This crock pot beef tips and gravy is super quick and super delish too! You'll not have leftovers of this yumminess so if you want to freeze some for later, you might want to double it. Oh, and btw...it makes a great dump-and-go freezer meal too.
So, it works as a 2-minute dump and go recipe, you can freeze the leftovers (if there are any) and you can freeze it beforehand for a quick and easy emergency meal too. Winner the whole way around with this one!
Prep Directions for Crock Pot Beef Tips and Gravy
There's no magic, no bells or whistles, or anything difficult about this recipe. What you see is what you need. NO extra water, milk, or anything else. You CAN add a little water or beef broth if you're going to be gone longer than 6 to 8 hours but it isn't necessary.
Also, you can use any sort of beef. I caught chuck roast on sale for $2.95 a pound. It was rather rough and I wouldn't have wanted to cook it any other way but in the crockpot. But then again, that's one of the things that slow cookers are excellent for...cooking cheaper cuts of meat.
It seems no matter how rough a chunk of meat is, the slow cooker can turn it into super tender deliciousness. But also, be forewarned...if you get a super cheap cut (like I did above) you may have to cook it longer than 8 hours.
I think it took about 9 1/2 hours for this cut to cook to the point I was happy with it. I only lifted the lid once (so there wasn't a lot of chance for the moisture to evaporate) and I did not add any more liquid. Nothing burned either, just FYI on all that.
If you have to watch your sodium intake, there are options for you on this recipe too. You can see in the picture above that there is a Healthy Request version of the Golden Mushroom. I don't think there's a low sodium version of the cream of onion BUT there is one for Cream of Celery. There's also one for Cheddar Cheese. Either one would work in this recipe...and the cheesy one sounds really good to me right now 🙂
You can also make your own Onion Soup Mix. All Recipes has a good one that would take too long to mix up. You can also find a low-sodium and sometimes a sodium-free version at many health food stores. If you can't find it that route, there are a few options on Amazon. This one has the best ratings.
Freezer Meal Prep for Slow Cooker Beef Tips
Boy, this is a rough one. Ready? Dump it all in a bag, label it, and freeze. Really, that's it. There's no other prep work unless you decide to add veggies. And just about any vegetable, you can think of works with this recipe...so if you want, give it a shot.
I've personally tried broccoli, onions, mushrooms, and a peas & carrots combo. All of them turned out well. Just make sure if you use the broccoli to do it like the freezer meal directions on our Crock Pot Beef and Broccoli. If you don't your broccoli will disintegrate. And if that happens it's still edible but a bit odd.
Also, I gotta tell you...for anything concerning a freezer bag and food. These baggie holders ROCK! They work for quart and gallon baggies both. They sorta "zip" up and down to hold either size. Also, the fold flat for storage so you don't have a bulky something to store. They are quite literally like having an extra set of hands in the kitchen...and again, they ROCK!
I didn't buy these until last year. I'd looked at them quite a lot longer but they are awesome, super handy, and not expensive at all. They were when I purchased them. And there was only one option then too. Which is exactly why I held off. Now you have lots of options...
5-Ingredient Crock Pot Beef Tips and Gravy
- 2 pounds beef stew meat or 2 pounds beef roast diced
- 1 can(s) golden mushroom soup (10.5 oz each)
- 1 can(s) cream of onion (10.5 each)
- 1 packet(s) onion soup mix
- 1 cup(s) beef broth
- Combine all the ingredients in an oiled slow cooker.
- Cover and cook on low for 6 to 8 hours.
- Stir and add a bit more beef broth if it's too thick for your taste.
- Serve over pasta, rice, or bread.
Instant Pot Method
- Add ingredients in the following order: beef, soup mix, broth, soups. Do not stir.
- Manual high 10 minutes. Natural release 5 minutes, then quick release.
- Stir and serve as desired.
- Melt 1 tablespoon of butter over medium-high heat. Add beef and saute 2-3 minutes on each side.
- Turn burner to low and add 1/2 cup beef broth and onion soup mix. Stir.
- Cover and cook on medium-low for 12 to 15 minutes.
- Turn burner to low, add cream soups and stir well. Cover and cook on low for at least 8 minutes. Stir occasionally.
- Serve over rice, rolls, or pasta of choice.
Freezer Meal Prep
- Add ingredients to a 1-gallon freezer bag in the following order: meat, soup mix, soups.
- Make a note on your label that you'll need 1 cup of beef broth when cooking.
- Defrost in the refrigerator overnight before cooking.
- Freezer to Slow Cooker: Pour ingredients into the slow cooker. Add about 1/2 cup beef broth. Cook as directed. If cooking from frozen, add 1 to 1 1/2 hours to cook time.
- Freezer to Instant Pot: Cut bottom out of the bag. Pour into the instant pot. Pour 1 cup beef broth around ingredients. Cook as directed for Instant Pot method.
Skillet Beef Tips3 tablespoons vegetable oil 1 onion, chopped
2 pounds cubed beef stew meat 2 cups water
1/4 cup soy sauce
1/4 cup Worcestershire sauce 1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper 1 (.75 ounce) packet dry brown gravy mix
1 cup water
In a large skillet heat oil over high heat. Saute the onion until almost translucent.
Add the stew meat and cook on high heat until meat is browned on all sides; about 3 to 5 minutes.
Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet. Stir in garlic powder, salt and pepper. Bring to a boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.
Meanwhile combine the gravy mix with 1 cup water. Mix thoroughly and stir into the meat mixture. Bring to a boil stirring frequently until slightly thickened.
Oven Beef Tips and Noodles
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.
Healthier Beef Tips & Gravy
1 cup all-purpose flour
1 teaspoon seasoned salt
1 teaspoon ground black pepper 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound cubed beef stew meat 1/4 cup canola oil, divided
1 large onion, coarsely chopped 3 cups beef broth
1 (10.75 ounce) can fat free condensed cream of mushroom soup
1 (10.75 ounce) can skim milk
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons cornstarch (optional)
1 tablespoon water (optional)
In a large resealable plastic zipper bag, place flour, seasoned salt, black pepper, garlic powder, and onion powder. Stir the flour and seasonings together, and add the beef stew meat. Seal the bag and shake several times to coat the beef cubes with seasoned flour.
Brush off excess flour.
Heat half of the canola oil in a large skillet over medium-high heat. Fry half of the beef cubes, turning them over until all sides are nicely browned, 5 to 10 minutes. Remove the browned beef to a plate,
and repeat with the rest of the canola oil and beef cubes. Transfer to plate, and cook and stir the onion in the hot skillet until translucent, about 5 minutes.
Whisk together beef broth, mushroom soup, and skim milk until smooth. Return the beef cubes to the skillet together with any juices on the plate, add the mushrooms, and pour the broth mixture over the beef and mushrooms. Turn heat to low, and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornstarch and water to make a smooth paste, and stir into the gravy. Simmer about 2 minutes to thicken.
Beef Tips in Alfredo Sauce
2 tablespoons butter 1I2 cup chopped onion
6 ounces fresh mushrooms, sliced 1I4 cup Marsala wine
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4 pounds lean beef stew meat 3 cups water
1 (16 ounce) jar Alfredo-style pasta sauce
1 (26 ounce) jar spaghetti sauce
Melt 1 tablespoon of the butter or margarine in a large skillet over medium high heat. Saute onion and mushrooms until soft. Add a sprinkle of the wine, garlic powder and seasoning and stir all together. Remove mixture from skillet. Melt remaining tablespoon of butter or margarine in skillet. Add remaining wine, garlic powder and seasonings. Add beef and saute until browned, about 7 to 10 minutes.
Add water to beef and let simmer over low heat until meat is tender. Drain off skillet liquid and reserve. Return onionImushroom mixture to skillet; stir in Alfredo sauce and spaghetti sauce. Return 1I4 to 1I2 cup of the reserved liquid to the skillet (do not add too much, as this will make the sauce too watery). Stir all together and serve.