If you’re craving a comforting dinner that tastes like it cooked all day (because it did), slow cooker beef tips are the perfect answer. These bite-size pieces of beef become fork-tender as they simmer in a deep, savory gravy that’s packed with flavor. Serve them over mashed potatoes, rice, egg noodles, or even creamy polenta for a meal that feels cozy, filling, and restaurant-level—without the effort.
This is one of those “set it and forget it” recipes that saves busy weekdays and makes weekends feel special. It’s also a great option for meal prep because beef tips reheat beautifully and the gravy only gets better the next day.
Why You’ll Love These Crockpot Beef Tips
- Ultra-tender meat: slow cooking breaks down tough cuts into melt-in-your-mouth bites
- Rich gravy: thick, glossy sauce that tastes homemade
- Easy prep: minimal chopping and no constant stirring
- Flexible serving: potatoes, rice, noodles, or vegetables
- Great leftovers: stores and freezes well
Ingredients (Serves 6)
- 2 to 2 ½ lbs (900 g–1.1 kg) beef stew meat or sirloin tips
- 1 tablespoon olive oil (optional, for browning)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce (adds depth, not “soy” flavor)
- 2 tablespoons tomato paste (optional, for richer color and flavor)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 2 tablespoons cornstarch + 2 tablespoons water (for thickening)
- Optional add-ins: mushrooms, carrots, pearl onions
Best beef for beef tips:
Stew meat works great, but for extra tenderness and flavor, use chuck roast cut into chunks. Sirloin is leaner and still delicious.
How to Make Slow Cooker Beef Tips
- Optional browning (worth it): Heat olive oil in a skillet and quickly brown the beef on all sides. This adds deeper flavor, but you can skip if you’re in a rush.
- Add to slow cooker: Place beef in the crockpot. Add onion and garlic.
- Mix the sauce: In a bowl, whisk beef broth, Worcestershire sauce, soy sauce, tomato paste, and seasonings. Pour over the beef.
- Cook low and slow:
- LOW: 7–8 hours for the most tender result
- HIGH: 4–5 hours (still good, but LOW is best)
- Thicken the gravy: In the last 20–30 minutes, stir in cornstarch slurry (cornstarch + water). Cover and let it thicken.
- Taste and finish: Adjust salt/pepper. Serve hot over your favorite base.
Pro Tips for Tender Beef Tips
- Use chuck for the best texture. It has enough fat and connective tissue to become incredibly tender.
- Don’t over-salt early. Broth, soy sauce, and Worcestershire add salt. Taste at the end.
- Thicken at the end only. Thickening too early can make the sauce gluey as it cooks.
- Cut pieces evenly. Similar-size chunks cook at the same rate.
Easy Variations
- Mushroom beef tips: Add 8 oz sliced mushrooms during the last 2–3 hours on LOW.
- Creamy beef tips: Stir in ¼ cup sour cream at the end (heat on warm, don’t boil).
- Onion soup shortcut: Replace seasonings with 1 packet onion soup mix (reduce added salt).
- Spicy BBQ-style: Add ½ cup BBQ sauce + a pinch of cayenne for a smoky twist.
What to Serve With Beef Tips
This dish is all about the gravy, so pair it with something that soaks it up:
- Mashed potatoes (classic)
- Egg noodles (comfort-food favorite)
- Steamed rice (simple and filling)
- Roasted vegetables (broccoli, carrots, green beans)
- Buttery rolls (for dipping)
Storage and Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove with a splash of broth if needed.
- Freeze: Freeze in portions for up to 3 months. Thaw overnight and reheat slowly for best texture.
FAQ
Can I skip browning the beef?
Yes. Browning adds flavor, but the recipe still works without it.
Why are my beef tips tough?
They likely need more time. Tough beef usually means it hasn’t cooked long enough for connective tissue to break down.
Can I make this without cornstarch?
Yes. Use flour slurry instead (2 tbsp flour + 3 tbsp water) or reduce the liquid by cooking uncovered for a bit at the end (if your slow cooker allows).