Crockpot Beef Tips in Gravy
These crockpot beef tips in gravy are definitely a comfort food that makes everyone excited to sit down for dinner! Tender chunks of beef simmer in a rich, savory gravy until they’re fork-tender and full of flavor. However, the secret ingredient that takes this recipe to another level isn’t an expensive cut of beef or a complicated seasoning blend. It’s brandy! A splash of brandy deglazes the skillet after searing the beef, lifting all those delicious browned bits from the bottom of the pan and adding a subtle depth of flavor to the gravy.
These beef tips in gravy are easy to prepare, thanks to the slow cooker. First, you’ll sear the stew meat in a hot skillet to develop a beautiful brown crust. Next, you’ll deglaze the pan with brandy before transferring those flavorful juices to the crockpot. Then, let the slow cooker handle the rest!
As the beef cooks in beef stock, soy sauce, garlic powder, and onion powder, it becomes tender while the cooking liquid develops a rich, savory flavor. Finally, a simple cornstarch slurry thickens everything into a delicious gravy that’s perfect for spooning over mashed potatoes, rice, or egg noodles.
Even better, you don’t need to spend a fortune on beef tenderloin or another expensive cut of meat. Stew meat works best for a slow cook because the long cooking time helps break down its connective tissue. As a result, you get tender beef tips and homemade gravy that taste like the best dinner on a chilly evening.
If you’re looking for an easy family dinner with a little extra flavor, these crockpot beef tips in gravy are a good place to start!
Why You’ll Love These Beef Tips in Gravy
The brandy makes a difference. Although brandy might seem like an unusual ingredient for a crockpot beef recipe, it adds a subtle fruity, caramel-like depth that complements the savory beef. More importantly, it helps loosen the browned bits left behind after searing the meat. Those bits contain concentrated flavor, so you don’t want to leave them sitting in the skillet!
The slow cooker does most of the work. Once you sear the meat and add the ingredients to the crockpot, you can let everything cook until the beef becomes tender. You won’t need to stand over the stove stirring a pot all afternoon.
Stew meat keeps the recipe practical. You don’t need an expensive steak to make a satisfying beef dinner. Instead, the slow cooking process transforms stew meat into tender bites with a rich gravy.
The gravy is made from scratch. Beef stock, soy sauce, seasonings, and the pan drippings create a flavorful base. Then, cornstarch thickens the cooking liquid into a gravy you can generously spoon over your favorite mashed potatoes, rice, or egg noodles.
It’s an easy family dinner. Add a vegetable on the side, and dinner is ready!
Ingredients for Crockpot Beef Tips in Gravy
You only need a handful of ingredients to make this recipe.
- Stew meat: Three pounds of beef stew meat make this a hearty meal. Stew meat often comes from tougher cuts that benefit from long, slow cooking. As the beef cooks, the connective tissue gradually softens, helping the meat become tender.
- Sea salt: Half a teaspoon seasons the beef before searing. Since soy sauce also contributes saltiness, you can adjust the seasoning toward the end of cooking.
- Black pepper: Half a teaspoon adds a mild peppery bite and complements the savory gravy.
- Avocado oil: Two tablespoons help sear the beef in the skillet. Avocado oil works well for high-heat cooking because it has a high smoke point.
- Brandy: One-third cup is the secret ingredient! You’ll use it to deglaze the skillet after searing the beef. It loosens the flavorful browned bits and contributes a subtle fruity, oaky, and caramel-like depth to the gravy.
- Beef stock: Three cups provide the main liquid for the gravy. Choose a good-quality beef stock for a rich, savory base.
- Soy sauce: Two tablespoons add saltiness and umami, which help deepen the beef flavor.
- Garlic powder: Half a teaspoon gives the gravy a gentle garlic flavor without requiring fresh garlic.
- Onion powder: Half a teaspoon adds a savory onion note that complements the beef and stock.
- Cornstarch: Three tablespoons thicken the cooking liquid into gravy.
- Water: A quarter cup combines with the cornstarch to make a slurry. Mixing the cornstarch with cold water first helps prevent lumps in the gravy.
Why Use Brandy in Beef Tips and Gravy?
Brandy is a distilled spirit traditionally made from fermented fruit, most commonly grapes. Depending on the variety and how it’s aged, brandy can have fruity, warm, woody, and caramel-like notes. Those flavors complement the savory taste of beef and make a delicious addition to a rich gravy.
However, the biggest reason to use brandy in this recipe is what happens when you deglaze the skillet.
When you sear beef over medium-high heat, little browned bits stick to the bottom of the pan. These browned bits develop through the Maillard reaction, a process that creates complex, savory flavors when proteins and sugars are exposed to heat. Although they might look like something you need to scrub away, they’re packed with flavor!
After you transfer the beef to the crockpot, pour the brandy into the hot skillet. As the liquid heats, use a wooden spoon to scrape up those browned bits. The brandy loosens them so they can become part of the gravy rather than staying behind in the pan.
Additionally, the alcohol helps dissolve some flavor compounds that don’t dissolve as readily in water alone. The result is a more complex cooking liquid with fruity and toasted notes that complement the beef stock and soy sauce.
You don’t need a lot of brandy, either. One-third cup is enough to deglaze the skillet and contribute flavor without overwhelming the beef.
Does Beef Gravy Taste Like Brandy?
Not exactly! The goal isn’t to make gravy that tastes strongly of alcohol. Instead, brandy adds depth and complexity to the savory beef flavor.
As the brandy simmers in the skillet, some of the alcohol evaporates.
Once you add the brandy and beef stock to the crockpot, the flavor blends with the meat juices, soy sauce, and seasonings. Therefore, you get a rich gravy with a subtle complexity rather than a sauce that tastes like a glass of brandy.
If you enjoy adding a little extra flavor to traditional recipes, this technique is worth learning. You can also use the same deglazing method in other savory dishes that benefit from the browned bits left after searing meat.
How to Make Crockpot Beef Tips in Gravy
The preparation is straightforward, but one important step makes a big difference: take the time to brown the beef before putting it in the slow cooker.
Step 1: Season the Beef
Start by placing the stew meat in a bowl or on a large plate. Sprinkle the meat with sea salt and black pepper, tossing it to distribute the seasoning evenly.
Patting the beef dry with paper towels before seasoning can also help it brown more effectively. Excess moisture creates steam, which can prevent the meat from developing a good crust.
Step 2: Heat the Oil
Add the avocado oil to a cast-iron skillet and heat it over medium-high heat.
Once the oil is hot, you’re ready to sear the beef. Avoid adding all three pounds of stew meat at once. Instead, work in batches so the pieces have enough room to brown.
Step 3: Sear the Stew Meat
Place a portion of the beef in the hot skillet, leaving a little space between the pieces. Sear the meat on all sides, turning it as needed to develop a brown crust.
Transfer the browned beef to your crockpot and continue working in batches until all the meat has been seared.
Don’t worry about cooking the beef all the way through at this stage. The purpose is to develop flavor and color. The crockpot will finish cooking the meat until it becomes tender.
Step 4: Deglaze the Skillet With Brandy
After removing the beef, carefully pour the brandy into the skillet. The pan will be hot, so add the liquid slowly and keep your face and hands away from rising steam.
Use a wooden spoon to scrape the bottom of the skillet, loosening the browned bits left behind by the beef. Let the brandy simmer for a few minutes while you continue scraping the pan.
This step captures all that concentrated flavor and incorporates it into the cooking liquid. Once you’ve loosened the browned bits, pour the brandy and pan juices into the crockpot with the seared beef.
Step 5: Add the Beef Stock and Seasonings
Pour the beef stock into the crockpot. Next, add the soy sauce, garlic powder, and onion powder.
Stir the ingredients gently to distribute the seasonings and combine the liquids around the beef. At this point, the gravy base might look thin, but that’s exactly what you want before slow cooking.
Step 6: Cook Until the Beef Is Tender
Cover the crockpot and cook on high for four to five hours.
Cooking time can vary depending on your slow cooker and the size and type of stew meat. Therefore, begin checking the beef toward the end of the cooking window. The meat should become fork-tender rather than chewy.
If the beef still feels tough, give it more time. Tough cuts often need additional cooking before their connective tissue softens, so don’t rush the process.
Step 7: Make the Cornstarch Slurry
Once the beef is tender, combine three tablespoons of cornstarch with a quarter cup of cold water in a small bowl. Whisk until the mixture is smooth and no dry cornstarch remains.
This mixture is called a slurry. By dissolving the cornstarch in cold water before adding it to the crockpot, you reduce the risk of creating lumps in the gravy.
Pour the slurry into the crockpot and stir gently to incorporate it into the cooking liquid.
Step 8: Thicken the Gravy
Cover the crockpot and continue cooking for approximately 30 minutes, allowing the gravy to thicken.
Give the gravy a stir before serving. If it seems thinner than you’d like, remember that it may need a little more time to thicken. On the other hand, if it becomes too thick, stir in a small amount of warm beef stock until it reaches your preferred consistency.
Finally, taste the gravy and adjust the salt and pepper if necessary. The soy sauce adds saltiness, so taste before adding more salt.
Step 9: Serve and Enjoy!
Spoon the beef tips and gravy over mashed potatoes, rice, or egg noodles. Make sure every serving gets plenty of that delicious gravy!
For a complete meal, serve the beef with green beans, roasted carrots, steamed broccoli, or another vegetable your family enjoys.
Tips for the Best Beef Tips and Gravy
Don’t skip searing the beef. Although you can technically cook stew meat directly in a slow cooker, browning it first creates extra flavor. It also gives you the browned bits that make the brandy deglazing step so worthwhile.
Work in batches. Adding too much beef to the skillet at once lowers the temperature and causes the meat to release moisture. Consequently, the beef may steam instead of brown. Give each batch enough room to develop a good crust.
Scrape up the browned bits. Those little bits on the bottom of the skillet contain concentrated flavor. Use the brandy to loosen them, and make sure you transfer the liquid into the crockpot.
Use cold water for the slurry. Hot water can cause the cornstarch to clump before it disperses. Cold water helps create a smooth mixture that thickens the gravy more evenly.
Check the texture before serving. Beef stew meat varies, and slow cookers don’t all cook at the same rate. The beef is ready when it’s fork-tender, so allow extra cooking time if needed.
Taste before adding extra salt. Beef stock and soy sauce can both contain considerable sodium. Once the gravy has thickened, taste it and adjust the seasonings according to your preference.
What to Serve With Beef Tips in Gravy
One of the best things about beef tips is how delicious they are served over a starch that soaks up the gravy. Here are a few ideas for serving this recipe.
- Mashed potatoes: Creamy homemade mashed potatoes are a classic choice. The gravy runs into the potatoes, making every bite delicious.
- Egg noodles: Wide egg noodles provide a comforting base for the tender beef and savory sauce.
- White rice: Fluffy rice absorbs the gravy and keeps the meal simple.
- Roasted vegetables: Carrots, broccoli, or Brussels sprouts add color and texture to the plate.
- Green beans: Steamed or sautéed green beans make an easy vegetable side.
- Homemade bread: Serve warm bread alongside the meal to soak up any extra gravy.
- Yorkshire pudding: Fill your freshly baked Yorkshire pudding with the savory gravy.
How to Store and Reheat Leftovers
Allow leftover beef tips and gravy to cool slightly, then transfer them to an airtight container. Refrigerate within two hours of cooking and use within three to four days.
To reheat, place a portion in a saucepan over medium-low heat, stirring occasionally until the beef and gravy are hot throughout. If the gravy has thickened too much in the refrigerator, add a splash of beef stock or water to loosen it.
You can also reheat individual portions in the microwave. Cover the dish loosely, stir partway through heating, and make sure the food reaches 165°F.
For longer storage, freeze the cooled beef tips and gravy in a freezer-safe container. Leave a little space at the top for expansion and label the container with the date. For best quality, use within about two to three months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
What cut of beef is best for beef tips?
Beef stew meat works well because it typically comes from tougher cuts that become tender during slow cooking. Chuck is another good option. Cut the beef into similarly sized pieces so they cook more evenly.
Why do you use brandy in beef tips and gravy?
Brandy deglazes the skillet, lifting the browned bits left behind after searing the beef. It also contributes subtle fruity, toasted, and caramel-like notes that complement the savory beef stock and soy sauce.
Can I leave out the brandy?
Yes, although the flavor will be different. You can deglaze the skillet with additional beef stock instead. Scrape up the browned bits as usual so you still capture the flavor left in the pan.
Can I cook beef tips on low instead of high?
Yes. Slow cookers vary, but you can generally expect beef tips to take approximately seven to eight hours on low. Use tenderness rather than the clock alone to determine when they’re ready.
Why are my beef tips still tough?
The beef may need more cooking time. Tough cuts become tender as their connective tissue breaks down, and this process can take longer depending on the cut and your slow cooker. Continue cooking until the meat is fork-tender.
How do I make the gravy thicker?
The cornstarch slurry should thicken the gravy after about 30 minutes of additional cooking. If it remains thin, mix a little more cornstarch with cold water and add it gradually. Allow time for the gravy to thicken before adding more.
Does the alcohol cook out of the brandy?
Some alcohol evaporates during simmering, but cooking does not guarantee that all the alcohol disappears. The amount remaining depends on the cooking conditions and time. If you need to avoid alcohol entirely, use beef stock to deglaze the skillet instead.
Make These Crockpot Beef Tips for Dinner!
These crockpot beef tips in gravy prove that a few simple ingredients can create a deeply satisfying dinner. The slow cooker makes the beef tender, the homemade gravy brings everything together, and that splash of brandy adds an extra layer of flavor.
Best of all, it’s easy! Sear the beef, deglaze the skillet, let the crockpot do the work, and thicken the gravy before serving. Then, spoon everything over mashed potatoes, rice, or egg noodles for a comforting meal your family will look forward to.
The next time you’re craving tender beef and savory homemade gravy, give this recipe a try. Don’t skip the brandy deglazing step, because those flavorful pan drippings are worth every minute!
More Beef Recipes
Oven Roasted Beef Brisket
Beef Stroganoff
Beef Bourguignon
Brandy Beef Tips and Gravy
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Ingredients
- 3 pounds Stew meat
- 1/2 tsp Sea salt
- 1/2 tsp Black pepper
- 2 tbsp Avocado oil
- 1/3 cup Brandy
- 3 cups Beef stock
- 2 tbsp Soy sauce
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 3 tbsp Cornstarch
- 1/4 cup Water
Instructions
- Season the stew meat with salt and pepper.
- Heat avocado oil over medium high heat in a cast iron skillet.
- Working in batches, sear the stew meat on all sides.
- Transfer the seared meat to the crockpot.
- Deglaze the skillet with the brandy, scraping to release the brown bits. Simmer for a few minutes, then pour the brandy into the crockpot.
- Add the beef broth, soy sauce, garlic powder, and onion powder to the crockpot
- Set on high and allow to cook for 4-5 hours.
- Once the stew meat becomes fork tender, make a cornstarch slurry and pour it into the crockpot.
- Stir, cover, and allow to thicken for 30 minutes.
- Once thickened, serve over mashed potatoes, rice, or egg noodles.
Nutrition
