recipes

Slow Cooker Beef Tips

Mar 30, 2023 Admin

March 29, 2023

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Rich and full of flavor beef tips! Thrown together within 10 minutes and left to cook for 8 hours leaves you impatiently waiting to indulge in a comforting gravy and tender beef. When you’re a busy person, this is the recipe that can be made on a budget and feed a family of fussy children.

Fast and easy recipes have been very important to me the past few weeks. Between moving, working, and getting stuff out of our old apartment every. single. day.—I needed to create recipes that were easy for me, comes together within minutes, and can be ready quickly or left to cook all day while I’m running around like a chicken with its head cut off. Since there’s plenty of working people out there that don’t have much time or have children PLUS working, I figured it was time to create such recipes.

This recipe required barely any prep time, which is perfect for people that are extremely busy! Letting it cook for so long really let the beef become tender, as it would if you were using it for beef stew. There was no need to use the packaged brown gravy mix since you can make a delicious gravy without all of the preservatives and the weird ingredients that you can’t pronounce, let alone do you know what exactly they are. Beef Bouillon is the secret to any good gravy and most households have it in their pantry or fridge, sitting, waiting for you.

How to make Slow Cooker Beef Tips

This is a simple recipe that is prepped within 10 minutes and left to cook for 8 hours. Add my recipe to your weekly meal plan and you’ll see just how minimal prep can lead to delicious results! (Full ingredient amounts and complete instructions are available in the recipe card down below).

Beef Stew Cubes: This cut of beef is usually left over from larger, more tender cuts of meat that have been broken down. These can be from top sirloin or tenderloin top. Either way, they’re the scrap from that particular section.
Cream of Mushroom Soup: Needed to create the gravy! It offers great umami flavor and creaminess to the gravy. Try to find a can with the lowest amount of sodium. Campbell’s Heart Healthy is one that I use whenever I create recipes that require it.
Beef Bouillon: I use low sodium better than beef bouillon. I don’t personally care for the cubes (though I know it’s the same thing).
Beef Broth: The liquid that’s used to simmer the beef cubes in. It also provides rich flavor.
Worcestershire Sauce: Gives umami flavor to the gravy.
Onions & Garlic: I personally love adding this to gravies. It offers great flavor boosting.
Salt, Pepper, Garlic Powder, Onion Powder, Thyme: You can use dried or fresh thyme, but both work wonders.
Water & Cornstarch: This is used to thicken up the gravy. A little goes a long way!

Place the beef stew cubes on the bottom of the slow cooker. Season with salt, pepper, 1 tsp garlic powder, and 1 tsp onion powder. Toss to coat. Whisk together the soup, beef broth, beef bouillon, Worcestershire sauce, garlic, and thyme until smooth with little lumps (any lumps remaining will be the pieces of mushrooms if there are any in the soup). Toss the onions into the slow cooker on top of the beef. Pour the soup mixture over the beef and add in the bay leaf. Add in the remaining garlic powder and onion powder. Stir to combine. Cover with the lid, and set on low for 7-8 hours, or high for 3-4 hours. Once the slow cooker time is up, whisk together the water and cornstarch. Pour into the slow cooker, and stir until the gravy thickens. Serve.

Tips & FAQs

Storage: Keep in an airtight container in the fridge for up to 4 days.
Variations:
- Add in mushrooms for heartiness.
- Serve over rice, mashed potatoes, or egg noodles.
- Serve with a veggie side such as steamed broccoli, roasted cauliflower, carrots, green beans, or buttered corn.
- Use beef chuck, round roast, or sirloin in this recipe. You may even enjoy trying it with venison. Just cut it up into 1 inch cubes!
Make in Advance: You can whisk together the gravy ingredients a day in advance, leaving out the water and cornstarch. Cut up the onion and garlic a day in advance as well.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 6

Author Dani Bayer

Prep time

10 Min

Cook time

8 Hour

Total time

8 H & 10 M

Slow Cooker Beef Tips

Ingredients

2 lb beef stew cubes
Salt and pepper, to taste
2 tsp garlic powder, divided
2 tsp onion powder, divided
1 small onion, diced
10 oz can condensed cream of mushroom soup
1 cup beef broth
2 tsp beef bouillon
2 tbsp Worcestershire sauce
2 garlic cloves, minced
2 tsp fresh thyme or 1 tsp dried
1 bay leaf
1 tbsp +1 tsp water
1 tbsp + 1 tsp cornstarch

Instructions

Place the beef stew cubes on the bottom of the slow cooker. Season with salt, pepper, 1 tsp garlic powder, and 1 tsp onion powder. Toss to coat.
Whisk together the soup, beef broth, beef bouillon, Worcestershire sauce, garlic, and thyme until smooth with little lumps (any lumps remaining will be the pieces of mushrooms if there are any in the soup).
Toss the onions into the slow cooker on top of the beef. Pour the soup mixture over the beef and add in the bay leaf. Add in the remaining garlic powder and onion powder. Season with salt and pepper, to taste. Stir to combine.
Cover with the lid, and set on low for 7-8 hours, or high for 3-4 hours.
Once the slow cooker time is up, whisk together the water and cornstarch. Pour into the slow cooker, and stir until the gravy thickens. Serve.

Notes

Storage: Keep in an airtight container in the fridge for up to 4 days.

Variations:

Add in mushrooms for heartiness.
Serve over rice, mashed potatoes, or egg noodles.
Serve with a veggie side such as steamed broccoli, roasted cauliflower, carrots, green beans, or buttered corn.
Use beef chuck, round roast, or sirloin in this recipe. You may even enjoy trying it with venison. Just cut it up into 1-inch cubes!

Make in Advance: You can whisk together the gravy ingredients a day in advance, leaving out the water and cornstarch. Cut up the onion and garlic a day in advance as well.