I’ve been making this Crockpot Beef Tips with Gravy for years when I need a no-fuss, comforting meal that fills the house with warm, savory aromas. Tender cubes of beef slow-cooked in a rich mushroom-and-ranch spiced gravy make it perfect for busy weeknights, potlucks, or chilly Sunday dinners.

Why you’ll love this dish

This recipe hits the comfort-food sweet spot: it’s set-and-forget, budget-friendly, and reliably tender. Using pantry staples (gravy mix, ranch seasoning, cream of mushroom) keeps prep fast while the slow cooker does the heavy lifting—turning inexpensive stew meat into melt-in-your-mouth bites. It’s also highly adaptable: serve it over egg noodles for a classic plate, spoon it onto mashed potatoes for a cozy dinner, or ladle it over rice for a last-minute family meal.

“Perfect for busy nights — the beef melts and the gravy is rich without a lot of hands-on time.” — A quick home-cook review

How this recipe comes together

Step-by-step overview before you dig into the ingredients:

Trim and cube beef if needed, then place it in the slow cooker.
Whisk together the brown gravy mix, ranch mix, cream of mushroom soup, beef broth and seasonings to create the cooking sauce.
Pour the sauce over the beef and slow-cook on LOW for 6–8 hours (or HIGH for about 4 hours) until the meat is fork-tender.
If the sauce looks thin at the end, stir in a cornstarch slurry and cook 10–15 minutes more to thicken.
Serve right away over noodles, potatoes, or rice and garnish with fresh parsley.

What you’ll need

Ingredients

2 lbs beef stew meat (or sirloin tips), cubed into bite-sized pieces if needed
1 packet brown gravy mix
1 packet ranch seasoning mix
1 can (10.5 oz) cream of mushroom soup
1 ½ cups beef broth (use low-sodium if you prefer)
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
1 tablespoon cornstarch + 2 tablespoons water (for thickening, optional)
Egg noodles, mashed potatoes, or rice (for serving)
Notes and substitutions:
For gluten-free: use gluten-free gravy mix and substitute cornstarch (confirm soup is GF or use homemade mushroom sauce).
For lower sodium: choose low-sodium broth and reduced-sodium seasoning mixes, then salt to taste at the end.
Swap cream of mushroom for cream of celery or a homemade mushroom gravy if you want fresher flavors or fewer canned goods.

Directions to follow

Trim any excess fat and cut the beef into 1–1½ inch pieces if it’s not already cubed. Place the beef in the crockpot.
In a medium bowl, whisk together the brown gravy mix, ranch seasoning, cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, onion powder, and black pepper until smooth.
Pour the gravy mixture evenly over the beef, stirring gently so all pieces are coated.
Cover the crockpot and cook on LOW for 6–8 hours, or on HIGH for about 4 hours, until the beef is fork-tender.
If the gravy seems thin at the end of cooking, combine 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry. Stir the slurry into the crockpot and cook uncovered for another 10–15 minutes, or until the gravy thickens.
Taste and adjust seasoning if needed. Scoop the beef and gravy over cooked egg noodles, mashed potatoes, or rice.
Garnish with chopped fresh parsley for color and a hint of freshness.

Best ways to enjoy it

Classic: Serve over buttered egg noodles with a side of steamed green beans.
Hearty plate: Spoon onto creamy mashed potatoes and add roasted carrots for color.
Simpler carb: Serve over white or brown rice and finish with a drizzle of pan juices.
For a lighter plate: Pair with cauliflower mash and a crisp salad to balance richness.
Beverage pairing: A medium-bodied red wine (Merlot or Zinfandel) or a malty amber ale complements the gravy’s savory profile.

How to store & freeze

Refrigerator: Cool leftovers within 2 hours and store in an airtight container for up to 3–4 days.
Freezer: Place cooled beef and gravy in freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Gently rewarm on the stove over low-medium heat or in a microwave-safe dish. Add a splash of beef broth if the gravy has thickened too much. Ensure reheated portions reach 165°F (74°C) for food safety.
Safety tip: Don’t leave cooked beef at room temperature for longer than two hours to avoid bacterial growth.

Pro chef tips

Brown for better flavor: If you have 10–15 extra minutes, sear the beef in a hot skillet before adding to the crockpot. Browning adds depth and caramelized flavor.
Don’t overfill: Leave some headspace in the crockpot so heat circulates and the beef cooks evenly.
Taste at the end: Seasoning can concentrate or mellow during long cooking—adjust salt, pepper, or Worcestershire sauce at the finish.
Texture control: If you don’t have cornstarch, whisk 1–2 tablespoons of flour with cold water to make a slurry, or reduce liquid on HIGH with the lid off for 20–30 minutes.
Veg add-ins: For a one-pot dinner, add hearty vegetables (carrots, potatoes, mushrooms) in the last 2–3 hours of cooking so they don’t completely disintegrate.

Flavor swaps

Mushroom-forward: Add sliced fresh mushrooms in the last 2 hours and stir through for extra umami.
Creamier: Stir in ¼–½ cup of sour cream or plain Greek yogurt off-heat for a tangy finish (do this after removing from heat to prevent curdling).
Wine-enhanced: Replace ½ cup of beef broth with red wine for deeper flavor—cook a bit longer to let the alcohol evaporate.
Gluten-free: Use gluten-free gravy and cream-of-___ alternatives, or make a gravy from scratch using cornstarch or arrowroot.
Lighter version: Use sirloin tips and low-fat cream soup or a vegetable-based mushroom sauce to cut calories while keeping flavor.

Your questions answered

Q: Can I cook this from frozen beef?
A: It’s safer to thaw beef first. Frozen beef in a crockpot may spend too long in the temperature danger zone. Thaw overnight in the fridge, then proceed.

Q: Do I have to use the cornstarch?
A: No. The cornstarch slurry is optional if the gravy is already thick enough. If you prefer not to use cornstarch, reduce the sauce on HIGH with the lid off until it reaches the desired thickness.

Q: Can I make this on the stovetop?
A: Yes. Brown the beef in a Dutch oven, add the sauce ingredients, simmer covered on low for 1.5–2 hours until tender, stirring occasionally.

Q: How long will leftovers last?
A: Refrigerated leftovers stay good for 3–4 days. Frozen portions can be kept up to 3 months.

Q: Is this kid-friendly?
A: Generally yes—kids often love the mild, creamy gravy. Reduce Worcestershire and pepper slightly for younger palates.

Conclusion

This Crockpot Beef Tips with Gravy recipe is a dependable weeknight winner—minimal hands-on time, maximum comfort. If you want more slow-cooker variations or a slightly different flavor profile, check out this slow cooker beef tips and gravy guide for additional ideas. For another tested approach and serving suggestions, see this Slow Cooker Beef Tips and Gravy recipe.