Slow Cooker Meltingly Tender Beef Tips
Slow Cooker Meltingly Tender Beef Tips
Ingredients
For the Beef Tips
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Aromatics and Sauce Base
- 1 yellow onion, large, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 2 bay leaves
- 3 fresh thyme sprigs
For Finishing and Garnish
- 1/2 cup half-and-half, or heavy cream
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water, as needed for thickening
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. In a shallow dish, combine the 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
⏱️ 5 min
- 2
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, brown the floured beef cubes on all sides. Do not overcrowd the pan, as this will steam the meat instead of browning it. Transfer the browned beef to a 6-quart (or larger) slow cooker.
⏱️ 10 min
- 3
Add the diced yellow onion and sliced cremini mushrooms to the same skillet (add a little more oil if needed). Sauté for 5-7 minutes until the onions are softened and the mushrooms have released their moisture. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Worcestershire sauce and tomato paste. Bring to a simmer.
⏱️ 2 min
- 5
Pour the contents of the skillet over the beef in the slow cooker. Add the bay leaves and fresh thyme sprigs. Stir gently to combine everything.
⏱️ 2 min
- 6
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is meltingly tender and easily falls apart with a fork.
⏱️ 360 min
- 7
Once cooked, carefully remove and discard the bay leaves and thyme sprigs. Stir in the 1/2 cup half-and-half or heavy cream. If you prefer a thicker sauce, whisk together the cornstarch and cold water to create a slurry, then stir it into the slow cooker. Cook on high for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 20 min
- 8
Serve the beef tips hot, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Meltingly Tender Beef Tips
Ingredients
For the Beef Tips
- 2 pounds beef chuck roast, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Aromatics and Sauce Base
- 1 yellow onion, large, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 2 bay leaves
- 3 fresh thyme sprigs
For Finishing and Garnish
- 1/2 cup half-and-half, or heavy cream
- 1 tablespoon cornstarch, mixed with 2 tablespoons cold water, as needed for thickening
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef cubes dry with paper towels. In a shallow dish, combine the 1/4 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge the beef cubes in the flour mixture, shaking off any excess.
⏱️ 5 min - 2
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, brown the floured beef cubes on all sides. Do not overcrowd the pan, as this will steam the meat instead of browning it. Transfer the browned beef to a 6-quart (or larger) slow cooker.
⏱️ 10 min - 3
Add the diced yellow onion and sliced cremini mushrooms to the same skillet (add a little more oil if needed). Sauté for 5-7 minutes until the onions are softened and the mushrooms have released their moisture. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour the beef broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the Worcestershire sauce and tomato paste. Bring to a simmer.
⏱️ 2 min - 5
Pour the contents of the skillet over the beef in the slow cooker. Add the bay leaves and fresh thyme sprigs. Stir gently to combine everything.
⏱️ 2 min - 6
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is meltingly tender and easily falls apart with a fork.
⏱️ 360 min - 7
Once cooked, carefully remove and discard the bay leaves and thyme sprigs. Stir in the 1/2 cup half-and-half or heavy cream. If you prefer a thicker sauce, whisk together the cornstarch and cold water to create a slurry, then stir it into the slow cooker. Cook on high for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
⏱️ 20 min - 8
Serve the beef tips hot, garnished with fresh chopped parsley.
⏱️ 1 min