Easy Slow Cooker Beef Tips and Gravy Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a stable, heat-resistant surface. Take the beef out of the refrigerator about 20 minutes before you start to take the chill off, though it is not strictly necessary.

Have all your ingredients measured and ready, including the beef broth, to make the assembly process as quick as possible. Clearing your workspace will help you add the ingredients efficiently without any spills, keeping the edges of your slow cooker clean for a better final presentation.

Instructions

Preparation and assembly

1. 1Combine ingredients
   Place the beef chunks into the bottom of the slow cooker. Spoon the cream of mushroom soup over the meat, then sprinkle the seasoning packet evenly over the top.
   Look for Ensure the soup covers the beef evenly to help distribute flavors.
   Tip Use a silicone spatula to get every bit of soup out of the can.

At the end of this phase, the ingredients are layered in the slow cooker. The beef is at the bottom, topped with the soup, seasoning, and broth. Ensure no ingredients are spilled on the sides of the crockpot to prevent burning.

The setup should look organized, with the broth just beginning to settle around the meat chunks. Everything is now ready for the slow, steady cooking process that will transform these raw components into a cohesive, flavorful meal.

Slow cooking process

2. 2Add liquid and cook
   Pour the beef broth into the slow cooker. Cover with the lid and cook on low heat until the meat reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving to ensure the best texture.
   Look for The gravy should be glossy and the beef should pull apart easily with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid too often during the cooking process to maintain temperature.

During this phase, the aroma of savory beef and mushrooms will begin to fill the kitchen. The beef releases its juices, combining with the soup and broth to create a rich, dark gravy. The meat should be submerged in the liquid for most of the cooking time. Check that the slow cooker is set to the correct temperature and that the lid is tightly sealed to maintain the necessary humidity and heat for tenderizing the beef fibers.

Final resting and serving

3. 3Serve
   Once finished and rested, stir the mixture gently to incorporate any juices that settled at the bottom. Serve the tender beef tips and gravy hot over a bed of fluffy mashed potatoes.
   Look for The sauce should be thick enough to coat the back of a spoon.
   Tip Stir the mixture gently before serving to incorporate any juices that settled at the bottom.

Once the cooking is complete, the beef should be incredibly tender and the gravy should have a glossy, thickened consistency. Allow the dish to rest for at least 5 minutes before serving to let the sauce settle and the meat fibers relax. The final dish should be steaming, with the beef coated in a thick, savory gravy. It is now ready to be spooned over mashed potatoes or your preferred side for a satisfying and comforting home-cooked meal.

Common mistakes

A common mistake is cutting the beef chunks too small, which can cause them to disintegrate during the long cooking time. Aim for 1.5 to 2-inch pieces to maintain their shape. Another error is overfilling the slow cooker, which can prevent proper heat circulation and lead to uneven cooking.

Always ensure you are using a slow cooker of an appropriate size for the volume of food. Finally, avoid opening the lid frequently, as this releases heat and moisture, significantly extending the cooking time.

How to tell it’s done

The beef tips are done when they are fork-tender, meaning they yield easily when pressed with a fork or pull apart with minimal resistance. The internal temperature of the beef should reach at least 145°F (63°C).

The gravy should be rich, glossy, and thick enough to coat the back of a spoon. If the meat still feels resistant or tough, continue cooking for another 30 to 60 minutes, as slow-cooked proteins often require a little extra time to reach the desired level of tenderness.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest