Hey there, busy mamas! If there is one appliance that saves my sanity during the chaotic school week, it is absolutely my trusty slow cooker. We are talking about a meal that feels like a warm hug at the end of a long day. Today, I am sharing my family’s absolute favorite recipe for Crockpot Beef Tips. This isn’t just any beef stew; we are talking about high-quality beef sirloin tips that have been simmered low and slow until they literally melt in your mouth, swimming in a dark, glossy, savory gravy that is just begging to be ladled over a mountain of creamy mashed potatoes.

I know how hard it is to get a hearty, wholesome dinner on the table when you are juggling soccer practice, homework, and laundry mountains. That is why this recipe is a total game-changer. It requires minimal prep work—just a quick sear to lock in that flavor (trust me, it makes a difference!)—and then the crockpot does all the heavy lifting for you. By the time 5:00 PM rolls around, your house will smell like a five-star restaurant, and you won’t be scrambling to figure out what’s for dinner.

My husband claims this is better than the beef tips he orders at our local steakhouse, and my picky eaters actually ask for seconds. Whether you serve it over egg noodles, rice, or classic mashed taters, this is one of those ‘stick-to-your-ribs’ meals that just makes everything feel right in the world. So, grab your apron and let’s get this comfort food bubbling!

History & Origins

Beef tips have a humble but delicious history in American home cooking. Historically, ‘beef tips’ referred to the leftover scraps of meat from butchering larger primal cuts like tenderloins or sirloins. Instead of wasting these smaller, irregular pieces, frugal home cooks and butchers would package them up to be sold at a lower cost. Because these cuts could vary in toughness, the best way to prepare them was through braising—cooking them slowly in liquid.

This dish became a staple in Southern cooking and mid-century American diners, often appearing on menus as ‘Beef Tips over Rice’ or ‘Beef Tips and Noodles.’ It was the ultimate way to stretch a dollar while still providing a protein-packed, filling meal for a large family. Over the decades, what started as a way to use up scraps has evolved into a beloved comfort food classic, often using higher quality cuts like sirloin or chuck roast specifically cubed for this purpose. The evolution of the slow cooker in the 1970s cemented this recipe’s place in the Hall of Fame of easy weeknight dinners.

Why This Recipe Works

You might be wondering, what makes this specific recipe work so well compared to just throwing raw meat in a pot? It comes down to a few culinary science principles that we can easily master at home. First, the Maillard Reaction. By taking five minutes to sear the beef cubes in a hot skillet before adding them to the slow cooker, we create a caramelized crust on the meat. This isn’t just for color; it creates complex, savory flavor compounds that permeate the entire dish as it cooks.

Secondly, the method of low-temperature long-duration cooking breaks down the collagen found in the connective tissues of the beef. Even if you use a tougher, budget-friendly cut like stew meat, the long simmer converts that tough collagen into gelatin. This is exactly what gives the meat that ‘melt-in-your-mouth’ texture and gives the gravy a silky, rich body without needing excessive amounts of thickener. Finally, using a combination of beef broth, soy sauce, and Worcestershire sauce creates an ‘umami bomb’—a depth of savory flavor that makes the gravy taste like it has been simmering for days.

Why You’ll Love This Recipe

• ✓Requires only 15 minutes of active prep time.
• ✓Budget-friendly using stew meat or sirloin tips.
• ✓Freezer-friendly for easy meal prepping.
• ✓Produces a rich, scratch-made gravy without canned soups.
• ✓Kid-approved and picky-eater friendly.

Equipment You’ll Need

• ✓6-Quart Slow Cooker
• ✓Large Skillet or Cast Iron Pan
• ✓Whisk
• ✓Sharp Knife
• ✓Cutting Board

Ingredients

• ✓2 to 2.5 lbs beef stew meat or sirloin tips, cut into 1-inch cubes
• ✓2 tablespoons olive oil, divided
• ✓1 large yellow onion, diced
• ✓3 cloves garlic, minced
• ✓2 cups low-sodium beef broth
• ✓1 tablespoon Worcestershire sauce
• ✓1 tablespoon low-sodium soy sauce (adds amazing color and depth!)
• ✓1 teaspoon dried thyme
• ✓1 teaspoon onion powder
• ✓1/2 teaspoon black pepper
• ✓1 bay leaf
• ✓3 tablespoons cornstarch
• ✓1/4 cup water (cold)
• ✓Fresh parsley for garnish

Instructions

1. Prep the Meat: Pat your beef tips dry with a paper towel. This is crucial for getting a good sear! Season the meat generously with the black pepper and onion powder.
2. Sear the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches so you don’t overcrowd the pan, sear the beef tips until they are browned on all sides. You don’t need to cook them through, just get a nice crust. Transfer the browned meat directly into your 6-quart slow cooker.
3. Sauté Aromatics: In the same skillet (don’t clean it!), add the remaining tablespoon of olive oil and the diced onions. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for just 30 seconds until fragrant. Pour this mixture over the beef in the slow cooker.
4. Deglaze the Pan: Pour a splash of the beef broth into the hot skillet. Use a wooden spoon to scrape up all those brown bits stuck to the bottom—that is pure flavor gold! Pour this liquid into the slow cooker.
5. Add Liquids: Pour the remaining beef broth, Worcestershire sauce, soy sauce, and dried thyme into the slow cooker. Toss in the bay leaf. Give everything a gentle stir to combine.
6. Slow Cook: Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. The meat is done when it falls apart easily with a fork.
7. Thicken the Gravy: About 30 minutes before serving, remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour this slurry into the slow cooker and stir gently. Cover and cook on HIGH for another 20-30 minutes until the gravy has thickened and is glossy.
8. Serve: Ladle the beef tips and gravy generously over mashed potatoes, egg noodles, or rice. Garnish with fresh chopped parsley for a pop of color.

Expert Cooking Tips

• ✓Don’t Skip the Sear: I know it’s an extra step, but browning the meat adds a depth of flavor that you just can’t get from dumping raw meat in. It is worth the 10 minutes!
• ✓Low and Slow is Best: For the most tender meat, cook on the LOW setting. High heat can sometimes make lean beef seize up and become tough.
• ✓Cut Uniformly: Try to keep your beef cubes roughly the same size so they cook evenly.
• ✓Salt at the End: Beef broth and soy sauce contain salt. Taste your gravy at the very end before serving and add extra salt only if needed.

Substitutions and Variations

If you don’t have stew meat, you can buy a Chuck Roast and cut it into cubes yourself—this is actually my preferred method for the most tender results! If you want to add more veggies, sliced mushrooms are a fantastic addition; add them about halfway through the cooking time so they don’t turn to mush. For a Gluten-Free version, ensure your soy sauce is Tamari or a GF alternative, and double-check your beef broth ingredients. If you don’t have fresh onion, you can use a packet of onion soup mix, but reduce the other salty ingredients.

Common Mistakes to Avoid

The biggest mistake people make with beef tips is overcrowding the pan when searing. If you put too much meat in the skillet at once, it steams instead of browns, and you lose that delicious flavor crust. Another common mistake is lifting the lid too often. Every time you lift the lid, you lose heat and moisture, which can extend the cooking time significantly. Trust the process and keep it closed! Lastly, don’t add the cornstarch directly to the hot liquid without mixing it with cold water first, or you will end up with lumpy gravy.

Serving Suggestions

The classic pairing for these beef tips is a big mound of buttery mashed potatoes (garlic mashed potatoes are even better!). However, they are equally delicious served over wide egg noodles or fluffy white rice. For sides, I love serving this with something green to cut through the richness, like steamed broccoli, roasted green beans, or a crisp garden salad with vinaigrette. A chunk of crusty French bread is also a must for sopping up that extra gravy!

Storage and Reheating Tips

Leftovers store beautifully! Place cooled beef tips in an airtight container in the refrigerator for up to 3-4 days. The flavor actually gets better the next day! To reheat, you can use the microwave or warm them gently on the stove over low heat; you may need to add a splash of water or broth if the gravy has thickened too much in the fridge. This meal is also freezer-friendly. Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I put the meat in the slow cooker raw?

Yes, you technically can. However, you will miss out on the rich, caramelized flavor that searing provides. If you are in a massive rush, you can skip the searing, but I highly recommend doing it if you have the time!

Why is my meat tough?

Meat usually turns out tough if it hasn’t cooked long enough or if it was cooked at too high of a temperature too quickly. If your beef is tough, put the lid back on and let it cook for another hour. It almost always just needs more time to break down.

Can I use cornstarch to thicken at the beginning?

No, cornstarch tends to break down if cooked for long periods. It is best to add the cornstarch slurry during the last 30 minutes of cooking to maintain the perfect gravy consistency.

What is the best cut of meat for beef tips?

Sirloin tips are leaner and cook faster, but a Chuck Roast cut into cubes is often the most flavorful and tender option for slow cooking due to its fat content and marbling.

Can I add vegetables to the pot?

Absolutely! Carrots and celery are great additions. Cut the carrots into chunks and add them at the beginning with the meat. Softer veggies like mushrooms or peas should be added later.

My gravy is too thin, how do I fix it?

If the gravy isn’t thick enough after adding the slurry and cooking for 30 minutes, you can repeat the process with a little more cornstarch and water, or leave the lid off for the last 20 minutes to let some liquid evaporate.

Can I make this in an Instant Pot?

Yes! Sear the meat on Sauté mode, add ingredients, and pressure cook on High for about 20-25 minutes with a natural release. Thicken the gravy on Sauté mode at the end.

Is this recipe spicy?

Not at all. The black pepper adds a tiny bit of warmth, but it is very mild and kid-friendly. You can reduce the pepper if your family is very sensitive to spice.

Conclusion

I hope this Crockpot Beef Tips recipe becomes a new staple in your weekly meal rotation! It is truly one of those meals that reminds you why cooking at home is so special—simple ingredients transforming into something magical. If you try this recipe, please leave a comment below and let me know how it turned out for you! I love hearing your twists and tweaks. Don’t forget to pin this to your ‘Easy Dinners’ board on Pinterest so you can find it next time you need a hug in a bowl. Happy cooking, friends!