Here’s a classic Slow Cooker Beef Tips recipe—tender, flavorful, and perfect over mashed potatoes, rice, or egg noodles.
Ingredients
- 2 lbs beef stew meat (chuck or sirloin), cut into bite-sized pieces
- 1 large onion, sliced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 cup beef broth
- 1/2 cup red wine (optional, can replace with extra broth)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons cornstarch + 2 tablespoons cold water (for thickening)
- Optional: fresh parsley for garnish
Instructions
- Prep the slow cooker: Place beef, onion, garlic, and mushrooms in the slow cooker.
- Add liquids & seasoning: Pour in beef broth, red wine, and Worcestershire sauce. Sprinkle thyme, paprika, salt, and pepper over the top. Stir to combine.
- Cook low & slow: Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
- Thicken sauce: About 30 minutes before serving, mix cornstarch and cold water into a slurry. Stir into the slow cooker to thicken the gravy.
- Serve: Spoon over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Tips for Maximum Flavor
- Sear the beef first: Browning the meat in a skillet before adding to the slow cooker adds depth of flavor.
- Mushroom bonus: Using a mix of mushrooms (cremini, button, portobello) enhances the umami.
- Make ahead: This dish reheats beautifully—flavors deepen after a day in the fridge.
If you want, I can also give a cheater 5-ingredient version that’s super fast to throw in the slow cooker with minimal prep but still rich and tender.
Do you want me to do that?
