Slow cooker beef tips deliver incredible tenderness and rich flavor with minimal effort. A quick sear and simple ingredients transform into a comforting meal that simmers all day. It’s the ultimate set-and-forget dinner for busy days.
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Why You’ll Love This Slow Cooker Beef Tips
- Effortless cooking: Sear, set, and let the slow cooker do the work.
- Melt-in-your-mouth beef: Long, gentle braising yields incredibly tender meat.
- Self-made gravy: Juices and seasonings create a rich, savory sauce.
- Versatile serving: Perfect over mashed potatoes, noodles, or polenta.
Ingredients & Tools
- 2 lbs beef stew meat (chuck roast, cut into 1.5-inch cubes)
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 2 cups beef broth (low sodium preferred)
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 3 tbsp all-purpose flour
- 1 tbsp cornstarch (optional, for a thicker gravy)
- Kosher salt and freshly ground black pepper
Tools: A 6-quart or larger slow cooker, a large skillet, and a whisk.
Notes: Don’t skip the sear for deep flavor. Low-sodium broth helps control saltiness.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 10 g |
| Fiber: | 1 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 7-8 hours (Low) or 4-5 hours (High) | Total Time: 7 hours 20 minutes (plus optional resting)
Before You Start: Tips & Ingredient Notes
- Is searing the beef really necessary? Honestly, yes. Searing creates a beautiful brown crust through the Maillard reaction, which adds a ton of savory depth you just can’t get from boiling the meat alone. It’s the difference between a good gravy and a great one.
- What’s the best cut of beef to use? Chuck roast is your best friend here. It’s a well-marbled, tougher cut that becomes incredibly tender and flavorful when cooked low and slow. Avoid lean cuts like sirloin, which can become dry and tough.
- Can I make this gravy thicker? Absolutely. The flour added before slow cooking will thicken it, but if you want a really luxurious, spoon-coating gravy, make a cornstarch slurry at the end. It’s a foolproof way to get the perfect consistency.
- Low and slow or high and fast? For the most tender result, I always recommend the low setting. The gentle heat breaks down the collagen more gradually, resulting in a superior texture. The high setting is a good shortcut, but the beef won’t be quite as fall-apart tender.
How to Make Slow Cooker Beef Tips
Step 1: Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear, not a steam. Season them generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, sear the beef for about 2-3 minutes per side, until a deep brown crust forms. You’ll hear a nice sizzle when you add them. Transfer the seared beef to your slow cooker insert.
Step 2: In the same skillet, using the rendered beef fat and oil, add your diced onion. Sauté for about 4-5 minutes until they become translucent and soft. Add the minced garlic and sliced mushrooms and cook for another 3-4 minutes, until the mushrooms have released their liquid and started to brown. Scrape all of this flavorful mixture into the slow cooker with the beef.
Step 3: Now, let’s build the gravy base. Sprinkle the 3 tablespoons of flour over the beef and vegetable mixture in the slow cooker. Toss everything together until the flour is no longer visible and has coated the beef and veggies. This little coating will help thicken the sauce as it cooks.
Step 4: Pour in the beef broth and Worcestershire sauce. Add the tomato paste, dried thyme, and bay leaves, and give everything a good, gentle stir to combine. The liquid should just about cover the beef. You’ll notice the broth will look a bit cloudy from the flour—that’s perfect, it will cook into a silky gravy.
Step 5: Place the lid on your slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef is done when you can easily shred a piece with two forks. It should be incredibly tender. Resist the urge to open the lid too often, as this lets out heat and steam, increasing the cooking time.
Step 6: Once the beef is tender, carefully remove the bay leaves. If you’d like a thicker gravy, make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the slow cooker, replace the lid, and cook on HIGH for an additional 15-20 minutes, until the gravy has thickened to your liking. Taste and adjust seasoning with more salt and pepper if needed.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Portion and freeze for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on stove with a splash of broth or water to loosen gravy.
Serving Suggestions
Complementary Dishes
- Creamy Mashed Potatoes — The ultimate comfort food pairing. The fluffy, buttery potatoes are the perfect vehicle for sopping up every last drop of that rich gravy.
- Buttered Egg Noodles — A classic for a reason. Their simple, mild flavor and soft texture allow the beef and gravy to be the absolute stars of the show.
- Soft Polenta or Grits — For a wonderfully creamy and elegant twist. The cornmeal base provides a subtle sweetness that complements the savory beef beautifully.
Drinks
- A Robust Red Wine — A glass of Cabernet Sauvignon or Malbec has the body and tannins to stand up to the hearty, umami-rich flavors of the dish.
- Dark Ale or Stout — The roasted, malty notes in a good dark beer mirror the deep, caramelized flavors from the seared beef and create a fantastic harmony.
- Sparkling Water with Lemon — A crisp, clean non-alcoholic option that helps cut through the richness of the meal and cleanses the palate between bites.
Something Sweet
- Classic Apple Crisp — The warm, spiced apples and crunchy oat topping offer a lovely, comforting contrast to the savory main course.
- Dark Chocolate Pots de Crème — A rich, silky chocolate dessert that feels indulgent and sophisticated without being overly heavy after a hearty meal.
- Simple Vanilla Bean Panna Cotta — Its cool, creamy, and delicate nature is the perfect light finish that won’t compete with the memory of the beef tips.
Top Mistakes to Avoid
- Mistake: Skipping the sear. I’ve been tempted to dump everything in raw to save time, but it always results in a less flavorful, almost boiled-meat taste. That initial browning is non-negotiable for building a deep, savory foundation.
- Mistake: Overcrowding the pan when searing. If you add too much beef at once, the pan temperature drops, and the meat steams instead of sears. You’ll end up with gray, tough beef and miss out on all those delicious browned bits (fond) in the pan. Patience is key—sear in batches.
- Mistake: Using lean cuts of beef. Cuts like sirloin lack the marbling and collagen needed to become tender during long cooking. They’ll tighten up and become chewy. Stick with well-marbled chuck roast for guaranteed tenderness.
- Mistake: Lifting the lid too often. Every time you peek, you release a significant amount of heat and steam, which can add 15-20 minutes to your cooking time each time. Trust the process and keep that lid on!
Expert Tips
- Tip: Deglaze your skillet. After sautéing the vegetables, pour a splash of your beef broth into the hot skillet and use a wooden spoon to scrape up all the browned bits. Pour this liquid gold into the slow cooker—it’s pure flavor.
- Tip: Add delicate vegetables later. If you want to include veggies like peas or carrots, add them during the last hour of cooking. This prevents them from turning into complete mush and keeps their texture and bright color intact.
- Tip: Let it rest before serving. Just like a steak, letting the beef tips sit for 10-15 minutes after cooking allows the juices to redistribute throughout the meat, making every bite even more succulent.
- Tip: Cool completely for freezer meals. This recipe freezes beautifully. Portion it into airtight containers once it has cooled completely to room temperature. This prevents ice crystals from forming and preserves the texture.
FAQs
Can I make this in an Instant Pot or pressure cooker?
Absolutely! Use the sauté function to sear the beef and cook the veggies. Then, add the remaining ingredients (except the cornstarch slurry), secure the lid, and cook on high pressure for 35 minutes, followed by a natural pressure release for 10-15 minutes. The result is very similar, though the texture of the beef from a slow cooker is often just a touch more tender and integrated.
How long do the leftovers last in the fridge?
Stored in an airtight container, your beef tips will keep beautifully in the refrigerator for 3 to 4 days. In fact, the flavors often meld and improve overnight. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or water if the gravy has thickened too much.
Can I use a different type of mushroom?
Of course! Cremini (baby bellas) are my go-to for their meaty texture and deep flavor, but white button mushrooms work perfectly fine. For a real treat, try using a mix of wild mushrooms like shiitake or oyster—they’ll add an incredible earthy, umami boost to the entire dish.
My gravy is too thin. How can I fix it?
No worries, this is an easy fix. If you haven’t already, make a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water). Turn your slow cooker to high, stir in the slurry, and let it cook uncovered for 15-20 minutes until thickened. You can repeat with another half-slurry if you want it even thicker.
Can I prepare this the night before?
You can do a partial make-ahead! The night before, you can sear the beef and sauté the vegetables. Let them cool completely, then store them separately in the fridge. In the morning, simply add everything to the slow cooker with the liquids and start it up. This cuts your morning prep down to almost nothing.
Slow Cooker Beef Tips
Make tender Slow Cooker Beef Tips with a rich gravy effortlessly. This easy recipe is perfect for a hearty weeknight dinner. Get the simple steps now!
Ingredients
For the Ingredients & Tools
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2 lbs beef stew meat (chuck roast, cut into 1.5-inch cubes)
-
2 tbsp olive oil
-
1 large yellow onion (diced)
-
4 cloves garlic (minced)
-
8 oz cremini mushrooms (sliced)
-
2 cups beef broth (low sodium preferred)
-
1 tbsp Worcestershire sauce
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1 tbsp tomato paste
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1 tsp dried thyme
-
2 bay leaves
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3 tbsp all-purpose flour
-
1 tbsp cornstarch (optional, for a thicker gravy)
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Kosher salt and freshly ground black pepper
Instructions
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Pat the beef cubes completely dry with paper towels—this is crucial for getting a good sear, not a steam. Season them generously on all sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, sear the beef for about 2-3 minutes per side, until a deep brown crust forms. You’ll hear a nice sizzle when you add them. Transfer the seared beef to your slow cooker insert.01
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In the same skillet, using the rendered beef fat and oil, add your diced onion. Sauté for about 4-5 minutes until they become translucent and soft. Add the minced garlic and sliced mushrooms and cook for another 3-4 minutes, until the mushrooms have released their liquid and started to brown. Scrape all of this flavorful mixture into the slow cooker with the beef.02
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Now, let’s build the gravy base. Sprinkle the 3 tablespoons of flour over the beef and vegetable mixture in the slow cooker. Toss everything together until the flour is no longer visible and has coated the beef and veggies. This little coating will help thicken the sauce as it cooks.03
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Pour in the beef broth and Worcestershire sauce. Add the tomato paste, dried thyme, and bay leaves, and give everything a good, gentle stir to combine. The liquid should just about cover the beef. You’ll notice the broth will look a bit cloudy from the flour—that’s perfect, it will cook into a silky gravy.04
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Place the lid on your slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The beef is done when you can easily shred a piece with two forks. It should be incredibly tender. Resist the urge to open the lid too often, as this lets out heat and steam, increasing the cooking time.05
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Once the beef is tender, carefully remove the bay leaves. If you’d like a thicker gravy, make a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the slow cooker, replace the lid, and cook on HIGH for an additional 15-20 minutes, until the gravy has thickened to your liking. Taste and adjust seasoning with more salt and pepper if needed.06
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