Slow Cooker Beef Tips and Gravy (Rich, Tender & Full of Flavour)

There are some meals that just feel like a warm hug, and this Slow Cooker Beef Tips and Gravy is absolutely one of them. Tender chunks of beef slow-cooked all day in a rich, deeply savoury gravy — it is the kind of meal that fills your home with the most incredible aroma and has everyone at the table before you have even called them. Serve it over creamy mashed potatoes and you have a proper British comfort food dinner that truly cannot be beaten.

The beauty of this recipe is how little effort it actually takes. A quick sear, a handful of ingredients in the slow cooker, and a few hours of patient waiting is all that stands between you and one of the most satisfying dinners you will make all year. Whether it is a busy weeknight or a lazy Sunday, this is the kind of slow cooker recipe that earns a permanent place in your regular dinner rotation.

Why You Will Love This Recipe

• Virtually hands-off — the slow cooker does all the hard work
• Beef becomes incredibly tender and falls apart with a fork
• Rich, glossy gravy packed with deep, savoury flavour
• Budget-friendly — uses an affordable cut of beef
• Perfect for batch cooking and reheats beautifully
• A proper crowd-pleasing family dinner for any occasion

What Are Beef Tips?

Beef tips are simply small, bite-sized chunks of beef — typically cut from braising steak, chuck, or beef stewing steak. In the UK, stewing steak or diced braising beef from your butcher or supermarket works perfectly in this recipe. These cuts are well-marbled with connective tissue that breaks down beautifully over long, slow cooking, resulting in rich, tender pieces of beef that soak up all the flavour of the surrounding gravy.

Ingredients You Will Need

For the Beef

• 900g diced braising steak or beef stewing steak, cut into bite-sized chunks
• 2 tbsp plain flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable or olive oil (for searing)

For the Gravy

• 1 large onion, finely diced
• 3 cloves garlic, minced
• 500ml good quality beef stock
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf

To Thicken the Gravy

• 2 tbsp cornflour
• 3 tbsp cold water

To Serve

• Creamy mashed potatoes
• Steamed greens or buttered peas
• Fresh parsley, roughly chopped

How to Make Slow Cooker Beef Tips and Gravy

Step 1 — Season and Coat the Beef

Pat the beef pieces dry with kitchen roll — this is important for getting a good sear. In a large bowl, toss the beef with the plain flour, garlic powder, onion powder, smoked paprika, salt, and black pepper until every piece is evenly coated.

Step 2 — Sear the Beef

Heat the oil in a large frying pan over high heat. Working in batches to avoid overcrowding the pan, sear the beef pieces for 2–3 minutes on each side until deeply browned all over. Do not rush this step — the browned crust adds enormous depth of flavour to the finished gravy. Transfer the seared beef to the slow cooker.

Step 3 — Soften the Onions and Garlic

In the same pan over medium heat, add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for a further minute. Stir in the tomato purée and cook for 2 minutes. Pour in a splash of the beef stock and scrape up any browned bits from the bottom of the pan — these add incredible flavour. Transfer everything to the slow cooker.

Step 4 — Add the Remaining Ingredients

Pour the remaining beef stock into the slow cooker. Add the Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Give everything a good stir to combine, ensuring the beef is mostly submerged in the liquid.

Step 5 — Slow Cook

Place the lid on the slow cooker and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is completely tender and falls apart easily when pressed with a fork. Slow cooker cooking times can vary between models, so check the beef at the lower end of the time range.

Step 6 — Thicken the Gravy

Once the beef is done, remove and discard the bay leaf. Mix the cornflour with the cold water to form a smooth slurry. Stir the slurry into the slow cooker, replace the lid, and cook on HIGH for a further 20–30 minutes until the gravy has thickened to a rich, glossy consistency. Taste and adjust the seasoning with salt and pepper as needed.

Step 7 — Serve

Spoon the beef tips and gravy generously over creamy mashed potatoes. Scatter over a little fresh chopped parsley and serve immediately with steamed greens or buttered peas on the side.

Tips for the Best Slow Cooker Beef Tips and Gravy

• Do not skip the searing step — browning the beef before it goes into the slow cooker adds deep, rich flavour that makes a significant difference to the finished dish
• Cut the beef into similar-sized pieces so everything cooks evenly
• Use a good quality beef stock — it forms the base of the gravy, so quality matters here
• Cook on LOW where possible for the most tender, fall-apart beef
• Scrape up all the browned bits from the pan before adding to the slow cooker — this is pure flavour
• Taste and adjust the seasoning before serving, as slow cooking can mellow flavours slightly

What to Serve with Beef Tips and Gravy

Creamy mashed potatoes are the classic and most popular choice — the gravy soaks into the mash beautifully. Other great serving options include:

• Buttery egg noodles or tagliatelle
• Steamed white or brown rice
• Crusty bread to mop up the gravy
• Roasted or mashed sweet potato
• Yorkshire puddings for a proper British Sunday feel

Make Ahead, Storage and Reheating

This dish is excellent for batch cooking and meal prep. Allow the beef and gravy to cool completely before transferring to an airtight container. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently in a saucepan over low heat, adding a splash of beef stock if the gravy has thickened too much. It tastes even better the next day as the flavours continue to develop.

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Frequently Asked Questions

What is the best cut of beef for this recipe?

Diced braising steak or beef stewing steak are the best choices for this recipe in the UK. Both cuts contain enough fat and connective tissue to become wonderfully tender after long, slow cooking. Chuck steak also works brilliantly. Avoid lean cuts such as rump or fillet, as they tend to dry out rather than tenderise during extended cooking.