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–+ servings

Slow Cooker Beef Tips and Gravy

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Tender, juicy beef tips slow-cooked to perfection in a rich, savory gravy. This comforting meal requires minimal hands-on time and delivers restaurant-quality results with everyday ingredients.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Tips
  • 2 pounds halal beef stew meat or chuck roast cut into chunks
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
For the Gravy
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 1/2 cups halal beef broth
  • 3 tablespoons halal Worcestershire sauce
  • 1 tablespoon soy sauce optional
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 tablespoons cornstarch
  • 3 tablespoons water for cornstarch slurry

Equipment

  • Slow cooker
  • Large skillet
  • Paper towels
  • Small bowl

Method
 

  1. Pat the beef chunks dry with paper towels. Season with salt, black pepper, garlic powder, onion powder, and paprika, tossing to coat evenly.
  2. Heat olive oil in a skillet over medium-high heat. Sear the beef in batches for 2-3 minutes per side until browned. Transfer to slow cooker.
  3. Add diced onion and minced garlic over the beef in the slow cooker.
  4. Pour in beef broth, Worcestershire sauce, and soy sauce (if using). Add dried thyme and parsley. Stir gently to combine.
  5. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef is fork-tender.
  6. About 30 minutes before serving, mix cornstarch with water to make a slurry. Stir into the slow cooker to thicken the gravy.

Notes

For best results, choose well-marbled beef chunks. Fresh herbs can be substituted for dried (use double the amount). The soy sauce is optional but adds great depth of flavor. Serve over mashed potatoes, egg noodles, or rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The gravy will thicken when chilled but will thin out when reheated.

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