Beef Tips and Gravy That Actually Taste Like Sunday Dinner (Crockpot or Stovetop)

I’ll confess it initially seemed to me that beef tips was some sort of restaurant euphemism for mystery cubes. But then I started to make them at home and it all began to come together. When done right, beef tips are tender and satisfying small pieces of beef that swim in gravy, and help you justify the life choice of eating mashed potatoes.

This is my go-to Beef Tips and Gravy recipe in two lanes: slow cooker for the days when you need dinner to cook itself, and stovetop for when you want that browned, roasty flavor and you don’t mind babysitting a pot a little. Both routes arrive at the same place: the captivating smell of beef and gravy that has everyone asking when dinner’s ready.

The Quick Rundown

• Short and straight: Savory brown gravy and tender bite-size pieces of beef.
• Why it works: There are lots of ways to build flavor when making gravy. Browning the meat a little, and cooking it slowly for a long time, are great ways to build flavor. Plus, to avoid lumps in the gravy, you can use a cornstarch slurry.
• Time: Crockpot: LOW for 6 to 8 hours (HIGH for 3 to 4). Stovetop: Approximately 1 hour 45 minutes to 2 hours 30 minutes.
• Flavor profile: With a hint of thyme if you’d like, they’re beefy, oniony, and peppery with a little bite from the Worcestershire sauce.
• Key tips: Pick a cut that’s okay with being simmered, don’t submerge the beef in liquid, thicken it at the end, and taste for salt after reducing.
• Best served with: For gravy mopping you can use mashed potatoes, egg noodles, rice, or buttery toast.

Ingredients

There are two important parts to great beef tips and gravy. One is a cut of beef that will become tender over time, and the second is gravy that is meat, not some beige packet. (I’m not saying I’m against packets, just for clarification. I’m all for not being bland.) If you don’t want to do anything too fancy, do this: buy some decent beef, brown it if that is something you can do, and use broth that you would drink in a pinch.

• Beef (2 to 2 1/2 pounds): Sirloin is good if you keep the time cooking on the stovetop reasonable, but if you want to go slow and cozy tender chuck is my favorite. Just make sure you cut them into 1 to 1 1/2 inch pieces so they don’t dry out or dissolve.
• Salt and black pepper: My rule is to salt before and adjust later. As for pepper, it’s non-negotiable.
• Oil or butter (1 to 2 tablespoons): For browning. Those using a slow cooker can skip this part, but browning adds that extra “how is this so good?” depth.
• Onion (1 large): All-purpose yellow onions are sweet and savory! You can slice or dice them.
• Garlic (3 to 4 cloves): More if you live deliciously.
• Beef broth (3 to 3 1/2 cups): Use low-sodium options if possible. This provides you with control.
• Worcestershire sauce (1 tablespoon): Provides the gravy with a dark, tangy backbone that gives the gravy a taste of completion.
• Soy sauce (1 to 2 teaspoons, optional): We don’t want it to taste like soy sauce. Just a small hint of umami.
• Tomato paste (1 tablespoon, optional): To achieve a deeper color and a subtle roast note.
• Thyme (1/2 teaspoon dried or 2 sprigs fresh, optional): A soothing mix of herbal flavours. You can skip this one if you want just the pure beef-and-onion flavours.
• Cornstarch (2 to 3 tablespoons) + cold water (2 to 3 tablespoons): For thickening at the end without lumps.

Master Ratio (Easy To Scale)

• Beef: 1 pound, chopped into 1 to 1 1/2 inch pieces
• Broth: 1 1/3 cups
• Onion: 1/2 large onion
• Worcestershire: 1 1/2 teaspoons
• Cornstarch slurry: 1 tablespoon of cornstarch and 1 tablespoon of cold water (add more if you want gravy thicker)

Example: In this big family Sunday beef scenario, you would need about 4 cups of broth, 1 1/2 onions, 1 tablespoon plus 1 1/2 teaspoons of Worcestershire and start with a 3 tablespoon slurry for 3 pounds of beef. While you can always thicken the gravy in increments, you can’t un-thicken it without it getting weird.

Ingredient Choices That Change Flavor

This recipe is a little bit forgiving, but slight changes can alter the result. These are the things that I really notice at the table.

Secondary Ingredients: Serving Base (Pick One)

• Mashed potatoes: There’s no doubt about the answer to this one. Gravy absorption happens, and it is so comforting.
• Egg noodles: It’s especially good if your gravy has lots of pepper.
• Rice: It is great if you prefer a cleaner and less buttery plate.
• Toasted bread: During the evenings when you feel too fatigued to mash anything

Instructions

Two techniques share a similar essence. Using the stove gives you more control during the cooking process so you can get more browning. Using the crockpot is more hands off and will give a gentler cook. Pick your adventure. Either way, cut the beef evenly, be confident while seasoning, and don’t thicken until the end.

1) Prepare the beef. Beef should be pat dry before seasoning with a generous amount of salt and black pepper. It’s easy to forget to season meat until the end. It is a good habit to break.

2) If using the stovetop (recommended for maximum flavor), brown the beef. Start by heating oil (or a blend of oil and butter) in a heavy pot or a Dutch oven. Brown the beef (in batches) 2 to 4 minutes per side and make sure to have enough space for the pieces to sear and avoid steaming. Once beef is browned, transfer to a separate dish. You’re not cooking it all the way through; you’re just creating a brown crust, which gives the illusion of a well-cooked beef.

3) Soften the onions (both methods, but slightly different). For the stovetop, you will lower the heat to medium, add the onion to the same pot with a pinch of salt, and then (if applicable) add the mushrooms. Stir the ingredients up with the brown bits and cook for 5 to 7 minutes. For the crockpot method, directly add the onion and garlic to the slow cooker insert. If you browned the meat in a skillet, pan juices also count so scrape those in too.

4) Making the broth: Mix the broth, Worcestershire, soy sauce (optional), and thyme and bring to a simmer. Stovetop: Simmer the beef and onions. Crockpot: stir the broth, Worcestershire, soy sauce (if using) and thyme, then pour over beef and onions.

5) Continue cooking until tender. Stovetop: Add back the meat (and any juices) to the pot. Cover pot and bring to a gentle simmer. Cook for 1 hour 15 minutes to 2 hours on low heat until beef is tender and stir occasionally. If it’s decreasing too quickly, add a little more broth. Crockpot: Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until beef is tender enough to eat with a spoon. If you are home and remember, give it a stir once or twice, but you don’t need to worry about it.

6) At the end, thicken the gravy. Mix the cornstarch and cold water until it is fully integrated. To begin with the stovetop method, heat the sauce and bring it to a strong simmer. Stir in about half of the slurry at this point. Allow the mixture to simmer for another 2-3 minutes and add more slurry if needed. For the crockpot method, switch to HIGH and add the slurry.

7) Cook with the lid off for 10-20 minutes, or until it thickens (you can also remove some of the liquid with a ladle and put it in a separate saucepan to accelerate the thickening process and then return it to the crockpot). The gravy should coat a spoon but shouldn’t be pudding.

8) Sample and complete as if one has concern. Sample with salt and pepper. If the flavor is flat, add a bit more Worcestershire sauce. If it is too thick, a bit of broth will loosen it up. Please don’t “just sample” half the pot before dinner. You can serve over your base of choice.

Spins and Swaps

• Mushroom beef tips: For a richer, earthier gravy, add sliced cremini mushrooms (8 to 12 oz) with the onions.
• Onion soup shortcut: You can replace 1 cup of broth with 1 cup of prepared French onion soup (keep an eye on the salt). It’s a bit kitschy, but it does the trick!
• Smoky twist: Stir in 1/2 teaspoon of smoked paprika and a touch of cayenne pepper.
• Red wine gravy: Add 1/2 cup of dry red wine and reduce briefly on the stovetop before adding the broth.
• Extra creamy gravy: Stir in 2 to 4 tablespoons of sour cream off the heat (stovetop) or at the very end (crockpot). Be gentle so it doesn’t break.
• Southern-style over rice: Sprinkle in some more black pepper and bring hot sauce to the table.

Good Company for This Dish

• Mashed potatoes + peas: Classic. The peas are the bright little green alibis.
• Butter noodles + parsley: A retro and simple plate with a great design.
• Rice + quick cucumber salad: The crunchiness is a nice contrast to the gravy.
• Roasted carrots or green beans: Something caramelized and simple alongside.
• Buttermilk biscuits: For gravy-sopping and general happiness.
• Horseradish on the side: A small swipe wakes everything up.

Trouble Spots and Tips

• My beef is tough: Give the chuck more time; chuck tenderizes with patience. If you used sirloin, you might have overcooked it; next time, shorten your simmer and be more gentle.
• My gravy is thin: Simmer uncovered to reduce, then slowly add the slurry. Allow it to simmer for a full 2 to 3 minutes after each addition to thicken properly.
• My gravy is too thick: Use warm broth to loosen it (don’t use cold or it’ll get lumpy and sad). Add a splash at a time.
• It tastes bland: Add salt at the end. Please do not be shy with the amount. A splash of Worcestershire sauce or a pinch of soy sauce will do wonders as well. Black pepper also helps.
• It tastes too salty: You can also add more broth or serve it over mashed potatoes or rice that haven’t been salted. A squeeze of lemon sounds odd, but a few drops can rebalance things.
• Crockpot flavor feels “flat”: If you can’t brown the beef and the onions first, no worries! You can still add the tomato paste and Worcestershire sauce, then finish by stirring in a small knob of butter at the end for richness.
• Don’t over-liquid the slow cooker: The crockpot doesn’t reduce too much so start with less broth and you can always loosen it later.
• Cut size matters: Smaller pieces will dry out faster, while larger pieces will take a lot longer. Try to aim for sizes around 1 inch to 1 1/2 inch.

How It Keeps

The nutritional content will likely differ based on the cut of beef and what you pair it with. Chuck is more rich and fatty, while sirloin is more lean and may not feel as luxurious. The gravy is light unless you finish it off with butter or cream.

The gravy is mainly broth, onion, and some sort of thickener. If you are watching your sodium, use low-sodium broth and for seasoning, reach for Worcestershire and soy sauce instead of pouring in salt with your heart.

Storing it is very simple. After cooling it, refrigerate in an airtight container for a maximum of 96 hours (4 days). You can freeze it for 3 months. When thawing, the gravy may separate a little, but it generally comes back together with a gentle reheat and a good stir.

To reheat the gravy, you can either (1) use the stovetop by heating it on low with a splash of broth and stir to loosen, or (2) microwave it in short increments. Just make sure to stir it in between each burst so the gravy doesn’t get too hot around the edges.

From My Kitchen

Crockpot recipe for the week: On a rainy Tuesday, I did the “dump and run” method. I added some chuck cubes, onions, garlic, broth, and Worcestershire sauce and put the lid on. At 5:45 I noticed the gravy was a bit thin so I took out a cup and thickened it using a slurry, which took me a maximum of two minutes. Then, I added it back in. My child said it tasted like a restaurant and I did not correct them.

Stovetop for people who like to hover: I did some serious browning of the sirloin tips in the dutch oven while the deglaze was broth and a little bit of tomato paste. The smell was crazy so I kept the simmer gentle and stopped cooking when the beef was tender and added a little more black pepper to the gravy. Served with mashed potatoes, and buttered green beans. You know you did it right if everyone was quiet for at least a minute.

Your Game Plan

• Pick your beef: use chuck if you want slow cooker tenderness, or if you want stovetop beef sirloin is your choice.
• Cut into 1 to 1 1/2 inch pieces, dry and season.
• Brown the beef in batches if you have an additional 10 minutes.
• If using a stovetop, cook the onions until they are soft. For a crockpot, you can add the onions raw.
• Combine broth and Worcestershire sauce (and thyme, soy sauce, or tomato paste if you are using those).
• Cooking times for food to become tender on a stove top can take over two hours. Steaming on the low setting for 6 to 8 hours in a crockpot can achieve the same results.
• To thicken it more at the end, add a cornstarch slurry and simmer to set the gravy.
• Salt, pepper, and maybe a little Worcestershire to finish.

Quick Definitions

• Deglaze: Pouring liquid over the hot pan to break down the browned bits (fond) to create a sauce.
• Fond: The crispy bits stuck on the bottom after you sear some meat; concentrated flavor.
• Slurry: A thickening agent that prevents clumping in the hot sauces is a cold liquid combined with cornstarch.
• Gentle simmer: Small, lazy bubbles rather than a rolling boil; helps keep the meat tender.
• Reduction: Simmering is caused by the evaporation of water and causes concentrations of flavor and thickness.
• Carryover cooking: After the stove heat is switched off or reduced, food will continue to cook.

Quick Answers

What is the best cut of beef to use for beef tips and gravy? I usually use chuck roast for the crockpot because it turns super tender and falls apart. For stovetop cooking, if you keep your simmer low and your cook time short, sirloin tips are great.

Do I have to brown the beef first? No, there is no direct substitution for the roasty depth added by browning. If you want to skip that step, consider using some tomato paste and Worcestershire sauce, and adjust your final seasoning accordingly.

How do I thicken gravy in a crockpot without lumps? Until the mixture is uniform, combine cornstarch with water. Stir and cook on HIGH heat for 10 to 20 minutes. To thicken liquids faster, pour some of the liquid into a different saucepan, allow it to thicken on the stove, and then pour it back.

Can I use flour instead of cornstarch? To get the best results, you could either coat the beef with a couple of tablespoons of flour before browning (stovetop) or make a small roux in a saucepan and add some of the cooking liquid. Keep in mind that a flour thickener is likely to be a bit more matte and ‘classic diner gravy.’

Why did my beef become dry? Lean cuts like sirloin tend to dry out with too long of a simmer. Also, smaller pieces will cook faster. Cut larger pieces and stop cooking when they are fork tender. If you want more leeway with your slow cooker, choose chuck.

Can I prepare this in advance for a dinner party? It’s even better. You can set it up to chill overnight. You can skim any extra fat as you like. Once it’s chilled, you would just need to reheat it. You can add some broth and thicken it (if you need) right before serving.

Parting Notes

Beef tips and gravy are so simple but that is what makes it appealing. If you want to fake that you have your life together, this is the meal you cook. It makes the whole kitchen smell amazing. Plus, you get tender beef and a respectable gravy, whether you cook it in the crockpot or on the stovetop. Most people cook this meal multiple times just for the leftovers, because they reheat so well.

Nathaniel Lee

Nathaniel Lee is the self-taught chef and recipe developer behind HomeViable. No culinary school, no nutrition degree. He learned by watching, tasting, and refusing to stop asking why. Every recipe here teaches something. He wants you to understand your food, not just cook it.