PREP TIME: 20 mins | COOK TIME: 4 hrs | SERVINGS: 6 -8
This surprisingly comes together perfectly even without the cream soup! Melt in your mouth tender, richly satisfying, comforting, and flavorful Beef Tips and Gravy – perfect for busy nights, any occasions, and everybody! A great make-ahead dish that you can easily double or tipple the recipe.
INGREDIENTS
BEEF TIPS:
1 tbsp Vegetable oil
1 1/2 lbs stew meat, beef chuck or sirloin cut into large bite-size pieces
1 tsp salt
1/2 tsp pepper
1 onion, chopped
4-6 garlic cloves, minced
GRAVY:
1-4 tbsp butter (in directions)
1/2 c. all-purpose flour
4 c. low sodium beef broth
1 tbsp low sodium soy sauce
1 tsp Dijon mustard
1 1/2 tsp beef bouillon
1 1/2 tsp sugar
½ teaspoon EACH dried parsley, paprika
1/4 teaspoon EACH dried oregano, dried thyme
HOW TO MAKE SLOW COOKER BEEF TIPS AND GRAVY WITH NO “CREAM SOUP”
Step 1: Coat the meat with a tsp salt and half a tsp pepper while still on the cutting board.
Step 2: In a large skillet, heat a tbsp oil over medium-high heat. Once the oil is hot, add the beef to the skillet in batches and cook for about 2 minutes, undisturbed until nicely seared on one side.
Step 3: Remain cooking until the beef is brown all over but not cooked through, stirring.
Step 4: Transfer the beef to a 6-quart or larger slow cooker. And top the beef with onions and garlic.
Step 5: Melt 1 to 4 tbsp butter to the remaining juices left in the skillet. What we want is about half a cup between the juices and the butter. Now, whisk in the flour until completely dissolved in butter along with the gravy ingredients. Bring this to a boil. Once boiling, reduce to a simmer. Continue to simmer until you have a thick gravy consistency. Then, stir this into the slow cooker.
Step 6: Set on high and cook for 3 to 4 hours. Or 5 to 7 hours on low or until the beef is fall-apart-tender. To taste, season with extra salt and pepper.
Step 7: Enjoy with potatoes, pasta, or rice.
Ingredients
- BEEF TIPS:
- 1 tbsp Vegetable oil
- 1 1/2 lbs stew meat, beef chuck or sirloin cut into large bite-size pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1 onion, chopped
- 4-6 garlic cloves, minced
- GRAVY:
- 1-4 tbsp butter (in directions)
- 1/2 c. all-purpose flour
- 4 c. low sodium beef broth
- 1 tbsp low sodium soy sauce
- 1 tsp Dijon mustard
- 1 1/2 tsp beef bouillon
- 1 1/2 tsp sugar
- ½ teaspoon EACH dried parsley, paprika
- 1/4 teaspoon EACH dried oregano, dried thyme
Instructions
Step 1: Coat the meat with a tsp salt and half a tsp pepper while still on the cutting board.
Step 2: In a large skillet, heat a tbsp oil over medium-high heat. Once the oil is hot, add the beef to the skillet in batches and cook for about 2 minutes, undisturbed until nicely seared on one side.
Step 3: Remain cooking until the beef is brown all over but not cooked through, stirring.
Step 4: Transfer the beef to a 6-quart or larger slow cooker. And top the beef with onions and garlic.
Step 5: Melt 1 to 4 tbsp butter to the remaining juices left in the skillet. What we want is about half a cup between the juices and the butter. Now, whisk in the flour until completely dissolved in butter along with the gravy ingredients. Bring this to a boil. Once boiling, reduce to a simmer. Continue to simmer until you have a thick gravy consistency. Then, stir this into the slow cooker.
Step 6: Set on high and cook for 3 to 4 hours. Or 5 to 7 hours on low or until the beef is fall-apart-tender. To taste, season with extra salt and pepper.
Step 7: Enjoy with potatoes, pasta, or rice.
