Beef Tips And Gravy Crockpot Easy

So, your stomach’s rumbling, but your motivation to cook is on vacation somewhere tropical, huh? Been there, bought the t-shirt. Good news: I’ve got a culinary magic trick for you that basically makes itself while you binge-watch your favorite show: Beef Tips and Gravy, Crockpot style! Get ready for maximum flavor with minimum effort. You’re welcome.

Why This Recipe is Awesome

Let’s be real, you’re here because ‘easy’ is your middle name when it comes to cooking, right? This Beef Tips and Gravy recipe isn’t just easy; it’s practically self-cooking. Seriously, it’s so **idiot-proof**, I managed to make it on a Monday. That’s saying something.

You toss a few things in your trusty slow cooker, press a button, and *poof*! Hours later, your house smells like a five-star comfort food heaven, and you have tender, fall-apart beef swimming in the most luscious gravy. It’s the ultimate ‘set it and forget it’ meal, freeing you up for more important things, like perfecting your couch potato technique. No judgment here!

Ingredients You’ll Need

• **2-3 lbs Beef Stew Meat:** Or chuck roast, cut into 1-2 inch chunks. Think ‘chunky and ready to party.’
• **1 packet Onion Soup Mix:** The secret weapon! Don’t overthink it; just grab Lipton or whatever’s on sale.
• **1 can Cream of Mushroom Soup (10.5 oz):** Yes, the classic. Don’t judge, it’s a gravy wizard.
• **1 can Beef Consommé (10.5 oz):** Or beef broth, if consommé is playing hard to get. It’s for extra beefy oomph!
• **1/2 cup Water:** Just to loosen things up a bit.
• **2 tbsp Cornstarch (for thickening):** Because nobody likes watery gravy, am I right?
• **Salt and Pepper to taste:** Because flavor, duh.
• **Optional: Chopped onion, minced garlic:** If you’re feeling fancy and want to add actual vegetables.

Step-by-Step Instructions

1. **Beef Prep 101:** If you’re using a chuck roast, go ahead and trim any excess fat (unless you like a little extra richness, no judgment here!). Cut it into nice 1-2 inch pieces. Stew meat usually comes pre-cut, so that’s even less work for you, you clever procrastinator.
2. **Crockpot Party Time:** Toss your beef chunks right into your slow cooker.
3. **Sauce It Up:** In a separate bowl, whisk together the onion soup mix, cream of mushroom soup, beef consommé (or broth), and water. Give it a good stir until it’s mostly smooth.
4. **Pour and Conquer:** Pour that magical mixture all over the beef in the crockpot. Add any optional chopped onion or garlic if you’re feeling adventurous.
5. **Set It and Forget It (Literally):** Cover your slow cooker and cook on **LOW for 6-8 hours** or **HIGH for 3-4 hours**. You want that beef to be fall-apart tender, no chewing required.
6. **Gravy Glow-Up:** About 30 minutes before serving, if your gravy isn’t thick enough (sometimes it needs a nudge!), grab a small bowl. Whisk the 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Pour this slurry into the crockpot, stir well, and let it cook for the remaining time. It’ll thicken right up!
7. **Taste Test & Serve:** Taste your glorious creation. Add salt and pepper as needed. Serve over mashed potatoes, egg noodles, rice, or just spoon it straight into your mouth (no one’s watching!).

Common Mistakes to Avoid

• **The ‘No Sear’ Sin (Optional but recommended):** While this recipe is designed for maximum laziness, a quick sear of the beef before it goes into the crockpot adds a layer of flavor. Skipping it isn’t a *mistake* per se, but it’s like choosing plain toast over avocado toast – why would you?
• **Under-cooking the Beef:** This isn’t a race, folks. Don’t pull the beef out after 2 hours on low. It needs time to become incredibly tender. **Patience is a virtue, especially with slow cookers.**
• **Ignoring the Thickening Step:** Unless you like soupy beef tips (and who does, really?), don’t skip the cornstarch slurry if your gravy looks a bit thin. It’s a quick fix!
• **Not Salting/Pepper-ing:** Relying solely on the canned goods for seasoning is a rookie move. Always taste and adjust! Your taste buds will thank you.

Alternatives & Substitutions

Life’s too short for rigid recipes, right? Here are some ways to shake things up:

• **Beef:** Can’t find stew meat? A chuck roast works beautifully when cubed. Some folks even use round steak, but I find chuck gets more tender in the slow cooker.
• **Soups:** Not a cream of mushroom fan? You could try cream of celery or even cream of chicken for a slightly different flavor profile. But **IMO**, mushroom is the OG for beefy gravy.
• **Broth:** Beef broth or even vegetable broth can stand in for beef consommé. Just know the flavor might be a *tad* less intense, but still delicious!
• **Veggies:** Want to make it a one-pot wonder? Toss in some sliced carrots, potatoes, or mushrooms about halfway through cooking. They’ll soak up all that yummy gravy goodness.
• **Thickeners:** If you’re out of cornstarch, a little flour mixed with cold water (a ‘slurry’) works too, but cornstarch gives a clearer, glossier gravy. Just sayin’.

FAQ (Frequently Asked Questions)

• **Do I really have to sear the beef first?** Nah, you don’t *have* to, especially if you’re going for ultimate ease. But if you have 10 extra minutes and want maximum flavor development (think deeper, richer yumminess), give it a quick sear. It’s like the difference between a good movie and a *great* movie.
• **Can I make this ahead of time?** Absolutely! This dish is a **meal prep rockstar**. It often tastes even better the next day as the flavors meld. Just reheat gently on the stovetop or in the microwave.
• **What should I serve this with?** Oh, the possibilities! Mashed potatoes are a classic for soaking up all that amazing gravy. Egg noodles, rice, polenta, or even a crusty baguette are also fantastic choices. Don’t forget some green beans or a side salad to feel a *little* healthy.
• **My gravy is too thin! Help!** No worries, culinary superhero! That’s what the cornstarch slurry is for. Just follow step 6 in the instructions, and you’ll have perfect, thick gravy in no time.
• **Can I freeze leftovers?** Yes, please do! This freezes beautifully. Store in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat. Future you will send present you a thank-you card.
• **Is it possible to mess this up?** Look, if you can plug in a crockpot and open a few cans, you’re pretty much set. The biggest mistake is usually under-cooking, so just let it do its thing. You got this!

Final Thoughts

And there you have it! A ridiculously easy, incredibly comforting, and universally loved Beef Tips and Gravy recipe, all thanks to your trusty crockpot. Now you can pretend you slaved away in the kitchen for hours while secretly (or not so secretly) enjoying the fact that your slow cooker did all the heavy lifting.

Go forth and impress your family, your friends, or just your hungry self. You’ve earned those compliments, even if your ‘secret ingredient’ was mostly patience and a button. **Happy slow cooking, my friend!**