Beef Tips Crock Pot Recipe
This Beef Tips Crock Pot Recipe makes tender, slow-cooked beef in a rich onion-garlic gravy using simple pantry ingredients. It’s cozy, mostly hands-off, and perfect over mashed potatoes, noodles, or rice.
Ingredients
- 2.5 pounds beef stew meat or sirloin tips cut into 1–1½-inch cubes; chuck roast cut into chunks also works
- 2 tablespoons olive oil or vegetable oil for browning the beef
- 1 medium yellow onion finely chopped (about 1 cup)
- 3 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 1.5 cups beef broth low sodium if possible; Better Than Bouillon beef base recommended
- 10.5 ounces condensed cream of mushroom soup use reduced-sodium if desired
- 1 ounce dry onion soup mix such as Lipton or store brand
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme optional
- 1 teaspoon paprika smoked or regular
- 0.5 teaspoon black pepper plus more to taste
- 0.25 teaspoon salt or to taste; add more at the end if needed
- 3 tablespoons cornstarch for thickening the gravy
- 3 tablespoons cold water to mix with cornstarch for slurry
- fresh parsley chopped, optional for garnish
- mashed potatoes, egg noodles, rice, cauliflower mash, or polenta for serving
Instructions
- Heat the oil in a large skillet over medium-high heat. Pat the beef tips dry with paper towels, then add them in a single layer. Brown in batches, turning occasionally, until you get nice color on at least two sides. Do not overcrowd the pan. Transfer the browned beef tips to the crock pot as you go.2.5 pounds beef stew meat or sirloin tips, 2 tablespoons olive oil or vegetable oil
- In the same skillet, reduce the heat to medium. Add the chopped onion and cook for 3–4 minutes, scraping up any browned bits from the bottom of the pan. When the onion starts to soften, add the minced garlic and cook for 30–60 seconds, just until fragrant. Transfer the onion and garlic to the crock pot.1 medium yellow onion, 3 cloves garlic
- In a medium bowl, whisk together the beef broth, condensed cream of mushroom soup, dry onion soup mix, Worcestershire sauce, dried thyme, paprika, black pepper, and salt until mostly smooth and well combined. The mixture will not be very thick yet.1.5 cups beef broth, 10.5 ounces condensed cream of mushroom soup, 1 ounce dry onion soup mix, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon paprika, 0.5 teaspoon black pepper, 0.25 teaspoon salt
- Pour the gravy mixture over the beef tips, onions, and garlic in the slow cooker. Gently stir so the meat is mostly submerged; the liquid will redistribute as it cooks.
- Cover the crock pot and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender when pierced with a fork. Cooking on LOW gives the best texture, especially for stew meat or chuck.
- About 20–30 minutes before serving, whisk the cornstarch and cold water together in a small bowl to make a smooth slurry. Stir the slurry into the crock pot, cover, and continue cooking on HIGH for about 20 minutes, or until the gravy has thickened. For a thinner gravy, add only part of the slurry.3 tablespoons cornstarch, 3 tablespoons cold water
- Taste the gravy and add more salt or pepper if needed. If it tastes too salty, stir in a splash of extra water or broth and, if desired, a tablespoon of heavy cream or sour cream to mellow the flavor.0.5 teaspoon black pepper, 0.25 teaspoon salt
- Serve the tender beef tips and gravy over mashed potatoes, egg noodles, rice, cauliflower mash, or polenta. Garnish with chopped fresh parsley if desired. Serve warm with your favorite vegetables on the side.fresh parsley, mashed potatoes, egg noodles, rice, cauliflower mash, or polenta
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the gravy is too thick, or reheat in the microwave in 45–60 second bursts, stirring between each. For make-ahead, assemble everything except the cornstarch slurry in the slow cooker insert, cover, and refrigerate overnight. Let sit at room temperature 10–15 minutes in the morning before starting the slow cooker. For thicker gravy, add an extra small slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water); for thinner gravy, whisk in more broth or water.
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