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

Slow Cooker Beef Tips and Gravy — tender chunks of braising steak slow-cooked in a rich, deeply savoury gravy made with beef stock, Worcestershire sauce, garlic, and herbs. A hearty, comforting British dinner served over creamy mashed potatoes that the whole family will love.

  • Total Time: 8 hours 15 minutes
  • Yield: 4–6 servings 1x

Ingredients

Scale
  • 900g diced braising steak or beef stewing steak
  • 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 oil
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 500ml beef stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato purée
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 2 tbsp cornflour
  • 3 tbsp cold water

Instructions

  1. Pat the beef dry and toss in the flour, garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.
  2. Heat the oil in a large frying pan over high heat and sear the beef in batches for 2–3 minutes per side until deeply browned. Transfer to the slow cooker.
  3. In the same pan, soften the diced onion for 3–4 minutes. Add the garlic and tomato purée, cook for 2 minutes, then deglaze with a splash of beef stock, scraping up any browned bits. Transfer to the slow cooker.
  4. Add the remaining beef stock, Worcestershire sauce, dried thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
  5. Cook on LOW for 7–8 hours or HIGH for 4–5 hours until the beef is fork-tender.
  6. Remove the bay leaf. Mix the cornflour with cold water to form a slurry and stir into the slow cooker. Cook on HIGH for a further 20–30 minutes until the gravy has thickened.
  7. Season to taste and serve over creamy mashed potatoes, garnished with fresh parsley.

Notes

  • Do not skip searing the beef — it adds deep flavour to the gravy.
  • Cook on LOW for the most tender, fall-apart results.
  • Mushrooms, carrots, or baby potatoes can be added for extra heartiness.
  • Tastes even better the next day as flavours develop.
  • Refrigerate for up to 4 days or freeze for up to 3 months.
  • Reheat gently with a splash of extra beef stock if needed.
  • Author: Sarah Thompson
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving (without mashed potatoes)
  • Calories: 410
  • Sugar: 4 g
  • Sodium: 520 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 1 g
  • Protein: 46 g
  • Cholesterol: 120 mg

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