Ingredients
For the beef
1.2 kg (2½ lb) beef stew meat or beef chuck, cut into 2.5–4 cm cubes
1 tablespoon olive oil (optional, for browning)
½ teaspoon black pepper
½ teaspoon salt, adjusted to taste
For the gravy
1 can (295–300 g / 10–10.5 oz) condensed cream of mushroom soup
1 packet (about 28 g / 1 oz) dry onion soup and dip mix
1 packet (about 28–30 g / 1 oz) brown gravy mix
1½ cups (360 ml) beef broth or stock
1 teaspoon Worcestershire sauce (optional)
1 teaspoon garlic powder
½ teaspoon onion powder (optional)
1 tablespoon cornstarch mixed with 1 tablespoon cold water, only if needed to thicken
Optional additions
1 medium onion, sliced
225 g (8 oz) mushrooms, sliced
1 teaspoon dried thyme
Fresh parsley, chopped, for garnish
For serving
Mashed potatoes, cooked rice, or egg noodles
Steamed green beans, carrots, or broccoli (optional)
Detailed cooking instructions
Step 1: Prepare the beef
Pat the beef cubes dry with paper towels. Season lightly with black pepper and a little salt. Use salt sparingly because the soup, onion mix, gravy mix, and broth may already contain considerable sodium.
Optional browning: Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Browning adds deeper flavour and colour, but you can skip this step for a quicker preparation.
Step 2: Prepare the gravy mixture
In a medium bowl, combine:
Condensed cream of mushroom soup
Dry onion soup mix
Brown gravy mix
Beef broth
Worcestershire sauce
Garlic powder
Optional onion powder
Whisk until the mixture is smooth. The mixture may be somewhat thick before cooking; the beef will release additional juices during slow cooking.
Step 3: Fill the slow cooker
Place the beef cubes into the slow cooker. Add the sliced onion and mushrooms if using them.
Pour the gravy mixture evenly over the beef. Stir gently to coat the pieces. Cover with the lid.
Step 4: Slow cook until tender
Cook according to your slow cooker’s instructions:
LOW: 6–8 hours
HIGH: 3–4 hours
The beef should be fork-tender, and the gravy should be rich and thick. Cooking time varies with the size of the beef cubes, the cut of meat, and the appliance. Avoid repeatedly lifting the lid, as this releases heat and extends cooking time.
Step 5: Check and adjust the gravy
Stir gently near the end of cooking. Taste before adding extra salt.
If the gravy is too thick, add a little warm beef broth. If it is too thin, mix 1 tablespoon cornstarch with 1 tablespoon cold water. Stir this slurry into the slow cooker, cover, and cook on HIGH for another 15–20 minutes, until thickened.
Step 6: Serve
Spoon the beef tips and generous amounts of gravy over creamy mashed potatoes, rice, or egg noodles. Garnish with chopped parsley and serve with your favourite vegetables.
Quick seasoning and sauce guide (Q/S)
Desired result
What to do
Richer beef flavour
Brown the beef before slow cooking
Thicker gravy
Add the cornstarch slurry near the end
Thinner gravy
Stir in extra beef broth a little at a time
More savoury flavour
Add a little Worcestershire sauce
Less salty gravy
Use low-sodium broth and reduced-sodium soup where available
More vegetables
Add sliced mushrooms and onions at the beginning
Dairy-free version
Use a verified dairy-free mushroom soup or homemade mushroom sauce
Gluten-free version
Use certified gluten-free gravy mix, onion seasoning, broth, and mushroom soup
Nut information and allergen notes
Nuts: none intentionally added
This recipe does not require peanuts, almonds, cashews, walnuts, pistachios, or other tree nuts.
Check packaged ingredients
Condensed mushroom soup, gravy mix, onion soup mix, and broth vary by brand. Check labels for nut ingredients and precautionary cross-contact statements if cooking for someone with a nut allergy.
Other possible allergens
Cream of mushroom soup commonly contains milk and may contain wheat. Gravy and onion soup mixes may contain wheat, soy, or other allergens. Review the specific product labels.
Storage and food safety
Refrigerate leftovers within 2 hours in shallow, airtight containers.
Store at 4°C (40°F) or below and consume within 3–4 days.
Reheat leftovers to 74°C (165°F).
Freeze cooled beef tips and gravy for approximately 2–3 months for best quality.
Thaw frozen leftovers in the refrigerator before reheating.
Follow your slow cooker’s instructions and avoid cooking frozen beef directly in a slow cooker.
Approximate nutrition
Per serving, assuming six servings and excluding the optional mashed potatoes, rice, or noodles:
Nutrient
Approximate amount
Calories
350–450 kcal
Protein
35–45 g
Carbohydrates
10–20 g
Fat
15–25 g
Fibre
1–3 g
Sodium
800–1,500 mg
Nutrition varies significantly by beef cut, soup and gravy brands, and portion size. The packaged mixes can make this dish high in sodium, so lower-sodium alternatives are useful if desired.
Best tip: For beef tips as tender as those shown in the recipe photo, use beef chuck, cut the meat into evenly sized cubes, cook on LOW until fork-tender, and allow the gravy to thicken before serving.