Crockpot Beef Tips

Spoonful of beef tips with gravy coming out of crockpot after being slow cooked.

5 from 1 vote

This easy Slow Cooker Beef Tips recipe skips the seasoning packets and uses simple, bold ingredients to deliver melt-in-your-mouth tender beef smothered in a flavorful, rich gravy.

Prep Time10

Cook Time8 10

Total Time8 20

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

6-8 quart Slow Cooker

Ingredients

2 tablespoon extra virgin olive oil
1½ pounds beef stew meat cut into 1-inch chunks
¼ cup all-purpose flour
kosher salt and pepper to taste
¼ cup dry red wine or additional beef stock
2 cups beef stock or broth
2 cloves garlic minced
1 tablespoon Worcestershire sauce
½ tablespoon prepared horseradish *not horseradish sauce
2 tablespoons dried onion flakes
1 teaspoon dried parsley
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons unsalted butter optional

Instructions

Place the beef in a large storage bag, add 1 teaspoon kosher salt, 1 teaspoon black pepper, and ¼ cup all-purpose flour. Close and toss to coat.
Heat the olive oil in a large, deep skillet or stock pan over medium-high heat for 1-2 minutes. Once the oil has heated, remove the beef from the bag, shaking off excess flour and add to the pan in a single layer, working in batches if needed. Brown for 2-3 minutes per side and then transfer the beef to the slow cooker.
Add the wine (or additional stock) to the pan that you browned the beef, increase the heat to medium-high, and scrape up any browned bits on the bottom of the pan. Let it cook for 2-3 minutes to slightly reduce, then turn off the heat and add to the crockpot.
Add 2 cups beef stock, minced garlic, 1 tablespoon Worcestershire sauce, ½ tablespoon prepared horseradish, 2 tablespoons dried onion flakes, 1 teaspoon dried parsley, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon kosher salt to the slow cooker and stir to combine.
Cover and cook on low for 8-10 hours or high for 3 to 4 hours.
To thicken, whisk 2 tablespoons cornstarch with 3 tablespoons water in a small bowl until incorporated. Slowly add it to the stew, stirring to incorporate. Cover and let cook on high for 10 minutes.
Uncover, turn off the heat, and add 2 tablespoons unsalted butter and stir until melted.

Notes

Red Wine: Merlot, cabernet, or malbec are great options. Avoid anything labeled cooking wine.

Gluten-Free Option: Replace ¼ cup of flour with 2 tablespoons of cornstarch to coat the beef before searing and ensure your Worcestershire sauce is gluten-free.

Dried Onion Soup Option: Replace the dried onion flakes, garlic powder, onion powder, and ½ teaspoon of kosher salt with 2 tablespoons of packaged or homemade dried onion soup mix.

Storage: Store leftover beef tips with gravy in an airtight container for up to 3 days in the refrigerator or freeze in freezer-safe container for up to 3 months. Defrost overnight in the fridge if needed, and reheat in a heat-safe dish in the microwave or over low heat on the stove until warmed through.

Nutrition