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Recipe compliments of www.ITISAKEEPER.com
Slow Cooker Beef Tips and Gravy
Slow Cooker Beef Tips and Gravy is a fantastic crockpot meal. Smothered in gravy, the tender meat is perfect at the end of a long day.
Ingredients
- 2 pounds Stew meat, cubed
- 2 teaspoons All-purpose seasoning
- 2 cups Low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 ounce Dry onion soup mix, 1 (1 ounce) packet
- 1 tablespoon Dried garlic flakes
- 1 Bay leaf
- 2 cloves Garlic, minced
- ½ teaspoon Dried thyme
- 3 tablespoons Water
- 2 tablespoons Cornstarch
Instructions
- Season the stew meat evenly on all sides with the all-purpose seasoning.
- Add the beef broth, Worcestershire sauce, dry onion soup mix, dried garlic flakes, and bay leaf to the slow cooker. Stir to combine.
- Add the seasoned beef to the slow cooker and gently stir to coat.
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the beef is fork-tender.
- About 20 minutes before serving, whisk together the water and cornstarch in a small bowl until smooth.
- Stir the cornstarch slurry, minced garlic, and dried thyme into the slow cooker.
- Cover and continue cooking for 20 minutes, or until the gravy has thickened.
- Remove and discard the bay leaf before serving.
- Serve over mashed potatoes, egg noodles, or rice.
Christina's Notes
Start with the recommended amount of cornstarch slurry and add more only if you prefer a thicker gravy.
Adding the garlic and thyme during the last 20 minutes helps preserve their flavor.
Taste the gravy before adding additional salt, as the onion soup mix can add plenty of seasoning.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled leftovers for up to 3 months.
Reheat gently on the stovetop or in the microwave until warmed through.
Adding the garlic and thyme during the last 20 minutes helps preserve their flavor.
Taste the gravy before adding additional salt, as the onion soup mix can add plenty of seasoning.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooled leftovers for up to 3 months.
Reheat gently on the stovetop or in the microwave until warmed through.