I can’t get enough of these tender Crockpot Beef Tips in rich ranch gravy, especially piled over noodles. This is the kind of slow cooker dinner that disappears fast and has everyone asking for seconds.

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I am obsessed with these slow cooker beef tips because the gravy is rich, salty, savory, and just a little tangy from ranch seasoning mix. I love how the meat turns tender enough to fall apart, then gets dragged through a thick, glossy sauce that clings to egg noodles like it means it.

And honestly, this is the kind of dinner I crave when I want something hearty without pretending I have my life together. But the real reason I keep making it?

That gravy. Spoonable, beefy, no sad watery nonsense.

Just a bowl I never get tired of.

Ingredients

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Beef stew meat gets super tender and makes this feel like real comfort food.
Olive oil helps brown the beef, adding deeper, cozy flavor.
Yellow onion melts down and gives the gravy that sweet, savory backbone.
Mushrooms bring earthy flavor and make the sauce feel extra hearty.
Garlic adds that warm, “something smells amazing” vibe right away.
Ranch seasoning is the sneaky shortcut that makes everything taste seasoned.
Beef broth keeps it saucy, rich, and perfect for spooning over noodles.
Worcestershire sauce adds a salty, tangy kick that wakes up the gravy.
Tomato paste gives the sauce body and a little savory depth.
Flour or cornstarch thickens the gravy so it clings to every bite.
Butter makes the gravy glossy, smooth, and a little more indulgent.
Egg noodles catch all that gravy, which is basically the whole point.
Plus, parsley adds a fresh pop if you’re feeling fancy.

Ingredient Quantities

2 pounds beef stew meat, cut into 1 to 1 1/2 inch pieces

1 tablespoon olive oil for browning (optional)

1 large yellow onion, chopped

8 ounces mushrooms, sliced (optional)

3 cloves garlic, minced

1 (1 ounce) packet ranch seasoning mix

2 cups low sodium beef broth

1 tablespoon Worcestershire sauce

2 tablespoons tomato paste

3 tablespoons all purpose flour for thickening, plus extra for dredging beef (or 3 tablespoons cornstarch for a slurry)

2 tablespoons unsalted butter

Salt and freshly ground black pepper to taste

12 ounces egg noodles or wide pasta for serving

Chopped fresh parsley for garnish (optional)

How to Make this

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1. Pat beef stew meat dry, season with salt and pepper, and lightly dredge in a few tablespoons of flour if using for extra browning.

2. In a large skillet over medium-high heat, heat olive oil and brown meat in batches until well seared on all sides, about 2 to 3 minutes per side; transfer to the slow cooker. If skipping browning, add raw beef directly to the slow cooker.

3. In the same skillet, melt butter and sauté chopped onion and sliced mushrooms until softened, about 4 to 5 minutes; add minced garlic and cook 30 seconds until fragrant. Transfer vegetables to the slow cooker.

4. Sprinkle the packet of ranch seasoning over the beef and vegetables in the slow cooker.

5. Whisk together beef broth, Worcestershire sauce, and tomato paste until combined, then pour over the beef and vegetables. Stir gently to distribute seasonings.

6. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until beef is fork tender.

7. To thicken gravy using flour: remove 1 cup hot cooking liquid to a bowl, whisk in 3 tablespoons flour until smooth, then slowly stir the slurry back into the slow cooker and cook on HIGH for 15 to 30 minutes until thickened. To use cornstarch: mix 3 tablespoons cornstarch with cold water to form a slurry and whisk into hot liquid, then cook until thickened.

8. Taste and adjust seasoning with salt and freshly ground black pepper. If gravy needs more richness, stir in a small pat of butter.

9. Cook egg noodles according to package directions, drain, and serve topped with beef and generous spoonfuls of gravy. Garnish with chopped fresh parsley if desired.

Equipment Needed

1. Cutting board
2. Chef knife
3. Large skillet or frying pan
4. Slow cooker (crockpot)
5. Medium saucepan or pot for noodles
6. Colander or strainer
7. Mixing bowls (1 large, 1 small)
8. Whisk and wooden spoon or spatula
9. Tongs or slotted spoon

FAQ

Q: Do I need to brown the beef first? A: Browning is optional but recommended. Quickly searing beef in olive oil adds deep flavor and better color, but you can skip it to save time and still get tender results in the slow cooker.

Q: Can I use cornstarch instead of flour for thickening? A: Yes. Use 3 tablespoons cornstarch mixed with an equal amount of cold water to make a slurry and stir it into the hot gravy near the end of cooking. Cornstarch creates a clearer, silkier sauce while flour gives a richer, slightly more opaque gravy.

Q: How long should I cook the beef in the slow cooker? A: Cook on low for 7 to 8 hours or on high for 3 to 4 hours, until beef is fork tender. Timing can vary with meat size and slow cooker model, so test for tenderness before serving.

Q: How do I prevent a watery gravy? A: Thicken with the recommended flour or cornstarch at the end of cooking. If gravy is still thin, transfer some hot liquid to a small bowl, whisk in more flour or cornstarch, then stir back into the pot and simmer until thickened.

Q: How should I store and reheat leftovers? A: Cool to room temperature, refrigerate in an airtight container for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stove over low heat, adding a splash of broth if needed to loosen the gravy.

Q: What are the best serving options besides egg noodles? A: Serve over mashed potatoes, wide pasta, rice, or creamy polenta. A sprinkle of chopped parsley brightens the dish just before serving.

Slow Cooker Beef Tips & Gravy – Perfect Over Noodles! Recipe Substitutions and Variations

Beef stew meat: use chuck roast cut into 1 to 1 1/2 inch cubes, sirloin tip roast trimmed and cubed, or prepackaged stew beef.
Ranch seasoning mix: substitute 1 tablespoon Italian seasoning plus 1 teaspoon garlic powder and 1 teaspoon onion powder, or use 1 tablespoon store bought steak seasoning for a bolder profile.
All purpose flour (thickening): use 3 tablespoons cornstarch mixed with equal cold water as a slurry, or 3 tablespoons arrowroot or tapioca starch for a gluten free option.
Egg noodles: serve over wide pasta, buttered mashed potatoes, or steamed rice for a different but compatible base.

Pro Tips

1) Brown the beef in batches until it has a deep mahogany crust. That crust is flavor you will not get back once it hits the slow cooker, so resist crowding the pan. If you skipped browning, stir in a teaspoon of tomato paste while sautéing the onions to add some caramelized depth.

2) After browning and before adding the veggies, deglaze the pan with a splash of beef broth or a tablespoon of Worcestershire sauce, scraping up all the browned bits. Pour that liquid into the slow cooker for an easy boost of savory goodness.

3) For the silkiest gravy, take the cooking liquid out and mix your thickener into it until perfectly smooth before returning it to the pot. If using flour, whisk it into warm liquid; if using cornstarch, whisk it into cold water first. Heat briefly after adding so the starch cooks through and the gravy becomes glossy.

4) Timing matters for mushrooms and delicate herbs. Add mushrooms and chopped parsley in the last 60 to 30 minutes of cooking to preserve texture and brightness. If you like mushrooms very soft, add them earlier.

5) Make the noodles separately and keep them slightly underdone by 1 minute so they do not go mushy when sauced. Toss the drained noodles with a little butter or reserved cooking liquid to keep them from clumping and to help them soak up the gravy when serving.

Slow Cooker Beef Tips & Gravy – Perfect Over Noodles! Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

692

kcal

Equipment: 1. Cutting board
2. Chef knife
3. Large skillet or frying pan
4. Slow cooker (crockpot)
5. Medium saucepan or pot for noodles
6. Colander or strainer
7. Mixing bowls (1 large, 1 small)
8. Whisk and wooden spoon or spatula
9. Tongs or slotted spoon

Ingredients

2 pounds beef stew meat, cut into 1 to 1 1/2 inch pieces
1 tablespoon olive oil for browning (optional)
1 large yellow onion, chopped
8 ounces mushrooms, sliced (optional)
3 cloves garlic, minced
1 (1 ounce) packet ranch seasoning mix
2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
3 tablespoons all purpose flour for thickening, plus extra for dredging beef (or 3 tablespoons cornstarch for a slurry)
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
12 ounces egg noodles or wide pasta for serving
Chopped fresh parsley for garnish (optional)

Directions

Pat beef stew meat dry, season with salt and pepper, and lightly dredge in a few tablespoons of flour if using for extra browning.
In a large skillet over medium-high heat, heat olive oil and brown meat in batches until well seared on all sides, about 2 to 3 minutes per side; transfer to the slow cooker. If skipping browning, add raw beef directly to the slow cooker.
In the same skillet, melt butter and sauté chopped onion and sliced mushrooms until softened, about 4 to 5 minutes; add minced garlic and cook 30 seconds until fragrant. Transfer vegetables to the slow cooker.
Sprinkle the packet of ranch seasoning over the beef and vegetables in the slow cooker.
Whisk together beef broth, Worcestershire sauce, and tomato paste until combined, then pour over the beef and vegetables. Stir gently to distribute seasonings.
Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until beef is fork tender.
To thicken gravy using flour: remove 1 cup hot cooking liquid to a bowl, whisk in 3 tablespoons flour until smooth, then slowly stir the slurry back into the slow cooker and cook on HIGH for 15 to 30 minutes until thickened. To use cornstarch: mix 3 tablespoons cornstarch with cold water to form a slurry and whisk into hot liquid, then cook until thickened.
Taste and adjust seasoning with salt and freshly ground black pepper. If gravy needs more richness, stir in a small pat of butter.
Cook egg noodles according to package directions, drain, and serve topped with beef and generous spoonfuls of gravy. Garnish with chopped fresh parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.