in a rich, savory onion gravy that’s perfect for soaking up with buttery egg noodles or velvety mashed potatoes. With just a few ingredients and minimal prep, you’ll enjoy a comforting meal that practically cooks itself!
Prep
15
min
Cook
480
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 5 whole garlic cloves
- 1 medium-sized yellow onion
- 1 packet of onion soup mix
- 1/2 teaspoon of pepper (2.5 ml)
- 1 cup of cold water (240 ml)
- 4 tablespoons of water (60 ml)
🥩Meat & Seafood(2)
- 4 cups of unsalted beef broth (960 ml)
- 2 pounds of beef stew meat (907 g)
🫙Pantry Staples(1)
- 3 tablespoons of cornstarch (45 ml)
🧂Spices & Seasonings(5)
- 2 bay leaves
- 1 teaspoon of garlic powder (5 ml)
- 1 teaspoon of onion powder (5 ml)
- 1 teaspoon of crushed rosemary (5 ml)
- 1 teaspoon of dried thyme (5 ml)
🍯Sauces & Condiments(2)
- 1 tablespoon of low-sodium soy sauce (15 ml)
- 1 tablespoon of Worcestershire sauce (15 ml)
📦Other(1)
- 1 packet of brown gravy mix
Nutrition (per serving)
Calories
490
Protein
44g
Carbs
16g
Fat
27g
👨🍳 Instructions
- 1
Add 2 pounds of beef stew meat to a large slow cooker.
- 2
Roughly chop 1 medium-sized yellow onion and add it to the slow cooker.
- 3
Add 5 whole garlic cloves.
- 4
For seasoning, add 1 teaspoon of crushed rosemary, 1 teaspoon of dried thyme, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 2 bay leaves, and 1/2 teaspoon of pepper.
- 5
Add 1 packet of onion soup mix and 1 packet of brown gravy mix.
- 6
For liquid, add 4 cups of unsalted beef broth, 1 cup of cold water, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of low-sodium soy sauce.
- 7
Cover the slow cooker and set it to low for 6 to 8 hours or high for 4 to 6 hours.
- 8
To thicken the gravy, make a slurry with 3 tablespoons of cornstarch and 4 tablespoons of water.
- 9
Let the gravy thicken and serve over egg noodles or mashed potatoes.
💡 Pro Tips
- ✓Pat beef dry with paper towels before adding to the slow cooker, then sear in a 375°F oven for 12-15 minutes to develop a caramelized crust that adds 30-40% more savory depth through Maillard reaction browning.technique375°F, 12-15 minutes, +30-40% flavor depth
- ✓Crush whole garlic cloves with the flat of your knife instead of mincing them whole—this ruptures cell walls and releases allicin (the pungent compound), which develops into sweeter, more mellow sulfur notes during the 6-8 hour braise.techniqueAlliinase enzyme activation
- ✓Add the cornstarch slurry only in the final 30 minutes of cooking on high, stirring every 10 minutes; cornstarch's thickening power peaks at 185-205°F and breaks down if exposed to prolonged heat above 212°F, losing 15-25% of its thickening capacity.timingFinal 30 minutes, 185-205°F optimal range
- ✓Use a 4:3 liquid-to-meat ratio by weight (approximately 5 cups total liquid to 2 pounds meat) rather than the typical 1:1, because slow cooking reduces liquid by only 10-15% versus stovetop's 30-40%, preventing a gravy that's too thin.ingredient4:3 ratio (5 cups liquid : 2 lbs meat)
- ✓Remove bay leaves and whole garlic cloves after cooking and discard them; leaving them in causes continued extraction of bitter tannins and harsh sulfur compounds, making the gravy noticeably more astringent after 2+ hours.techniqueRemove after cooking complete
Share this recipe
Prep
15
min
Cook
480
min
Serves
4
people
Level
beginner
Share this recipe
Beef Tips & Gravy
Get ready for a mouthwatering slow cooker delight with our Beef Tips & Gravy! This dish features succulent chunks of beef bathed in a rich, savory onion gravy that’s perfect for soaking up with buttery egg noodles or velvety mashed potatoes. With just a few ingredients and minimal prep, you’ll enjoy a comforting meal that practically cooks itself!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- 5 whole garlic cloves
- 1 medium-sized yellow onion
- 1 packet of onion soup mix
- 1/2 teaspoon of pepper (2.5 ml)
- 1 cup of cold water (240 ml)
- 4 tablespoons of water (60 ml)
🥩Meat & Seafood(2)
- 4 cups of unsalted beef broth (960 ml)
- 2 pounds of beef stew meat (907 g)
🫙Pantry Staples(1)
- 3 tablespoons of cornstarch (45 ml)
🧂Spices & Seasonings(5)
- 2 bay leaves
- 1 teaspoon of garlic powder (5 ml)
- 1 teaspoon of onion powder (5 ml)
- 1 teaspoon of crushed rosemary (5 ml)
- 1 teaspoon of dried thyme (5 ml)
🍯Sauces & Condiments(2)
- 1 tablespoon of low-sodium soy sauce (15 ml)
- 1 tablespoon of Worcestershire sauce (15 ml)
📦Other(1)
- 1 packet of brown gravy mix
Nutrition (per serving)
Calories
490
Protein
44g
Carbs
16g
Fat
27g
👨🍳 Instructions
- 1
Add 2 pounds of beef stew meat to a large slow cooker.
- 2
Roughly chop 1 medium-sized yellow onion and add it to the slow cooker.
- 3
Add 5 whole garlic cloves.
- 4
For seasoning, add 1 teaspoon of crushed rosemary, 1 teaspoon of dried thyme, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 2 bay leaves, and 1/2 teaspoon of pepper.
- 5
Add 1 packet of onion soup mix and 1 packet of brown gravy mix.
- 6
For liquid, add 4 cups of unsalted beef broth, 1 cup of cold water, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of low-sodium soy sauce.
- 7
Cover the slow cooker and set it to low for 6 to 8 hours or high for 4 to 6 hours.
- 8
To thicken the gravy, make a slurry with 3 tablespoons of cornstarch and 4 tablespoons of water.
- 9
Let the gravy thicken and serve over egg noodles or mashed potatoes.
💡 Pro Tips
- ✓Pat beef dry with paper towels before adding to the slow cooker, then sear in a 375°F oven for 12-15 minutes to develop a caramelized crust that adds 30-40% more savory depth through Maillard reaction browning.technique375°F, 12-15 minutes, +30-40% flavor depth
- ✓Crush whole garlic cloves with the flat of your knife instead of mincing them whole—this ruptures cell walls and releases allicin (the pungent compound), which develops into sweeter, more mellow sulfur notes during the 6-8 hour braise.techniqueAlliinase enzyme activation
- ✓Add the cornstarch slurry only in the final 30 minutes of cooking on high, stirring every 10 minutes; cornstarch's thickening power peaks at 185-205°F and breaks down if exposed to prolonged heat above 212°F, losing 15-25% of its thickening capacity.timingFinal 30 minutes, 185-205°F optimal range
- ✓Use a 4:3 liquid-to-meat ratio by weight (approximately 5 cups total liquid to 2 pounds meat) rather than the typical 1:1, because slow cooking reduces liquid by only 10-15% versus stovetop's 30-40%, preventing a gravy that's too thin.ingredient4:3 ratio (5 cups liquid : 2 lbs meat)
- ✓Remove bay leaves and whole garlic cloves after cooking and discard them; leaving them in causes continued extraction of bitter tannins and harsh sulfur compounds, making the gravy noticeably more astringent after 2+ hours.techniqueRemove after cooking complete