Slow Cooker Beef Tips

5 from 6 votes

Slow Cooker Beef Tips is an easy way to make a delicious meal full of tender, fall-apart chunks of meat, coated in thick gravy, and served with a simple starch or side.

Prep Time15

Cook Time3 30

Total Time3 45

Course: Dinner

Cuisine: American

Servings:

Calories: 686kcal

Author: Jennifer Fishkind

Ingredients

3 pounds top round london broil beef cut into 2 inch cubes
3 tbsp olive oil
3 cups beef broth
1 cup yellow onion diced
1 cup white mushrooms sliced
1 packet onion mushroom dry soup mix (from a 1.8 oz. box)
1½ tbsp worcestershire sauce
1 large bay leaf if they are small use 2
1 tsp salt
½ tsp black pepper
2 tbsp fresh parsley chopped, plus additional for garnish
¼ cup water room temperature
4 tbsp cornstarch

Instructions

In a large heavy duty skillet, on high heat, add the olive oil and half of the cubed top round beef. Sear the beef on all sides for 2-3 minutes or just until browned. Remove from the skillet and place on a plate. Add the other half of the cubed beef to the hot skillet and sear the pieces, all on sides, for another 2-3 minutes. At this point you are just looking to get a good sear on the beef cubes and not cook them all the way through. You will still have some pink to the meat.
To the insert of your slow cooker add the diced onions, sliced white mushrooms and the browned top round beef cubes and their juices from the plate. There is a lot of great flavor in the juices from the seared beef.
In a large bowl add the beef broth, packet of onion mushroom dry soup mix, worcestershire sauce, bay leaf, salt, black pepper and fresh chopped parsley. Stir to combine. Add the liquid mixture to the slow-cooker on top of the beef and vegetables.
Set your slow-cooker to HIGH heat for 3 ½ hours. Put the lid on your slow-cooker and allow it to cook undisturbed.
After your slow-cooker beef tips have cooked for 3 ½ hours you will need to remove the bay leaf and make your cornstarch slurry to thicken the liquids and create a gravy.
To a small bowl add the room temperature water and cornstarch. Stir until the cornstarch has dissolved and you have created a slurry. Remove the lid to the slow-cooker and stir in the slurry to the beef broth. Allow your beef tips to continue to cook for an additional 15-30 minutes or until your liquids have thickened into a gravy.

Notes

Storage :

To Store: You can store leftover beef tips in the refrigerator, in a sealed container, for up to 3 days.

Tips:

You can turn your slow-cooker to the warm setting for up to 2 hours if needed.
You can save time with your prep work by getting stew meat from your butcher counter. This is a tougher cut of beef so it goes great with slow-cooker meals because the meat has time to get tender.
Feel free to omit the mushrooms in this recipe if your family is not a fan of them, but I do like the flavor they add to the beef. Beef and mushrooms go very well together.
If you choose to omit the sliced mushrooms from your beef tips then you can also substitute out the dry mushroom onion soup mix packet for a standard onion soup mix packet. I used the Lipton Recipe Secrets brand in this recipe.
If your slow-cooker has a ‘sear’ setting on it you can brown your meat directly in your slow-cooker and skip the extra skillet. This would make your slow-cooker beef tips a true one pot meal. You can skip the step on searing your beef cubes however, I highly suggest that you do not. By searing/browning the beef cubes you are locking in the juices and creating a great texture, and color, to your beef tips that does not happen if you just add the raw beef to the slow-cooker.
If you want to make your slow-cooker beef tips in the morning, before you start your day, you can set the slow-cooker to LOW for 6-7 hours. When you are ready to add the cornstarch slurry to thicken up your broth and create a gravy, you will want to remove the lid and turn your slow-cooker up to HIGH and allow the broth to thicken.

Nutrition