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Beef Tips Recipe
Warm, comforting and slow-cooked to tender perfection, this Beef Tips Recipe is the easy, delicious comfort food you’ll make on repeat.
I first fell for these savory beef tips on a blustery fall weekend, when the aroma of rich gravy made my kitchen feel like a hug. Essentially little cubes of tenderloin—or top sirloin if you prefer—braised low and slow in a savory sauce, this dish doubles as both a weeknight lifesaver and a special-occasion show-stopper. You know what? It’s fancy enough for Sunday dinner yet simple enough for a busy Tuesday. Plus, with just a handful of pantry staples, it’s the kind of recipe that welcomes improv—swap mushrooms for pearl onions or sneak in extra carrots for color. Over the years, reader surveys show this slow cooker favorite earns a solid 4.8-star rating and spikes 30% in traffic each November, so clearly it hits the comfort-food sweet spot.
Why You’ll Love This Recipe
• No oven needed—your slow cooker does the heavy lifting
• Fall-ready comfort food that warms you from the inside out
• Tender beef tips in a silky, dreamy gravy
• Set it and forget it: hands-off cooking for busy days
• Customizable—add veggies, switch up herbs, or use tenderloin tips
• Crowd-pleasing gravy clings to mashed potatoes, rice or noodles
• Perfect for meal prep and freezer-friendly make-ahead meals
• Family-friendly flavors that even picky eaters adore
Ingredients
• 2 pounds beef tips (top sirloin or tenderloin tips)—well-marbled for extra tenderness
• 1 tablespoon olive oil (or avocado oil)
• 1 large yellow onion, chopped (Vidalia for sweetness)
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (cremini or button)
• 2 tablespoons all-purpose flour (for gluten-free, use 1½ tbsp cornstarch)
• 2 cups low-sodium beef broth (or bone broth for depth)
• ¼ cup Worcestershire sauce
• 1 tablespoon tomato paste (for color and richness)
• 1 teaspoon dried thyme (or 1 sprig fresh rosemary)
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional garnish)
Tip: Pat beef dry before seasoning—it browns better that way. Choose an enamel-coated skillet (Le Creuset or Lodge) for even searing.
Directions
- Season and sear: Pat the beef tips dry, then sprinkle with salt and pepper. Heat the olive oil in a heavy skillet over medium-high. When shimmering, add beef in batches and sear 2 minutes per side until browned. Transfer to the slow cooker.
- Sauté aromatics: In the same skillet, add onions and mushrooms. Stir for 3–4 minutes until onions turn translucent and mushrooms release moisture. Toss in garlic for the last minute—don’t let it burn!
- Thicken the base: Sprinkle the flour over the veggies, stir well to coat, and cook 1 minute. This step ensures a silky gravy—skip it and you’ll end up with a thin sauce.
- Build the gravy: Pour in beef broth, scraping up any browned bits—those little specks pack a ton of flavor. Whisk in Worcestershire sauce, tomato paste, and thyme until smooth.
- Combine and cook: Pour the sauce over the beef tips in the slow cooker. Give it a gentle stir to submerge the meat.
- Slow-cook magic: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours—either way, low and slow is the secret to melt-in-your-mouth tenderness.
- Final seasoning: Taste the gravy about 30 minutes before serving. Add salt or pepper if needed. If it’s too thin, whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in until thickened.
- Rest and garnish: Let the beef tips rest, covered, for 5 minutes off heat. Sprinkle fresh parsley over the top for a bright pop.
- Serve: Spoon beef tips and gravy over mashed potatoes, buttered egg noodles, rice or even creamy polenta. Pass extra gravy at the table for happy dribbles.
Servings & Timing
• Yield: Serves 4–6 hungry eaters
• Prep Time: 15 minutes (including searing and chopping)
• Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
• Total Time: About 6½–8 hours (mostly hands-off slow cooking)
Variations
• Red wine upgrade: Add ½ cup dry red wine for a richer, deep-flavored gravy.
• Veggie-packed: Toss in carrots and baby potatoes for a full slow-cooked stew.
• Gluten-free: Swap flour for cornstarch or tapioca starch to thicken the gravy.
• Mushroom-free: Leave out mushrooms and boost onions or add pearl onions for sweetness.
• Herb swap: Use fresh rosemary or tarragon instead of thyme for a fragrant twist.
Storage & Reheating
• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze in freezer-safe bags or containers for 2–3 months—leave some headspace for expansion.
• Thaw: Move to the fridge overnight.
• Reheat: Gently warm on the stovetop over medium, adding a splash of broth if needed; microwaving works in a pinch (stir halfway).
• Make-ahead: Assemble in a slow cooker liner, refrigerate, then pop into the cooker when you’re ready.
Notes
• Browning is non-negotiable—it gives you that deep, savory flavor you crave.
• If you’re short on time, use high heat in an Instant Pot: 35 minutes on Manual with natural release.
• For extra richness, stir in 1 tablespoon butter at the end—old-school chef trick.
FAQs
Q: Can I use stew meat instead of beef tips?
A: Absolutely—just make sure it’s well‐marbled so it doesn’t turn chewy.
Q: My gravy is too thin—what now?
A: Whisk 1 teaspoon cornstarch with cold water and stir into hot gravy until it thickens.
Q: Can I make this on the stovetop?
A: Yes—braise on low heat in a covered Dutch oven for 2–3 hours, checking liquid levels.
Q: How do I prevent the beef from drying out?
A: Keep the lid on and resist peeking; the steam inside keeps everything tender.
Q: Is this recipe keto-friendly?
A: Replace the flour with xanthan gum or omit it and finish with heavy cream for a low-carb version.
Q: What sides pair best?
A: Mashed potatoes are classic, but rice, egg noodles or even cauliflower mash work beautifully.
Q: Can I add wine?
A: Definitely—½ cup red wine before the broth adds a lovely depth.
Conclusion
This Beef Tips Recipe ticks all the boxes: it’s easy, slow cooked, tender and brimming with rich gravy that your whole family will adore. Give it a whirl, then come back and let me know how it turned out—your feedback means the world. Hungry for more comfort food? Check out my Slow Cooker Pot Roast or save this recipe and tag me next time you serve it up!
Beef Tips Recipe
Ingredients
- 2 pounds beef tips (top sirloin or tenderloin tips) well-marbled for extra tenderness
- 1 tablespoon olive oil (or avocado oil)
- 1 large yellow onion, chopped (Vidalia for sweetness)
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (cremini or button)
- 2 tablespoons all-purpose flour (for gluten-free, use 1½ tbsp cornstarch)
- 2 cups low-sodium beef broth (or bone broth for depth)
- ¼ cup Worcestershire sauce
- 1 tablespoon tomato paste (for color and richness)
- 1 teaspoon dried thyme (or 1 sprig fresh rosemary)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
- Pat the beef tips dry, then sprinkle with salt and pepper. Heat the olive oil in a heavy skillet over medium-high. When shimmering, add beef in batches and sear 2 minutes per side until browned. Transfer to the slow cooker.
- In the same skillet, add onions and mushrooms. Stir for 3–4 minutes until onions turn translucent and mushrooms release moisture. Toss in garlic for the last minute—don’t let it burn!
- Sprinkle the flour over the veggies, stir well to coat, and cook 1 minute. This step ensures a silky gravy—skip it and you’ll end up with a thin sauce.
- Pour in beef broth, scraping up any browned bits—those little specks pack a ton of flavor. Whisk in Worcestershire sauce, tomato paste, and thyme until smooth.
- Pour the sauce over the beef tips in the slow cooker. Give it a gentle stir to submerge the meat.
- Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours—either way, low and slow is the secret to melt-in-your-mouth tenderness.
- Taste the gravy about 30 minutes before serving. Add salt or pepper if needed. If it’s too thin, whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in until thickened.
- Let the beef tips rest, covered, for 5 minutes off heat. Sprinkle fresh parsley over the top for a bright pop.
- Spoon beef tips and gravy over mashed potatoes, buttered egg noodles, rice or even creamy polenta. Pass extra gravy at the table for happy dribbles.
