Beef Tips Recipe
This Beef Tips Recipe is the ultimate slow-cooked comfort food, featuring tenderloin tips bathed in a luscious homemade gravy that’s both easy and delicious.
I first fell in love with this slow-cooked dish on a blustery autumn afternoon—there’s something about the way the aroma of seared beef and rich gravy fills the kitchen that feels like a warm hug. Unlike a heavy roast, these bite-sized morsels of tender beef tips cook down in a simple Crock-Pot, transforming pantry staples into a meal that feels special without any fuss. Whether you’re feeding a crowd or whipping up a weeknight dinner, this recipe delivers melt-in-your-mouth texture and savory depth. You know what? It’s also versatile—serve it over creamy mashed potatoes, buttered egg noodles, or even cauliflower rice for a lighter twist. Let me explain why you’ll be making these beef tips again and again…
Why You’ll Love This Beef Tips Recipe
- Melt-in-your-mouth tenderloin pieces in every bite
- Set-it-and-forget-it slow cooker magic—no babysitting required
- Rich, silky gravy made from scratch (goodbye, canned sauce)
- Comfort food that feels indulgent yet uses basic ingredients
- Perfect for batch cooking and freezing in individual portions
- Ready to serve on busy weeknights or cozy Sunday suppers
- Totally adaptable—gluten-free, low-carb, or wine-free tweaks work great
- Hands-on prep under 20 minutes keeps things simple and stress-free
Ingredients for Beef Tips Recipe
• 2 lbs beef tenderloin tips (or well-marbled stew meat)
• Salt and freshly ground black pepper (to taste)
• ¼ cup all-purpose flour (sub with cornstarch for gluten-free)
• 2 tbsp olive oil or vegetable oil (for searing)
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced (about 1 tbsp)
• 2 cups low-sodium beef broth (look for 100% beef stock)
• ½ cup red wine (Cabernet or Merlot—optional but adds depth)
• 2 tbsp Worcestershire sauce (or tamari for gluten-free)
• 1 tsp Dijon mustard (for a tangy lift)
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 2 tbsp unsalted butter (optional, for extra richness)
• Chopped fresh parsley, for garnish
Tips on choosing your ingredients:
• Beef Tenderloin vs. Stew Meat: Tenderloin tips are lean and extra tender, while stew meat gives a more budget-friendly option.
• Broth: Homemade stock brings the best flavor, but store-bought low-sodium works fine.
• Wine Swap: If you’d rather skip alcohol, add another ¼ cup beef broth and a splash of balsamic vinegar.
Directions for Beef Tips Recipe
-
Season and dredge
Pat your beef tips dry with paper towels, then season generously with salt and pepper. Place the flour in a large zip-top bag, add the seasoned beef, seal, and shake until each piece is lightly coated. This little trick makes cleanup a breeze. -
Sear for flavor
Heat the oil in a heavy skillet or cast-iron pan over medium-high heat. Sear the flour-dusted beef tips in batches, about 2 minutes per side, until golden brown. Transfer to your slow cooker—no need to wipe out the skillet; those browned bits will boost your gravy’s flavor. -
Layer in aromatics
In the same skillet, add sliced onions and cook 2–3 minutes until they start to soften, scraping up any browned bits. Add garlic and cook 30 seconds more—just until fragrant. Slide the onions and garlic into the slow cooker over the beef. -
Build the sauce
Pour in beef broth, red wine, Worcestershire, Dijon mustard, and thyme. Give everything a gentle stir to distribute the seasonings. If you’re skipping wine, use extra broth and a teaspoon of balsamic vinegar for acidity. -
Slow-cook to perfection
Cover and cook on LOW for 7–8 hours or HIGH for 4 hours. Halfway through, peek and stir if you’d like—though honesty, it’s not strictly necessary. The collagen breaks down over time, turning those beef tips unbelievably tender. -
Finish and serve
If the gravy seems too thin, whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it in. Cook another 15 minutes until thickened. Swirl in butter for glossy richness, taste, and adjust salt and pepper. Garnish with parsley and serve over your favorite base.
Servings & Timing
Yield: 4–6 hearty servings
Prep Time: 15–20 minutes
Cook Time: 7–8 hours on LOW or 4 hours on HIGH
Total Time: 7 hours 20 minutes (LOW) or 4 hours 20 minutes (HIGH)
Variations
• Mushroom Melody: Add 8 oz sliced cremini or button mushrooms at the start.
• Smoky BBQ Twist: Stir in ½ cup barbecue sauce and a pinch of smoked paprika.
• Southwestern Style: Mix in 1 tsp chili powder, ½ tsp cumin, and diced green chiles.
• Creamy Dijon: Whisk in ¼ cup heavy cream and an extra tablespoon of Dijon at the end.
• Herb-Lover’s Dream: Swap thyme for a combo of rosemary and sage for a woodsy note.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days—gravy soaks in beautifully overnight.
Freezer: Portion into freezer-safe bags or containers; freeze up to 3 months. Thaw in the fridge overnight.
Reheat: Gently warm on the stovetop over medium-low, adding a splash of broth if needed; microwave on medium power in 1-minute bursts, stirring between.
Make-Ahead Tip: Assemble everything up to step 4, cover, and refrigerate for up to 24 hours before cooking.
Notes
• Searing adds depth, but if you’re in a rush, you can skip it—gravy will be lighter, though still tasty.
• For extra silky gravy, strain the cooking liquid before thickening and stir in cold butter bits off heat.
• I learned that a pinch of sugar can balance overly acidic wines or broths—just a little goes a long way.
• If your beef tips aren’t tender enough, cook another 30–60 minutes on LOW; slow-cooked is forgiving.
• Leftover gravy? It’s fantastic over roasted veggies or stirred into mashed potatoes.
FAQs
Q: Can I use a pressure cooker instead of a slow cooker?
A: Absolutely—seal and cook at high pressure for 35–40 minutes, then quick-release and thicken the sauce as directed.
Q: My gravy is too thin. How do I fix it?
A: Whisk a slurry of equal parts cornstarch (or flour) and cold water, then stir it into the hot liquid and simmer until it thickens.
Q: What’s the best cut for beef tips if tenderloin is too pricey?
A: Chuck roast or well-marbled stew meat are budget-friendly stand-ins that become fork-tender when slow-cooked.
Q: Is red wine necessary for flavor?
A: It adds depth, but you can swap with extra broth and 1 tsp balsamic vinegar to mimic acidity.
Q: Can I make this dairy-free?
A: Yes—just skip the butter at the end and use olive oil or a dairy-free spread for richness.
Q: How do I prevent my onions from getting too mushy?
A: Slice them a bit thicker or add them in the last 2 hours of cooking for more texture.
Q: Can I double this for a crowd?
A: Sure—just use a larger slow cooker and extend cook time by 30–60 minutes on LOW to accommodate the extra volume.
Q: What sides pair best with beef tips?
A: Mashed potatoes, buttered egg noodles, rice pilaf, or even crusty bread to soak up every drop of gravy.
Conclusion
This Beef Tips Recipe is sure to become a favorite for cozy dinners, potlucks, and leftovers alike—its tender morsels and rich gravy are pure comfort food. Give it a whirl, and let me know how it turns out in the comments or by tagging me on Instagram! If you loved this, you might enjoy my Slow Cooker Pot Roast or Creamy Mushroom Stroganoff next. Enjoy!
Beef Tips Recipe
Ingredients
- 2 lbs beef tenderloin tips (or well-marbled stew meat)
- Salt and freshly ground black pepper (to taste)
- ¼ cup all-purpose flour (sub with cornstarch for gluten-free)
- 2 tbsp olive oil or vegetable oil (for searing)
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth (look for 100% beef stock)
- ½ cup red wine (Cabernet or Merlot—optional but adds depth)
- 2 tbsp Worcestershire sauce (or tamari for gluten-free)
- 1 tsp Dijon mustard (for a tangy lift)
- 1 tsp dried thyme (or 1 tbsp fresh, chopped)
- 2 tbsp unsalted butter (optional, for extra richness)
- Chopped fresh parsley, for garnish
Instructions
- Pat your beef tips dry with paper towels, then season generously with salt and pepper. Place the flour in a large zip-top bag, add the seasoned beef, seal, and shake until each piece is lightly coated. This little trick makes cleanup a breeze.
- Heat the oil in a heavy skillet or cast-iron pan over medium-high heat. Sear the flour-dusted beef tips in batches, about 2 minutes per side, until golden brown. Transfer to your slow cooker—no need to wipe out the skillet; those browned bits will boost your gravy’s flavor.
- In the same skillet, add sliced onions and cook 2–3 minutes until they start to soften, scraping up any browned bits. Add garlic and cook 30 seconds more—just until fragrant. Slide the onions and garlic into the slow cooker over the beef.
- Pour in beef broth, red wine, Worcestershire, Dijon mustard, and thyme. Give everything a gentle stir to distribute the seasonings. If you’re skipping wine, use extra broth and a teaspoon of balsamic vinegar for acidity.
- Cover and cook on LOW for 7–8 hours or HIGH for 4 hours. Halfway through, peek and stir if you’d like—though honesty, it’s not strictly necessary. The collagen breaks down over time, turning those beef tips unbelievably tender.
- If the gravy seems too thin, whisk a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and stir it in. Cook another 15 minutes until thickened. Swirl in butter for glossy richness, taste, and adjust salt and pepper. Garnish with parsley and serve over your favorite base.
