Instructions
- Prepare the Beef: Pat the beef cubes dry with paper towels. Season generously with 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, dried thyme, and dried rosemary.
- Sear the Beef (Optional but Recommended): In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes on all sides until nicely browned. This step adds a crucial layer of flavor and color to the dish. Transfer the seared beef to the slow cooker.
- Add Onions and Liquid: If you seared the beef, you can add the sliced onions to the same skillet and sauté for 5-7 minutes until softened and lightly caramelized. Transfer the onions to the slow cooker, placing them over the beef. Alternatively, simply add the raw sliced onions directly to the slow cooker on top of the beef.
- Combine Wet Ingredients: In a medium bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour this mixture over the beef and onions in the slow cooker. Ensure the beef is mostly submerged in the liquid.
- Slow Cook: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the beef is incredibly tender and easily shredded with a fork.
- Prepare Optional Mushrooms (if using): About 1 hour before the cooking time is complete, you can add the sliced mushrooms directly to the slow cooker. Stir them in gently and allow them to cook down with the beef and gravy.
- Thicken the Gravy: Once the beef is tender, carefully remove the beef tips from the slow cooker and set aside. If you prefer a smoother gravy, you can strain the liquid through a fine-mesh sieve to remove any onion pieces (though the softened onions add wonderful flavor).
- For Flour Thickening: In a small bowl, whisk 1/4 cup of the warm cooking liquid with 1/4 cup all-purpose flour until a smooth paste forms (this is called a slurry). Slowly whisk this slurry back into the liquid in the slow cooker.
- For Cornstarch Thickening: In a small bowl, whisk 2 tablespoons of cornstarch with 1/2 cup cold water until smooth. Slowly whisk this slurry into the liquid in the slow cooker.
- Simmer to Thicken: Turn the slow cooker to HIGH (if not already there) or transfer the liquid to a saucepan on the stovetop over medium heat. Whisk continuously until the gravy thickens to your desired consistency. This usually takes about 10-15 minutes on HIGH in the slow cooker, or 5-7 minutes on the stovetop.
- Adjust Seasoning: Taste the gravy and adjust salt and pepper as needed. You might want to add a pinch more of your favorite herbs.
- Combine and Serve: Return the tender beef tips to the thickened gravy in the slow cooker. Stir gently to coat the beef. Garnish with fresh chopped parsley, if desired. Serve hot with your favorite sides like mashed potatoes, egg noodles, or rice.
Cooking Tips and Variations
Achieving perfectly tender beef tips and a rich, flavorful gravy is the goal, and a few key tips can elevate your dish. Firstly, don’t skip the searing step for the beef, even though it’s optional. Browning the meat before slow cooking creates a beautiful crust and develops deep, complex flavors through the Maillard reaction, which simply cannot be replicated by just adding raw meat to the slow cooker. Use a heavy-bottomed pan and sear in batches to avoid overcrowding, ensuring a good brown on all sides. When it comes to the onions, while you can simply add them raw, sautéing them briefly until they start to soften and caramelize will enhance their sweetness and add another layer of savory depth to your gravy.
For the gravy, the consistency is key. If you find your gravy isn’t thickening enough, make sure your thickening agent (flour or cornstarch) is thoroughly mixed with a cold liquid before adding it to the hot liquid. This prevents lumps. If using flour, a tablespoon of butter melted in the pan before adding the flour can create a roux, which will give a richer, glossier gravy. If your gravy is too thick, simply whisk in a little more beef broth or water until it reaches your desired consistency. Don’t be afraid to taste and adjust seasonings at the end; a splash of extra Worcestershire, a dash of garlic powder, or a pinch of fresh thyme can make all the difference.
There are many ways to vary this recipe to suit your preferences. For a richer flavor, you can substitute half of the beef broth with red wine (such as Cabernet Sauvignon or Merlot) – the alcohol will cook off, leaving behind a wonderful depth. To add more vegetables, consider tossing in chopped carrots and celery along with the onions at the beginning of the cooking process; they will soften beautifully and contribute to the overall flavor. Sliced mushrooms are another fantastic addition, either added in the last hour of cooking or sautéed separately and stirred in at the end. For a creamier gravy, stir in a splash of heavy cream or a dollop of sour cream just before serving. If you prefer a touch of heat, a pinch of red pepper flakes can be added. You can also experiment with different beef cuts; while chuck roast is ideal for its marbling and tenderness, stew beef or even sirloin tips can work, though cooking times might vary slightly. Always ensure the beef is cut into uniform 1-inch pieces for even cooking.
Storage and Reheating
This Slow Cooker Beef Tips with Onion Gravy is one of those magical dishes that often tastes even better the next day, as the flavors have more time to meld and deepen. To store leftovers, allow the dish to cool completely to room temperature (this usually takes about 1-2 hours) before transferring it to an airtight container. Refrigerate promptly within two hours of cooking. It will keep well in the refrigerator for up to 3-4 days. For longer storage, this dish freezes beautifully. Portion the beef tips and gravy into freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible before sealing to prevent freezer burn. It can be stored in the freezer for up to 3 months.
When you’re ready to enjoy your leftovers, reheating is straightforward. If refrigerated, the easiest way to reheat is on the stovetop over medium-low heat. Transfer the beef tips and gravy to a saucepan and gently simmer, stirring occasionally, until heated through. If the gravy has thickened too much in the fridge, you can add a splash of beef broth or water to thin it out to your desired consistency. You can also reheat individual portions in the microwave; place them in a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until piping hot. If reheating from frozen, it’s best to thaw the dish overnight in the refrigerator first, then reheat using the stovetop or microwave methods described above. Alternatively, you can reheat from frozen on the stovetop over very low heat, adding a little liquid to prevent scorching, and stirring frequently until thawed and heated through. Avoid reheating multiple times to maintain the best quality and food safety.
Frequently Asked Questions
What cut of beef is best for slow cooker beef tips?
The best cut of beef for slow cooker beef tips is typically beef chuck roast. It has excellent marbling and connective tissue that breaks down beautifully during long, slow cooking, resulting in incredibly tender and flavorful meat. Other good options include stew beef (which is often pre-cut chuck or round), or even beef round roast, though chuck roast will provide the most succulent results.
Can I make this recipe without browning the beef?
While you can technically skip browning the beef, it is highly recommended not to. Searing the beef before slow cooking creates a rich, caramelized crust through the Maillard reaction, which adds a significant depth of flavor and color to the final dish that you won’t achieve otherwise. It also helps to lock in some of the juices. If you’re short on time, it’s the one step you might consider omitting, but for the best flavor, take the extra 10-15 minutes to sear your beef.
My gravy isn’t thick enough. How can I fix it?
If your gravy isn’t thick enough, the easiest way to fix it is to create a slurry. For a cornstarch slurry, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth, then slowly whisk this into the hot gravy in the slow cooker or saucepan. Let it simmer for a few minutes to thicken. For a flour slurry, whisk 1 tablespoon of all-purpose flour with 2 tablespoons of cold water (or some of the warm cooking liquid) until smooth, then whisk into the gravy and simmer. You can repeat this process with small amounts until you reach your desired consistency. Make sure the liquid is simmering for the thickening agents to activate.