Description
This Crockpot Beef Tips recipe features tender, flavorful beef tips slow-cooked with pearl onions, mushrooms, and herbs in a rich tomato and beef broth gravy. Perfectly fork-tender and coated in a savory sauce, this comforting dish is ideal served over mashed potatoes, parsnips, cauliflower, or noodles, making it a hearty family favorite.
Ingredients
Scale
Beef and Seasonings
- 1 tablespoon avocado oil, divided (for Instant Pot version only)
- 2 lbs. beef tips (cubed sirloin) or cubed beef stew meat (1- to 2-inch pieces)
- 1 (12-ounce) bag frozen pearl onions (add while still frozen)
- ¼ cup tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
Vegetables and Broth
- 8 ounces fresh mushrooms, sliced or coarsely diced
- 1 ½ cups low-sodium beef broth
Thickening and Serving
- 2 to 4 tablespoons cornstarch
- For serving: cooked mashed potatoes, mashed parsnips or cauliflower, or noodles
- Snipped fresh parsley for garnish (optional)
Instructions
- Prepare ingredients in slow cooker: In a 6- to 7-quart slow cooker, place the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until the beef and onions are thoroughly coated with the tomato paste and seasonings.
- Add mushrooms and broth: Add the sliced mushrooms and pour the beef broth over all the ingredients in the slow cooker. Cover with the lid.
- Slow cook the beef tips: Cook on high for 4 hours or on low for 6 to 8 hours until the beef is fork-tender and the flavors are well melded.
- Make cornstarch slurry and thicken gravy: Place 2 tablespoons of cornstarch in a small bowl. Ladle ¼ cup hot liquid from the slow cooker into the bowl. Whisk or fork to dissolve the cornstarch completely creating a slurry. Pour this back into the slow cooker and stir well.
- Cook to thicken: Set the slow cooker to the high setting, cover, and cook for an additional 30 minutes or until the gravy has thickened to your liking.
- Optional thicker gravy: If you prefer a thicker sauce, repeat the slurry preparation using 2 more tablespoons of cornstarch and cook again until thickened.
- Serve: Spoon the beef tips and rich gravy over cooked mashed potatoes, mashed parsnips, cauliflower, or noodles. Garnish with fresh parsley if desired.
- Storing leftovers: Store any leftovers in a covered container in the refrigerator for up to 5 days.
- Instant Pot alternative – Brown beef: Select the ‘Sauté’ function on the Instant Pot and heat ½ tablespoon avocado oil until shimmering. Add half (1 lb) of the beef pieces and brown for 2 minutes on each side. Remove and repeat with the remaining oil and beef.
- Instant Pot alternative – Sauté vegetables and deglaze: Add ½ cup beef broth to the pot and scrape the bottom to release browned bits. Add mushrooms, garlic powder, onion powder, thyme, salt, and pepper and sauté for 3 to 4 minutes, stirring occasionally. Press ‘Cancel’ to stop the sauté function and proceed to pressure cook or slow cook settings as desired.
Notes
- The beef becomes perfectly fork-tender and is bathed in a simple yet rich gravy that incorporates savory pearl onions and earthy mushrooms.
- This recipe is ideal for cozy comfort food meals that are also nutritious and satisfying.
- The gravy thickens over time and continues to develop flavor when cooled and reheated.
- Served best hot over mashed potatoes, parsnips, cauliflower mash, or your favorite noodles.
- The recipe includes an Instant Pot alternative for browning beef and sautéing vegetables before slow cooking.
Nutrition
- Serving Size: 1/6 of the 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
