Description
This easy Slow Cooker Beef Tips and Gravy recipe is the perfect dump and go dinner idea for a busy weeknight. Tender beef, rich and savory gravy go beautifully with mashed potatoes, egg noodles or rice. There is no need to precook anything, saving time and dirty dishes.
Ingredients
- 2.50 pounds top sirloin beef, cubed
- 1 tablespoon oil
- 1 tablespoon Umami seasoning (McCormick brand)
- 1 teaspoon ground celery seed
- 1 teaspoon ground thyme
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups low sodium beef broth
- 16 ounce can diced tomatoes
- 1 medium onion, chopped
- 3 teaspoons minced garlic or 2 teaspoons garlic powder
- 2 tablespoons red wine vinegar
- 2 Bay leaves
Instructions
- Cut beef into approximately 1 1/2 inch cubes. Combine seasonings, except red pepper flakes.
- Place beef cubes into large bowl, coat with oil and seasonings.
- Place beef, broth, tomatoes, garlic, Worcestershire, Bay leaves, onion in a slow cooker.
- Cook on low for 6-7 hours or high for 4 hours.
- Add the vinegar and red pepper flakes to slow cooker. Stir well. Check beef tips for doneness. You should be able to break apart with a fork and they will slightly shred as well. If the beef tips still seem tough. Cook another 30 minutes or so.
- Remove 1 cup of the liquid. Stir in the Arrowroot or cornstarch or flour. Press out any lump. Stir in the gravy master, if using.
- Add gravy back to the slow cooker, cook for about 15 minutes until gravy thickens. You can add a bit more flour etc. combined with the liquid if you want the gravy thicker.
- Taste gravy for seasoning and also remove Bay leaves before serving.
Notes
*You can prep the beef and other ingredients the day before so it's quick and easy to pour everything in the slow cooker in the morning.
*Cut the meat into similar size to ensure even cooking. To test for doneness, use a meat thermometer to see if it registers at least 150°F. Also use a fork to see if the cubes are easily cut apart or shredded.
*Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave or in a skillet on the stovetop for 2-3 minutes on low heat. Freeze for up to 3 months and defrost overnight in the refrigerator.
Nutrition
- Serving Size: 1
- Calories: 291
- Sugar: 2.5g
- Sodium: 713mg
- Fat: 9.3g
- Carbohydrates: 6.2g
- Protein: 43.7g
- Cholesterol: 111mg