Description
This Crockpot Beef Tips recipe features tender beef cooked low and slow in a rich, flavorful gravy with pearl onions and mushrooms. Perfectly tender and coated in a savory tomato-based sauce, this comforting dish pairs wonderfully with mashed potatoes or noodles for a satisfying meal.
Ingredients
Scale
Beef and Seasoning
- 2 lbs. beef tips (cubed sirloin) or cubed beef stew meat (1- to 2-inch pieces)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
Vegetables and Liquids
- 1 (12-ounce) bag frozen pearl onions (add while still frozen)
- 8 ounces fresh mushrooms, sliced or coarsely diced
- ¼ cup tomato paste
- 1 ½ cups low-sodium beef broth
Thickening Agent
- 2 to 4 tablespoons cornstarch
Optional for Instant Pot Version
- 1 tablespoon avocado oil, divided
To Serve
- Cooked mashed potatoes, mashed parsnips or cauliflower, or noodles
- Snipped fresh parsley for garnish (optional)
Instructions
- Prepare Ingredients: In a 6- to 7-quart slow cooker, add the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper. Stir thoroughly until the beef and onions are evenly coated with the tomato paste and seasonings.
- Add Mushrooms and Broth: Add the sliced mushrooms on top, then pour the low-sodium beef broth evenly over the mixture.
- Cook Slow Cooker: Cover with the slow cooker lid. Cook on high heat setting for 4 hours, or alternatively on low heat setting for 6 to 8 hours, until the beef is tender and fully cooked.
- Make Cornstarch Slurry: When beef is tender, ladle ¼ cup of hot cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons of cornstarch and whisk until completely dissolved forming a slurry.
- Thicken Gravy: Pour the cornstarch slurry back into the slow cooker and stir to incorporate. Set the slow cooker on the high setting, cover, and cook for an additional 30 minutes, stirring occasionally, until the gravy thickens.
- Adjust Thickness: If thicker gravy is desired, repeat the slurry process with 2 more tablespoons of cornstarch and cook until the desired consistency is reached. Note that the gravy will thicken further as it cools.
- Serve: Serve the beef tips and gravy over cooked mashed potatoes, mashed parsnips, cauliflower, or your choice of noodles. Garnish with fresh parsley if desired.
- Store Leftovers: Store any leftovers in a covered container in the refrigerator for up to 5 days.
- Optional Instant Pot Browning: For an Instant Pot version, use the ‘Saute’ function. Heat ½ tablespoon avocado oil in the pot. When shimmering, add half (1 lb) of beef and brown for 2 minutes per side. Transfer to a plate and repeat with the remaining oil and beef. Add ½ cup beef broth to pot and scrape up browned bits. Add mushrooms and seasonings, cooking for 3–4 minutes. Cancel ‘Saute’ and proceed with pressure cooking or slow cooking as preferred.
Notes
- This dish yields perfectly fork-tender beef coated in a rich, flavorful gravy enhanced with pearl onions and fresh mushrooms.
- Cooking times vary depending on your slow cooker and heat setting but ensure the beef is fork-tender before thickening.
- The gravy thickens further as it cools, so consider this when deciding how much cornstarch slurry to add.
- For a lighter option, serve over mashed cauliflower or parsnips instead of traditional potatoes or noodles.
- The Instant Pot instructions add a delicious browned flavor if you prefer to use that appliance.
Nutrition
- Serving Size: 1/6 of beef and gravy
- Calories: 236
- Sugar: 3 g
- Sodium: 627 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 82 mg
