There’s nothing quite like coming home to the aroma of tender, succulent beef tips simmering away in your crock pot all day long. This classic comfort food recipe is an absolute game-changer for busy weeknights, and honestly, it’s one of my go-to meals when I want something hearty and delicious without spending hours in the kitchen.
I grew up watching my grandmother make beef tips in her slow cooker, and it was always the star of our family dinners. The beauty of this recipe is that it’s incredibly forgiving – you simply throw everything in your crock pot in the morning, and by dinner time, you have the most tender, flavorful beef that practically melts in your mouth. The beef tips become so tender from the slow cooking process that they don’t require any special cuts or expensive ingredients.
What I absolutely love about this beef tips crock pot recipe is how versatile it is. You can serve it over egg noodles for a comforting stroganoff-style meal, alongside creamy mashed potatoes, or even over rice. Some of my favorite serving options include pairing it with a rich alfredo sauce or topping it with pickled red onions for a bright contrast. The sauce that develops during cooking is absolutely divine, and you won’t want to waste a single drop.
The ingredients list is simple and straightforward – mostly pantry staples that you probably already have on hand. Beef chuck or sirloin tips work beautifully in this recipe, and the slow cooking method ensures they come out perfectly tender every single time. I recommend Serious Eats’ guide to slow cooker beef for more information on selecting the right cuts.
One of the best things about making beef tips in a crock pot is that you can customize it to your preferences. Add extra vegetables, adjust the seasonings, or swap out the beef broth for red wine – the possibilities are endless! This recipe is perfect for meal prep, and it actually tastes even better the next day when all those flavors have had time to meld together.
Whether you’re feeding a crowd or just looking for an easy weeknight dinner, this creamy pasta-friendly beef tips recipe is sure to become a household favorite. Let me walk you through exactly how to make it!
For more inspiration on slow cooker recipes, check out Bon Appétit’s slow cooker beef collection and New York Times’ slow cooker beef stew for additional ideas!
Ingredients
- 2-3 pounds beef chuck or sirloin tips, cut into 1-1.5 inch cubes
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can use additional broth)
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 3-4 medium carrots, cut into 1-inch chunks
- 1 pound baby potatoes, halved
- 8 ounces mushrooms, quartered
- 2 tablespoons butter
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by patting your beef tips dry with paper towels – this is crucial for getting a good sear and developing flavor. In a shallow bowl, combine the flour, salt, and black pepper, then dredge each piece of beef in the mixture, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches so you don’t overcrowd the pan, sear the beef tips for 2-3 minutes on each side until they develop a nice golden-brown crust. This step adds incredible depth of flavor to your final dish, so don’t skip it! Transfer the seared beef to your crock pot.
- In the same skillet, add the diced onion and cook for about 2 minutes until it starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly and deepen in color. Pour in the beef broth and red wine (if using), scraping up any browned bits from the bottom of the pan – this is liquid gold for flavor!
- Transfer the broth mixture to the crock pot with the beef. Add the bay leaves, thyme, rosemary, and smoked paprika. Stir everything together until well combined.
- Add the carrots, potatoes, and mushrooms to the crock pot. Stir gently to distribute everything evenly. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The beef should be extremely tender and fork-tender when fully cooked.
- About 20-30 minutes before serving, if you prefer a thicker sauce, mix the cornstarch and cold water together in a small bowl to create a slurry. Stir this mixture into the crock pot and let it cook uncovered for 15-20 minutes until the sauce thickens to your desired consistency.
- Taste the beef tips and adjust seasoning with additional salt and pepper as needed. Remove the bay leaves before serving.
- Stir in the butter to add a silky finish to the sauce. Serve the beef tips and vegetables over egg noodles, mashed potatoes, rice, or your favorite starch.
- Garnish with fresh parsley and serve immediately. Enjoy your delicious, tender beef tips!
Pro Tips
- For the best results, choose beef chuck or sirloin tips rather than more tender cuts like tenderloin, as these tougher cuts actually become more tender and flavorful with slow cooking
- Searing the beef before adding it to the crock pot is not absolutely necessary but highly recommended – it creates a flavorful crust that enhances the final dish significantly
- Don’t lift the crock pot lid too often during cooking, as this releases heat and extends cooking time. Resist the urge to peek!
- Red wine adds wonderful depth to this recipe, but you can substitute it with additional beef broth if you prefer an alcohol-free version
- The mushrooms can be added during the last 2 hours of cooking if you prefer them less soft – they tend to break down if cooked for the full time
- This recipe reheats beautifully and actually tastes better the next day once all the flavors have melded together. Store leftovers in an airtight container in the refrigerator for up to 4 days
- For freezing, allow the beef tips to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating
- Fresh thyme and rosemary can be used instead of dried – use about 1 tablespoon of fresh herbs in place of each teaspoon of dried
- If you don’t have a crock pot, you can make this in a Dutch oven in a 325°F oven for 2.5-3 hours, covered
- For a creamier version, stir in 1/2 cup of sour cream or heavy cream at the end of cooking – this creates a delicious stroganoff-style dish
- Pearl onions can be substituted for regular onions for a more elegant presentation
- Add fresh peas or green beans during the last 20 minutes of cooking for additional vegetables and color