I had to share my Crock Pot Beef Tips method after a surprising shortcut turned a basic stew into an unexpectedly clever weeknight solution.

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I’ve been messing around with a recipe that keeps pulling me back, and these Slow Cooker Beef Tips make me curious every time. Tender sirloin tips and browned mushrooms mingle into something richer than you’d expect, and the smell alone tricks you into thinking dinner is already done.

Folks looking up Beef Tips Slow Cooker or Beef Tips And Gravy know there’s something addictive here, but it wont always come out identical, and I like that, it keeps you guessing. I promise you’ll want to poke at it, taste, tweak, and maybe even invent your own favorite twist.

Ingredients

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Beef tips: rich protein source fills you up and helps muscle repair can be fatty
Mushrooms: earthy low in calories give umami and extra fiber they soak up sauce
Onion: adds sweet and savory notes when cooked gives fiber and vitamin C not expensive
Garlic: pungent boosts flavor strongly may help immunity but use depending on taste
Beef broth: salty savory base gives depth and minerals keep low sodium if watching
Worcestershire sauce: tangy and savory adds complexity and mild sweetness little goes a long way
Cornstarch slurry: thickens sauce quickly makes silky gravy use cold water to avoid lumps

Ingredient Quantities

2 pounds beef chuck or sirloin tips, trimmed and cut into 1 to 1 1/2 inch pieces

Salt and freshly ground black pepper to taste

2 tablespoons olive oil or vegetable oil

1 large yellow onion, sliced

8 ounces cremini or white mushrooms, sliced

3 cloves garlic, minced

1 1/2 cups beef broth

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon tomato paste (optional)

1 teaspoon dried thyme or 3 sprigs fresh thyme

1 bay leaf (optional)

3 tablespoons cornstarch plus 3 tablespoons cold water for slurry

2 tablespoons unsalted butter (optional)

Chopped fresh parsley for garnish (optional)

How to Make this

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1. Trim and cut 2 pounds beef into 1 to 1 1/2 inch pieces, pat dry with paper towels and season well with salt and freshly ground black pepper.

2. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then brown the beef in batches so it gets a good crust, about 1 to 2 minutes per side; transfer browned pieces to the slow cooker as you go.

3. In the same skillet add the sliced onion and mushrooms, cook until they start to brown and the onion is soft, 5 to 7 minutes, then add 3 minced garlic cloves, cook another 30 seconds, scrape any browned bits into the slow cooker with the beef.

4. Pour 1 1/2 cups beef broth into the skillet and stir in 1/4 cup Worcestershire sauce, 2 tablespoons soy sauce, and 1 tablespoon tomato paste if using, deglaze the pan for a minute then pour the mixture into the slow cooker; add 1 teaspoon dried thyme or 3 sprigs fresh thyme and 1 bay leaf if using.

5. Stir everything in the slow cooker, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is fork tender.

6. About 20 to 30 minutes before serving remove the bay leaf, mix 3 tablespoons cornstarch with 3 tablespoons cold water to make a smooth slurry, whisk the slurry into the hot slow cooker liquid (or into 1/2 cup of the cooking liquid then return it), set the slow cooker to high and cook until the sauce thickens, about 15 to 30 minutes.

7. Stir in 2 tablespoons unsalted butter if you want a silkier sauce, taste and adjust salt and pepper as needed.

8. Garnish with chopped fresh parsley if desired and serve the beef tips over mashed potatoes, rice or egg noodles; leftovers keep well and actually taste even better the next day.

Equipment Needed

1. Large cutting board
2. Sharp chef’s knife (for trimming and cutting the beef)
3. Paper towels (to pat meat dry)
4. Large heavy skillet or frying pan (for browning and deglazing)
5. Slow cooker or Crock-Pot
6. Tongs or slotted spoon (for transferring browned pieces)
7. Measuring cups and spoons
8. Small bowl and whisk or fork (to mix the cornstarch slurry)
9. Wooden spoon or heatproof spatula and a ladle for serving

FAQ

How long should I cook the beef tips in the slow cooker?

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, until fork tender. Check once or twice near the end so you dont overcook them, every cooker runs a little different.

Do I need to sear the meat first?

No you dont have to, but searing in a hot skillet for 2 to 3 minutes per side adds brown flavor and nicer texture. If youre short on time skip it, theyll still be tasty.

What cuts of beef work best?

Chuck or sirloin tips are ideal because theyre flavorful and stay tender with slow cooking. Tougher cuts like round or stew meat will work too but may need the full cook time to get tender.

How do I thicken the sauce?

Whisk 3 tablespoons cornstarch with 3 tablespoons cold water until smooth, stir into the pot near the end and cook on high for about 15 to 30 minutes until thickened. You can also remove some liquid, boil it on the stove to reduce, or stir in a little butter at the end for shine and body.

Can I make this ahead or freeze it?

Yes. Refrigerate up to 3 days or freeze up to 3 months. Thaw overnight in the fridge before reheating gently on low so the meat doesnt get tough. Sauce may thicken when cold, just add a splash of broth or water when reheating.

What should I serve with the beef tips?

Classic choices are mashed potatoes, egg noodles, or rice, but crusty bread and roasted veggies work great too. Its an easy dinner so pick whatever your family likes.

Slow Cooker Beef Tips Recipe Substitutions and Variations

Beef (2 lb chuck or sirloin tips): stew beef or bottom round cut into 1 inch cubes; boneless short ribs for a richer, fattier result (cook a bit longer); flank steak sliced thin against the grain if you want it quicker and a little chewier.
Worcestershire sauce: equal parts soy sauce plus a splash of lemon juice or apple cider vinegar to copy the tang; A1 or other steak sauce in a pinch; tamari or vegan Worcestershire for gluten free or no‑anchovy versions.
Cornstarch slurry (3 tbsp cornstarch + 3 tbsp cold water): arrowroot powder 1:1 for a clear glossy finish; potato starch 1:1 but add at the end off the heat; all purpose flour slurry (mix ~2 tbsp flour with 3–4 tbsp cold water) and simmer a little longer to remove raw taste.
Mushrooms (8 oz cremini or white): button mushrooms or baby bellas; shiitake for a deeper umami hit; canned mushrooms drained for convenience; or omit and use extra onions plus carrots for texture if you don’t like mushrooms.

Pro Tips

– Pat the beef dry and brown it in batches on a screaming hot pan, dont crowd it or you wont get a crust. That browned stuff left in the pan is gold, scrape and deglaze it into the cooker.

– Cook the onions and mushrooms until theyre nicely browned and most of their liquid is gone before adding them. If you add soggy mushrooms straight into the slow cooker theyll water everything down.

– Make the cornstarch slurry with cold water and whisk it smooth, then either temper it with a bit of hot cooking liquid first or stir it into a cup of the liquid before returning to the pot. Give it time on high to thicken, rushing it will leave lumps.

– Pick your cut for how much time you want to wait: chuck gets melt-in-your-mouth after long, low cooking, sirloin cooks faster but can dry out if overdone. Finish with a little butter and taste for salt at the end, flavors open up as it cools so adjust last.

Slow Cooker Beef Tips Recipe

Recipe by Tessa Jones

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I had to share my Crock Pot Beef Tips method after a surprising shortcut turned a basic stew into an unexpectedly clever weeknight solution.

Servings

servings

Calories

510

kcal

Equipment: 1. Large cutting board
2. Sharp chef’s knife (for trimming and cutting the beef)
3. Paper towels (to pat meat dry)
4. Large heavy skillet or frying pan (for browning and deglazing)
5. Slow cooker or Crock-Pot
6. Tongs or slotted spoon (for transferring browned pieces)
7. Measuring cups and spoons
8. Small bowl and whisk or fork (to mix the cornstarch slurry)
9. Wooden spoon or heatproof spatula and a ladle for serving

Ingredients

2 pounds beef chuck or sirloin tips, trimmed and cut into 1 to 1 1/2 inch pieces
Salt and freshly ground black pepper to taste
2 tablespoons olive oil or vegetable oil
1 large yellow onion, sliced
8 ounces cremini or white mushrooms, sliced
3 cloves garlic, minced
1 1/2 cups beef broth
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon tomato paste (optional)
1 teaspoon dried thyme or 3 sprigs fresh thyme
1 bay leaf (optional)
3 tablespoons cornstarch plus 3 tablespoons cold water for slurry
2 tablespoons unsalted butter (optional)
Chopped fresh parsley for garnish (optional)

Directions

Trim and cut 2 pounds beef into 1 to 1 1/2 inch pieces, pat dry with paper towels and season well with salt and freshly ground black pepper.
Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then brown the beef in batches so it gets a good crust, about 1 to 2 minutes per side; transfer browned pieces to the slow cooker as you go.
In the same skillet add the sliced onion and mushrooms, cook until they start to brown and the onion is soft, 5 to 7 minutes, then add 3 minced garlic cloves, cook another 30 seconds, scrape any browned bits into the slow cooker with the beef.
Pour 1 1/2 cups beef broth into the skillet and stir in 1/4 cup Worcestershire sauce, 2 tablespoons soy sauce, and 1 tablespoon tomato paste if using, deglaze the pan for a minute then pour the mixture into the slow cooker; add 1 teaspoon dried thyme or 3 sprigs fresh thyme and 1 bay leaf if using.
Stir everything in the slow cooker, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is fork tender.
About 20 to 30 minutes before serving remove the bay leaf, mix 3 tablespoons cornstarch with 3 tablespoons cold water to make a smooth slurry, whisk the slurry into the hot slow cooker liquid (or into 1/2 cup of the cooking liquid then return it), set the slow cooker to high and cook until the sauce thickens, about 15 to 30 minutes.
Stir in 2 tablespoons unsalted butter if you want a silkier sauce, taste and adjust salt and pepper as needed.
Garnish with chopped fresh parsley if desired and serve the beef tips over mashed potatoes, rice or egg noodles; leftovers keep well and actually taste even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.