Valentine’s Dinner: Only 4 ingredients. I make this when I want a juicy, restaurant-quality meal ready for us, so we can enjoy the evening without being stuck in the kitchen.
This 4-Ingredient Slow Cooker Beef Tips and Potatoes is pure comfort in a bowl. Using golden mushroom soup and a packet of brown gravy creates a rich, savory sauce that tastes like it’s been simmering for hours. Russet potatoes are ideal here—their starchy texture soaks up the beef juices while slightly thickening the gravy as they cook.
Slow Cooker Beef Tips & Potatoes
Ingredients:
- Beef stew meat (or beef tips) – 2 lbs
- Russet potatoes, cut into large chunks – 2 large
- Condensed golden mushroom soup – 2 (10½ oz) cans
- Brown gravy mix – 1 (1 oz) packet
Instructions:
Step 1: Prep the Potatoes
Scrub the russets and cut into large 1½–2 inch chunks.
Tip: Leave the skins on for a rustic touch. Large chunks prevent them from turning mushy as the beef cooks.
Step 2: Layer in the Slow Cooker
Place the potato chunks evenly at the bottom. Arrange the beef tips on top so they can braise in the sauce.
Step 3: Mix the Sauce
In a bowl, whisk together the mushroom soup and brown gravy mix until smooth. No water needed!
Note: The sauce will look thick at first, but the potatoes and beef will release moisture, turning it into a silky gravy.
Step 4: Combine and Coat
Pour the sauce over the beef and potatoes, spreading it so everything is evenly covered.
Step 5: Cook Low and Slow
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. Avoid lifting the lid—keeping the steam inside helps the meat become tender.
Step 6: Serve
Once the beef is fork-tender, gently stir to coat everything in gravy. Serve hot and enjoy!
