Beef Tips Crock Pot Recipe
Tender, slow-cooked beef tips in a rich oniony brown gravy made almost entirely hands-off in the crock pot. Perfect cozy comfort food for busy days, great over mashed potatoes, rice, or noodles.
Ingredients
- 2 to 2 1/2 pounds beef stew meat or beef tips cut into 1–1 1/2-inch cubes; chuck roast, sirloin tips, or round roast all work
- 2 tablespoons olive oil or vegetable/canola oil, for searing
- 1 1/2 teaspoons kosher salt plus more to taste
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika smoked or regular
- 1 medium yellow onion thinly sliced or diced
- 3 cloves garlic minced (or 1 teaspoon garlic powder in a pinch)
- 2 cups low-sodium beef broth or water with beef base, such as Better Than Bouillon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce optional, adds depth and savory flavor
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or 1 tablespoon fresh, added at the end
- 2 bay leaves optional
- 1/4 cup cornstarch for thickening the gravy
- 1/4 cup cold water for mixing with cornstarch
- 8 ounces mushrooms sliced; baby bella or white button, optional
- 1 tablespoon butter optional, stirred in at the end
- fresh parsley chopped, for garnish
Instructions
- Pat the beef tips dry with paper towels. In a large bowl, toss the beef with kosher salt, black pepper, onion powder, garlic powder, and paprika until all pieces are evenly coated.2 to 2 1/2 pounds beef stew meat or beef tips, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika
- Heat the olive oil in a large skillet over medium-high heat until hot and shimmering. Working in batches, add the seasoned beef in a single layer without crowding the pan. Sear for 2–3 minutes per side, until nicely browned. Transfer browned beef tips to the crock pot as you finish each batch.2 to 2 1/2 pounds beef stew meat or beef tips, 2 tablespoons olive oil
- In the same skillet, add the sliced onion and mushrooms (if using). Add a splash more oil if the pan is dry. Cook over medium heat for 4–5 minutes, scraping up browned bits from the bottom of the pan. Add the minced garlic and cook for about 30 seconds, just until fragrant. Transfer the onions and mushrooms to the crock pot on top of the beef.1 medium yellow onion, 3 cloves garlic, 8 ounces mushrooms
- In a medium bowl or large measuring cup, whisk together the beef broth, Worcestershire sauce, soy sauce, and tomato paste until the tomato paste is dissolved. Stir in the dried thyme, dried parsley, and bay leaves.2 cups low-sodium beef broth, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon tomato paste, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 2 bay leaves
- Pour the prepared cooking liquid evenly over the beef and onions in the crock pot. The liquid should almost cover the beef; if your slow cooker is very large and the liquid looks low, add an additional 1/2–1 cup beef broth or water.
- Cover the crock pot and cook on LOW for 7–8 hours (for the most tender beef) or on HIGH for 3 1/2–4 hours, until the beef is very tender and easily pierced with a fork.
- About 20–30 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth. Remove the lid from the crock pot and stir the cornstarch slurry into the cooking liquid, mixing well. Cover and cook on HIGH for another 20–30 minutes, or until the gravy has thickened to your liking.1/4 cup cornstarch, 1/4 cup cold water
- Remove and discard the bay leaves. Taste the beef tips and gravy, then adjust seasoning with additional salt and pepper if needed. If using, stir in the butter for a silky finish. Garnish with chopped fresh parsley and serve hot over mashed potatoes, rice, egg noodles, or your preferred side.2 bay leaves, 1 tablespoon butter, fresh parsley
Notes
Cooking on LOW gives the most tender beef tips. You can skip searing and sautéing when short on time, but those steps add a lot of flavor. For a gluten-free version, use gluten-free soy sauce (or tamari) and thicken with cornstarch as directed. If the gravy is too thin, add another slurry of 1 tablespoon cornstarch mixed with 1 tablespoon cold water and cook until thickened. If it becomes too thick, stir in a splash of broth or water. Carrots and mushrooms can be added to the crock pot for extra vegetables; add more delicate veggies (like peas or green beans) in the last 30 minutes of cooking.
Nutrition
Calories: 350kcal
Love this recipe?Follow us at @Recipecs for more