Crockpot Steak & Gravy
Listen, This is one of those meals that feels like a warm hug, like someone’s grandma cooked it for 12 hours, but spoiler... It’s mostly just your crockpot doing the heavy lifting. We’re layering flavor here, y’all. A little garlic, a little Worcestershire, tomato paste for depth, rosemary for that something's fancy but not too fancy vibe, and butter. Because obviously. You throw everything in, give it some love (or just a stir and a pat), and let it go low and slow until the beef is melt in your mouth tender and the gravy basically demands a biscuit or some mashed potatoes underneath. Bonus points if you splash in a little red wine, I won’t tell.
Ingredients
- 2 lbsbeef stew meat or sirloin steak tips (cut into chunks)
- 1packet brown gravy mix
- 1packet lipton onion soup mix
- 1 cupsbeef broth (low sodium works great)
- 1 tbspworcestershire sauce
- 4 tbspbutter (cut into chunks)
- 1 tbsptomato paste
- 2 tbspolive oil
- 1 tspblack pepper
- 8 cloveschopped garlic
- optional: 1 tbsp cornstarch + 1 tbsp worcestershire (for thickening)
- 1 sprigchopped rosemary
- optional: splash of red wine
Directions
- 1
In the base of the crockpot add the beef stock and the lipton onion soup mix and stir it together.
- 2
In a bowl, add the steak tips or beef chunks, olive oil, salt and pepper, chopped fresh rosemary, worcestershire, tomato paste, chopped fresh garlic and mix that all together.
- 3
Add the meat mixture into the crockpot
- 4
Shake the packet of brown gravy mix over the beef chunks, Do not mix.
- 5
Add the packs of butter on top of the brown gravy mix.
- 6
Set it & forget it:
- 7
Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef is fall-apart tender.
- 8
Thicken the sauce (optional):
- 9
If you want a thicker gravy, mix cornstarch + water in a small bowl, stir it into the crockpot during the last 30 minutes of cooking, and let it bubble up.