American
Slow Cooker Beef Tips
Beef chuck tips simmer with onion, mushrooms, and Worcestershire until they are fork-tender. A little flour at the start turns the broth into gravy.
- Prep
- 20 min
- Cook
- 7 hr
- Total
- 7 hr 20 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Chuck tips turn tender with time, not with a fancy cut.
- Worcestershire and tomato paste make a brown gravy without a packet.
- Mushrooms added late keep some bite.
- The pot holds on warm once the beef is fork-tender.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Thaw the beef completely in the refrigerator if it was frozen. Do not put frozen beef in the slow cooker. Pat the pieces dry.
- 2
Toss the beef with the salt, pepper, and flour. Put it in the slow cooker with the onion and garlic.
- 3
Whisk the broth, tomato paste, Worcestershire, thyme, and olive oil. Pour the mixture over the beef.
- 4
Cover and cook on low for 7 hours. The beef should be well on its way to tender.
- 5
Stir in the mushrooms and butter. Cover and cook 30 to 45 minutes more.
- 6
The beef tips are done when a piece breaks apart easily with a fork and the gravy coats the meat. If the beef is still chewy, cook longer on low and check again. Season with a pinch more salt if the gravy tastes flat.
Pro tips
- Stew beef from the store is often cut small. Small pieces still work, but they may finish a bit earlier.
- Do not add the mushrooms at hour one or they collapse into the gravy.
- If the gravy is thin, mash a few soft onion pieces into it or simmer the sauce in a pot for a few minutes.
Easy substitutions
- Chuck tips
- Beef stew meat, thawed first, cooked until fork-tender.
- Cremini mushrooms
- White mushrooms.
- Thyme
- 1 sprig of fresh rosemary, removed before serving.
Storage and reheating
Storage
Refrigerate in a covered container for up to 3 days, or freeze for up to 2 months.
Reheating
Warm in a saucepan over medium-low until the beef is hot throughout.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 328
- Protein
- 34 g
- Carbs
- 12 g
- Fat
- 16 g
- Fiber
- 1 g
Moderate · Slow Cooker · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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