Easy Beef Tips and Gravy Recipe, Crock Pot or Stovetop

Total: 2 hrs 20 mins
Prep: 20 mins
Cook: 2 hrs
Yield: 4 servings

40 ratings

Stewing beef cut from the chuck is the best choice for these long-simmered beef tips. The beef tips simmer to perfection in a simple beef gravy mixture. The beef makes a tasty meal with mashed potatoes, noodles, or rice. Mashed cauliflower, zucchini noodles, or cauliflower rice are other excellent options as well if you're watching your carbs.

Feel free to omit the mushrooms if you aren't a fan, or use canned drained sliced mushrooms in the dish.

1 pound stewing beef
4 ounces mushrooms
2 tablespoons vegetable oil, divided
1/4 teaspoon Kosher salt (or to taste)
1/8 teaspoon black pepper (or to taste)
1 medium onion, peeled and diced
1 cup beef stock, unsalted or low-sodium
2 tablespoons cornstarch or flour
2 tablespoons cold water
Optional: 3 to 4 cups hot cooked rice, noodles, or mashed potatoes, for serving

Stovetop Method

Gather the ingredients.

The Spruce Eats / Katarina Zunic
Cut the beef into bite-size pieces.

The Spruce Eats / Katarina Zunic
Lightly rinse the mushrooms and pat dry with paper towels. Cut the mushrooms into 1/4 -inch slices.

The Spruce Eats / Katarina Zunic
Heat 1 tablespoon of vegetable oil in a Dutch oven or large sauté pan over medium-high heat. When the oil is hot and shimmering, add the beef tips and sprinkle lightly with salt and pepper.

The Spruce Eats / Katarina Zunic
Cook until the beef is browned, turning frequently. Then remove the beef tips to a plate and set aside.

The Spruce Eats / Katarina Zunic
Heat the remaining vegetable oil in the same pan over medium heat. Add the diced onions and sliced mushrooms.

The Spruce Eats / Katarina Zunic
Cook until the onions are translucent and the mushrooms are golden brown.

The Spruce Eats / Katarina Zunic
Add the beef back to the pan along with the beef stock.

The Spruce Eats / Katarina Zunic
Cover the pan and reduce the heat to low. Simmer for about 2 hours, or until the meat is fork-tender.

The Spruce Eats / Katarina Zunic
In a small bowl or cup, combine the cornstarch or all-purpose flour with the cold water and stir until smooth.

The Spruce Eats / Katarina Zunic
Stir the cornstarch or flour mixture into the simmering liquids.

The Spruce Eats / Katarina Zunic
Cook, stirring, for a few more minutes, or until thickened. Taste and adjust the seasonings.

The Spruce Eats / Katarina Zunic
About 20 minutes before the beef tips are ready, prepare the rice, noodles, or mashed potatoes.

The Spruce Eats / Katarina Zunic
Serve the beef and its gravy with rice, potatoes, or noodles, along with a side vegetable.

The Spruce Eats / Katarina Zunic

Slow Cooker Method

Gather the ingredients.

The Spruce Eats / Katarina Zunic
Combine the beef, mushrooms, onion, salt and pepper, and 1 cup of beef stock in the slow cooker.

The Spruce Eats / Katarina Zunic
Cover and cook on low for 6 to 8 hours—or about 3 hours on high—or until the beef is very tender.

The Spruce Eats / Katarina Zunic
Strain the liquids into a saucepan.

The Spruce Eats / Katarina Zunic
Place it over medium heat and bring to a simmer.

The Spruce Eats / Katarina Zunic
Combine the cornstarch and water to form a smooth mixture.

The Spruce Eats / Katarina Zunic
Stir the cornstarch mixture into the liquids and cook, stirring, until thickened.

The Spruce Eats / Katarina Zunic
Add the sauce back to the beef tips.
Serve over rice or noodles and enjoy!