Slow Cooker Beef Tips with Homemade Gravy
This slow cooker beef tips with gravy recipe is made with tender steak bites simmered in a rich homemade gravy with onions, garlic, beef broth, and herbs. Served over mashed potatoes and a side of green beans or carrots and topped with parsley. It's a cozy comfort food dinner made with simple pantry ingredients and plenty of savory flavor!
Servings: 6 servings
Equipment
Ingredients
Steak / Seasoning
- 2 lb sirloin steak or filet or NY strip, fat trimmed and cut into 1-inch cubes
- 3 tbsp gluten free 1:1 flour
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
Gravy
- 3 tbsp butter use vegan for dairy free
- 1 onion diced
- 3 cloves minced garlic
- 2.5 cups beef broth I like Kettle & Fire brand
- 1.5 tsp gluten free worcestershire sauce
- 2 tsp dijon mustard
- 1 tbsp Frank's Red Hot
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 3 tbsp arrowroot powder
- ⅓ cup water
Instructions
- Add the cubed steak to a bowl along with the gluten free flour, salt, pepper, garlic powder, and onion powder and toss to coat.
- Heat the olive oil in a large non-stick skillet (or in your slow cooker if you have the saute function) over medium high heat. Add the steak and cook for a minute on all sides until they are starting to brown, but not cooked through. Remove from the pan.
- To the same pan, add the butter. Once melted, add in the onions and garlic. Saute for 4-5 minutes until starting to brown and soften. Add in the remaining ingredients except for the arrowroot/water and stir to combine. Add the gravy into the slow cooker (if made on the stove), along with the seared steak bites.
- Cook on high for 3-4 hours, or low for 6-8 hours.
- Combine the arrowroot powder and water in a small bowl to make a slurry. Turn the slow cooker to high heat. Pour the slurry into the slow cooker and stir. Cook, stirring occasionally, on high heat for 5-7 minutes until the gravy is thickened to your liking.
- Serve over mashed potatoes with a side of green beans/carrots and topped with parsley. Enjoy!
Notes
- If you have a few extra minutes, don't skip the sear! It adds so much flavor to both the beef and the gravy.
- Try not to crowd the pan when browning the steak. Giving the pieces a little space helps them brown instead of steam.
- Try to cut the steak into similar-sized pieces so everything cooks evenly.
- If you have the time, I definitely recommend cooking this on low. It gives the beef plenty of time to become nice and tender.
- Don't worry about the Frank's Red Hot. It doesn't make the gravy spicy. It just adds a little something special that helps balance all of the rich flavors!
- Looking for another cozy beef dinner? My Instant Pot steak with homemade beef gravy is a great option when you need dinner on the table a little faster!
- Leftover beef tips and gravy store really well, which makes this recipe great for meal prep! Keep leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes really well, too! Just let everything cool completely before transferring it to a freezer-safe container. Freeze for up to 3 months, then thaw overnight in the fridge before reheating.
- To reheat, warm the beef and gravy gently on the stovetop or in the microwave until heated through. If the gravy has thickened up in the fridge, stir in a splash of beef broth until it reaches your desired consistency.
Nutrition
Calories: 347kcal | Carbohydrates: 10g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1396mg | Potassium: 645mg | Fiber: 1g | Sugar: 1g | Vitamin A: 186IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 3mg