Crock Pot Beef Tips With Gravy Recipes

Steps:

• Brown beef tips in vegetable oil and place in crock pot. In same saucepan, sautee onions and place on top of beef tips.
• Add mushroom soup, worcestershire sauce and water to same saucepan. Heat and stir to mix. Add to crock pot.
• Turn crock pot to high for 1 hour and turn to low for 4 to 5 hours. Add sour cream during last 15 minutes and stir.
• Note: Cream of mushroom soup will add some salty flavor. At end of cook time do a taste test and if too salty, add about 3-4 tablespoons of water which will dilute saltiness.

Steps:

• In a plastic bag, combine 1/2 cup flour with the salt and pepper; toss with beef cubes to coat thoroughly. Place beef cubes in crock pot.
• Place chopped green pepper and sliced mushrooms on top of beef cubes.
• In a large pyrex measuring cup, combine beef broth, Worcestershire sauce, and tomato paste or ketchup. Pour over beef and vegetables; stir well.
• Cover and cook on LOW setting for 7 to 12 hours. ONE hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 Tablespoons flour; stir into crock pot, blending well. Cover and cook until thickened.
• Serve over Buttered Noodles.

Steps:

• Place flour in resealable plastic bag.
• Add beef and shake to coat.
• In skillet, brown beef in oil til lightly browned on all sides.
• Transfer to crock pot.
• Add peppers, onion and 2 cups water.
• Cover and cook on low 6-8 hours.
• In bowl, whisk together remaining 1 cup water and gravy envelopes.
• Add to crock and cook for last 30 minutes.
• Serve over mashed potatoes, hot egg noodles or rice.

Steps:

• Place the cubed beef and chopped onion in the bottom of the slow cooker.
• Mix both packets of brown gravy mix with 1 cup of water, and pour over the beef tips.
• Add the mushrooms and liquid from the can, if using.
• Add bouillon cube and set the slow cooker to high for 3-4 hours (or low for 6-8 hours).
• Place the brown rice, salt and remaining 2 1/2 cups of water in a wide, shallow pan. Bring it to a boil. Reduce the heat to simmer, cover the pan and cook for 30 minutes.
• Fluff the rice with a fork and place a serving on each plate. Ladle the beef and gravy over the rice for serving.

Steps:

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding more oil as needed. Transfer meat to slow cooker., Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high until gravy is thickened, 15-30 minutes. Serve with mashed potatoes.

Steps:

• Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
• Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
• Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

Steps:

• In a five quart slow cooker, combine dry onion soup mix, cream of mushroom soup & beef broth. Whisk to combine (don't worry if there are any lumps; they will come out as it cooks.
• Cut beef into about 1.5 inch cubes (or use pre-cut beef tips). Sprinkle lemon pepper seasoning on beef.
• Add meat to crock pot and give it a good stir.
• Cover and cook on low for at least 6-8 hours.
• Once ready, work on gravy if you'd like it thicker. In a medium pot, melt two tbls butter. Once melted, add in about 3 heaping tbls of flour. Whisk it together until smooth.
• Pour in 2 cups of the beef broth mixture into the butter/flour mixture. Whisk until smooth and bring the heat up to high. Once it reaches desired thickness, take off heat and return gravy to crock pot.
• Serve over rice, noodles, or whatever strikes your fancy!

Steps:

• Place beef in a slow cooker. Stir cream of mushroom soup, dry onion soup mix, onion, garlic, cremini mushrooms, and ginger ale in a bowl until thoroughly combined and pour the mixture over the beef.
• Cover, set slow cooker to High, and cook for 1 hour; turn cooker down to Low and cook for 5 more hours.