Slow Cooker Beef Tips & Gravy

Ingredients

• 2 lb Beef stew meat
• 1.5 tsp Kosher salt
• 0.75 tsp Black pepper
• 1 tsp Garlic powder
• 2 tbsp All-purpose flour
• 2 tbsp Neutral oil
• 1 medium Yellow onion, diced
• 8 oz Cremini mushrooms, sliced
• 3 cloves Garlic cloves, minced
• 2 cups Beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Soy sauce
• 1 tsp Dijon mustard
• 0.5 tsp Dried thyme
• 2 tbsp Unsalted butter
• 2 tbsp Cornstarch
• 3 tbsp Cold water
• 0.5 cup Sour cream
• Fresh parsley, chopped, for serving

Instructions

1. Pat the beef stew meat dry with paper towels.
2. Toss the beef with kosher salt, black pepper, garlic powder, and all-purpose flour until evenly coated.
3. Heat neutral oil in a large skillet over medium-high heat.
4. Brown the beef in 2-3 batches — do not crowd the pan. Sear approximately 2 minutes per side, then transfer browned beef to the slow cooker.
5. Add the diced onion and sliced mushrooms to the same skillet. Cook for 4-5 minutes until softened and lightly browned.
6. Add the minced garlic and cook for about 30 seconds until fragrant.
7. Pour about 1/2 cup of beef broth into the skillet and scrape up the browned fond from the bottom of the pan.
8. Transfer the entire skillet mixture to the slow cooker.
9. Add the remaining beef broth, Worcestershire sauce, soy sauce, Dijon mustard, dried thyme, and butter to the slow cooker. Stir to combine.
10. Cook on LOW for 6-7 hours or on HIGH for 3.5-4.5 hours, until the beef is genuinely fork-tender. Do not use clock time as the only doneness test.
11. In a small bowl, whisk together the cornstarch and cold water until smooth.
12. Stir the cornstarch slurry into the slow cooker.
13. Cook on HIGH for another 15-20 minutes until the gravy thickens.
14. Optional: stir in sour cream after thickening for a creamier finish.
15. Garnish with chopped parsley and serve hot over mashed potatoes, rice, or egg noodles.

Chef's Notes

Stew meat is usually cut from tougher beef muscles and benefits from low, moist cooking until connective tissue softens. Clock time is only a guide — the most important doneness cue is fork-tender beef. If beef is still chewy, continue gently cooking. Storage: Refrigerate promptly in airtight containers for up to 3 days. Reheat gently on the stovetop or in the microwave until properly hot. Reheating: Reheat over low heat to keep the gravy from separating. If the gravy thickens too much in the fridge, add a splash of beef broth when reheating.

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