Slow Cooker Beef Tips

Start with a challenge and payoff: make a weeknight dinner that tastes like you spent all day fussing over it with half the effort. These slow cooker beef tips deliver deep, savory comfort—about 40+ grams of protein per serving and a glossy gravy that smells like caramelized onions and mushrooms the moment you lift the lid. The aroma alone makes the house gather; the payoff is a fork-tender beef stew that’s reliably dinner-table friendly. If you want a similar straightforward slow-cooker classic, try this slow cooker beef and potatoes for another cozy option.

Print

Quick Tips to Make Slow Cooker Beef Tips Effortless

This angle is about efficiency without sacrificing flavor. Think of the slow cooker as your flavor concentrator: a little upfront browning and the right seasonings mean your hands-on time is short and the results are consistently rich. I’ll walk you through the easy rhythm—sear, set, and forget—plus a few pro moves so the sauce comes out velvety every time.

Ingredient Lineup

• 3 pounds stew meat — cut into 1½–2-inch pieces, trimmed of large fat pockets.
• 2 tablespoons olive oil — for browning the meat.
• 1 ½ teaspoons salt — kosher salt gives even seasoning.
• ½ teaspoon ground black pepper — freshly cracked if possible.
• 3 cups beef broth — low-sodium if you plan to reduce the gravy.
• 1 (2-ounce) packet onion soup mix (about 4 tablespoons) — packs classic savory flavor.
• 1 tablespoon Worcestershire sauce — deep, umami boost.
• 1 cup diced onion (about 1 small onion) — adds sweetness and body.
• 2 cups sliced mushrooms — cremini or button, sliced about ¼-inch thick.
• 3 teaspoons minced garlic — about 3 garlic cloves, minced fine.
• ¼ cup water — for the cornstarch slurry.
• 3 tablespoons cornstarch — thickens the gravy for a glossy finish.

Step-by-Step Method

1. Heat a 12-inch skillet over medium-high heat and add 2 tablespoons olive oil. Expert tip: let the oil shimmer before adding meat so you get a proper sear instead of steaming.
2. Season 3 pounds stew meat with 1 ½ teaspoons salt and ½ teaspoon ground black pepper before adding it to the skillet in batches. Expert tip: don’t crowd the pan; brown in 2–3 batches for maximum flavor and color.
3. Cook the beef just long enough to brown the outside before adding it to a 4-quart slow cooker. Expert tip: quick 2-minute sides are enough—interior don’t need to be cooked through, you want Maillard flavor.
4. Add 3 cups beef broth, 1 (2-ounce) packet onion soup mix, 1 tablespoon Worcestershire sauce, 1 cup diced onion, 2 cups sliced mushrooms, and 3 teaspoons minced garlic. Expert tip: scrape the browned bits from the skillet into the slow cooker with a splash of broth; those “bits” are flavor currency.
5. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours. Expert tip: low and slow gives a more tender result; avoid lifting the lid for the first few hours to keep the heat steady.
6. 30 minutes before the beef is done cooking, mix ¼ cup water and 3 tablespoons cornstarch in a small bowl to make a slurry. Stir the slurry into the slow cooker, cover, and let it cook and thicken for the final 30 minutes. Expert tip: if the sauce gets too thick, whisk in a few tablespoons of hot broth to loosen; too thin, whisk in a tiny extra cornstarch slurry and cook 10 more minutes.
7. Serve warm over pasta or mashed potatoes. Expert tip: spoon the gravy over the starch just before serving to keep textures in balance.

Nutrition Breakdown

• Serving size: about 1 cup of beef tips and gravy (estimate 8 servings total).
• Calories: approximately 450–500 per serving depending on the cut of beef used.
• Protein: roughly 40–50 grams per serving, making this a protein-forward main.
• Carbohydrates: around 8–12 grams per serving, mainly from the onion soup mix, mushrooms, and cornstarch.
• Fat: approximately 25–30 grams per serving, depending on how lean your stew meat is.
• Fiber: about 1–2 grams per serving.

Short health insight: this is a satisfying, protein-rich meal that’s easy to balance with a simple green side or steamed vegetables to boost fiber and micronutrients without complicating the prep.

Perfect Pairings

• Mashed potatoes — classic and reliable; the gravy soaks in beautifully.
• Buttered egg noodles or wide pasta — ideal for soaking up extra sauce and pleasing to kids.
• Roasted root vegetables — carrots and parsnips add sweet contrast for fall dinners; pair when you want a heartier plate.
• Bright green salad with a lemon vinaigrette — the acidity and freshness cut through the richness.
• A chilled glass of medium-bodied red wine — think Zinfandel or Merlot for a simple table pairing.

If you’re serving this at a casual family night, pile it over mashed potatoes and add a vase of simple flowers for instant homey charm. For a weekend dinner, roast seasonal vegetables as a side and bring out a nice loaf of crusty bread.

How to Store It Right

• Fridge storage: cool the beef tips to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days.
• Freezer storage: portion into freezer-safe containers or heavy-duty zip bags and freeze for up to 3 months. Label with the date.
• Reheating: thaw frozen portions overnight in the fridge, then reheat gently on the stovetop over low heat or in a 325°F oven covered until warmed through. Avoid boiling to keep the beef tender.
• Freshness tip: add a splash of beef broth or water when reheating to revive the gravy’s sheen and avoid dryness.

Expert Tips

• Brown in batches: a crowded pan steams the meat; proper browning = better flavor.
• Deglaze the pan: add a splash of broth to the skillet and scrape up the fond—that’s flavor you want in the slow cooker.
• Use the right cut: chuck roast trimmed and cut into chunks works best for meltingly tender beef.
• Timing is forgiving: lean toward the longer LOW time if you’ll be out; it’s hard to overdo with stew meat.
• Adjust salt at the end: onion soup mixes and broths vary in salt—taste and correct just before serving.

Flavor Experiments

• Seasonal (autumn): add 1 peeled, chopped apple and a tablespoon of cider vinegar in the last hour for bright, seasonal warmth.
• Gourmet: stir in 2 tablespoons of Dijon mustard and finish with a tablespoon of cold butter off-heat for a silky, refined gravy.
• Playful: toss in a handful of pearl onions and a splash of balsamic for tangy-sweet character that pairs unexpectedly well with mushrooms.

Mistakes to Avoid

• Not browning the meat properly — fix: brown in batches over high heat until you get good color.
• Adding the slurry too early — fix: always thicken during the last 30 minutes; cornstarch breaks down if cooked too long.
• Using a very lean cut — fix: choose chuck or stew meat with some marbling for tenderness and flavor.
• Overseasoning early — fix: hold back a little salt and adjust at the end once the sauce has reduced.
• Lifting the lid constantly — fix: set the timer and resist peeking; every lift extends the cooking time significantly.

What to Do with Leftovers

• Beef tip sandwiches: warm meat with extra gravy on toasted rolls, add caramelized onions and a slice of provolone.
• Beef and noodle skillet: toss shredded leftover beef with cooked egg noodles and a handful of peas; reheat gently.
• Shepherd’s pie remix: spread leftover beef in a baking dish, top with mashed potatoes and cheese, then bake at 400°F until golden.

Quick Questions, Straight Answers

Q: How long does it take to make beef tips in the slow cooker?

A: On LOW it’s 5–6 hours; on HIGH it’s 3–4 hours. For the most tender results, aim for the LOW range—slow, steady collagen breakdown makes the meat fall-apart tender.

Q: Can I skip browning the meat to save time?

A: Yes, but you’ll lose a depth of flavor. If you’re short on time, at least sear a few pieces and deglaze the pan to add some fond to the cooker.

Q: Will the cornstarch slurry work if I use flour instead?

A: You can use a 2:1 ratio of flour to cornstarch mixed with cold water, but cornstarch gives a clearer, glossier finish. If using flour, make a roux separately and add during the last hour.

Q: Can I turn this into a beef stew with potatoes and carrots?

A: Absolutely—add hearty veg in the last 2–3 hours on LOW or 1–2 hours on HIGH so they don’t overcook into mush.

Conclusion

If you want a reliable, comforting main that requires minimal babysitting and delivers maximum flavor, these slow cooker beef tips are a weekday hero. For a slightly different take with a similar method and extra gravy inspiration, see Slow Cooker Beef Tips with Gravy.