Beef Tips Crock Pot Recipe: Ultimate Cozy Dinner

The beef tips crock pot recipe is your answer to tender, spoon-soft beef in a rich, savory gravy—made almost entirely hands-off. Everything simmers low and slow until the meat melts apart and the sauce turns silky. It’s the kind of comfort food that makes weeknights calmer and weekends feel special, with minimal prep and maximum payoff.

Why You’ll Love This Beef Tips Crock Pot Recipe

• Set it and relax: After a quick sear and a few pantry seasonings, the slow cooker does the work.
• Melt-in-your-mouth texture: Long, gentle heat breaks down connective tissue for fork-tender bites.
• Deep, savory flavor: Mushrooms, onion, garlic, thyme, and a touch of Worcestershire build a classic gravy.
• Budget-friendly: Stew meat turns luxurious without complicated steps or specialty ingredients.
• Flexible serving: Spoon over mashed potatoes, rice, noodles, or creamy polenta.
• Great for meal prep: The flavors improve overnight and reheat beautifully with a splash of stock.

What Is Beef Tips Crock Pot Recipe?

At its heart, this dish is beef stew meat gently braised in a slow cooker until tender, finished with a quick cornstarch slurry to create a glossy gravy. Think of it as a simplified pot roast with smaller pieces of beef and a gravy-forward finish. The crock pot keeps the heat gentle and even, so the meat relaxes into tenderness without babysitting. The result: flavorful bites nestled in a sauce made from stock, aromatics, and mushrooms—perfect for ladling over your favorite starch.

Beef Tips Crock Pot Recipe: Ultimate Cozy Dinner

This beef tips crock pot recipe delivers tender, fall-apart beef in a rich, mushroom-onion gravy—perfect over mashed potatoes, rice, or noodles. It’s a low-effort, high-reward meal that’s deeply comforting and weeknight-friendly with make-ahead ease.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 360 kcal

Ingredients

  

Main Ingredients

• 3 lb beef stew meat cut into 1-inch cubes
• 2 Tbsp oil divided, for searing
• 8 oz mushrooms sliced
• 1 medium onion diced
• 2 cloves garlic minced
• 1.5 cups beef stock plus extra as needed
• 1 Tbsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• 0.5 tsp dried thyme
• 1 tsp kosher salt or to taste
• 0.5 tsp black pepper freshly ground, or to taste

To Thicken

• 2 Tbsp cornstarch
• 2 Tbsp cold water to mix with cornstarch

Garnish

• 2 Tbsp fresh parsley chopped

Instructions

 

• Step 1 – Sear the beef: Pat beef dry. Heat 1 Tbsp oil in a skillet. Sear half the beef until browned, 2–3 minutes per side. Transfer to slow cooker. Repeat with remaining oil and beef.
• Step 2 – Build the base: Lower heat to medium. Sauté onion and mushrooms 3–4 minutes, deglaze with stock if needed. Add garlic and cook 30 seconds. Transfer to the slow cooker.
• Step 3 – Add seasonings and stock: Stir in beef stock, Worcestershire, onion powder, garlic powder, thyme, salt, and pepper. Ensure beef is mostly submerged.
• Step 4 – Slow cook: Cover and cook on Low for 8 hours or High for 4 hours. Avoid lifting the lid during cooking.
• Step 5 – Thicken the gravy: Turn to High. Whisk cornstarch and water to form a slurry. Stir into slow cooker. Cook 10–15 minutes until thickened. Adjust with more stock or slurry as needed.
• Step 6 – Finish and serve: Stir in parsley. Adjust salt and pepper. Serve over mashed potatoes, rice, noodles, or polenta.

Notes

Swap Worcestershire with soy sauce for an umami-rich twist. For a thicker gravy, reduce uncovered before serving. To avoid a gummy texture, add slurry at the end and cook briefly. Pair with green vegetables for balance, and freeze leftovers in single portions for easy lunches.

Keyword beef and gravy, beef tips, comfort food, crock pot beef, slow cooker dinner

Ingredients for Beef Tips in the Crock Pot

Main Ingredients

• 3 lb (1.36 kg) beef stew meat, cut into 1-inch (2.5 cm) cubes
• 2 Tbsp oil, divided (for searing)
• 8 oz (225 g) mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1½ cups (355 ml) beef stock, plus extra as needed
• 1 Tbsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp dried thyme
• 1 tsp kosher salt, or to taste
• ½ tsp freshly ground black pepper, or to taste

To Thicken

• 2 Tbsp cornstarch + 2 Tbsp cold water, whisked into a slurry

Garnish

• 2 Tbsp chopped fresh parsley

Ingredient Notes (Smart Substitutions & Tips)

• Beef options: Stew meat is convenient, but chuck roast cut into cubes often gives more consistent marbling and tenderness. Round roast works in a pinch but may be slightly leaner; watch doneness to avoid dryness.
• Mushrooms: Cremini provide a deeper, woodsy flavor; white button mushrooms are milder. If you skip mushrooms, consider adding sliced carrots for body and a hint of sweetness.
• Onion choice: Yellow onion is classic. Sweet onion yields a slightly sweeter gravy; red onion will soften and mellow without adding sharpness.
• Stock: Beef stock gives the richest base. Vegetable or chicken stock works if that’s what’s on hand. Keep a little extra hot stock nearby to loosen the gravy if it tightens too much at the end.
• Worcestershire swaps: If you don’t use Worcestershire, a touch of soy sauce adds savory backbone. Add gradually and taste.
• Thyme: Dried thyme is concentrated; if using fresh, substitute about 2 tsp leaves. Rosemary is stronger—use just a small sprig and remove before serving.
• Cornstarch alternatives: Arrowroot thickens well and stays glossy. For a flour-based gravy, whisk 1½ Tbsp flour with 2 Tbsp water to make a slurry or create a small stovetop roux and stir it in at the end.
• Sodium awareness: Stock and Worcestershire both contribute salt. Start with 1 tsp salt, then taste after thickening and adjust only as needed.

Equipment You’ll Need

• 5–7 quart (4.7–6.6 L) slow cooker; oval models help distribute heat evenly.
• Large heavy skillet for searing (cast iron or stainless steel preferred).
• Tongs for turning beef cubes without tearing the surface.
• Wooden spoon or spatula for scraping fond from the pan.
• Measuring cups and spoons.
• Small bowl and whisk for the slurry.

Step-by-Step Instructions

Step 1 – Sear the beef

Pat the beef dry with paper towels; dry surfaces brown best. Heat 1 Tbsp oil in a large skillet over medium-high until shimmering. Add half the beef in a single layer. Don’t crowd the pan—space encourages caramelization. Sear 2–3 minutes per side until well browned. Transfer to the slow cooker and repeat with the remaining oil and beef. Browning develops fond (caramelized bits) that will melt into the gravy.

Step 2 – Build the base

Lower heat to medium. Add the diced onion and sliced mushrooms to the skillet. Cook 3–4 minutes, stirring to pick up the browned bits. If the pan seems dry, add a tablespoon of stock to help deglaze. Stir in the minced garlic and cook 30 seconds just until fragrant. Transfer the vegetables and any juices to the slow cooker.

Step 3 – Season and add liquids

To the slow cooker, add beef stock, Worcestershire, onion powder, garlic powder, dried thyme, salt, and black pepper. Stir to combine and make sure the meat is mostly submerged. If needed, add a splash more stock.

Step 4 – Slow cook

Cover and cook 8 hours on Low for the most tender texture, or 4 hours on High if you’re short on time. Try not to open the lid during cooking—each peek can add 20–30 minutes to the overall time.

Step 5 – Thicken the gravy

Switch the slow cooker to High if it isn’t already. In a small bowl, whisk cornstarch with cold water until smooth. Stir the slurry into the slow cooker. Partially cover and cook 10–15 minutes, stirring once or twice, until the gravy is thick and glossy. If it’s too thick, loosen with a splash of stock. If it’s still thin after 15 minutes, whisk 1 more teaspoon cornstarch with 1 teaspoon water and stir in; cook 5 more minutes.

Step 6 – Finish and serve

Taste and adjust salt and pepper. Stir in chopped parsley. Serve over mashed potatoes, rice, buttered egg noodles, or creamy polenta. The gravy should coat the spoon and cling to the beef and starch.

Make-Ahead, Meal Prep, and Scaling

• Night-before prep: Cut the beef, slice mushrooms, dice onion, and mix your dry seasoning blend in a small jar. Store the beef and vegetables covered in the refrigerator. In the morning, sear the beef, sauté the aromatics, and start the slow cooker.
• Skip-the-sear option: If mornings are hectic, you can add raw beef and vegetables straight into the crock pot with seasonings and stock. The flavor and color will be lighter, but still delicious. To boost savoriness later, simmer 5 extra minutes after thickening and season to taste.
• Double batch: Use an 8–10 quart slow cooker for a double recipe or cook in two 5–6 quart cookers side by side. Increase slurry by 50% first, then add more only if needed after checking consistency.
• Potluck strategy: Keep the crock pot on Warm at the event. Bring extra hot stock and a small jar of slurry to adjust consistency on the spot.

Pro Tips for Success

1. Dry the beef thoroughly for better browning and deeper flavor.
2. Sear in batches; overcrowding leads to steaming instead of searing.
3. Use a heavy skillet; it holds heat and creates that flavorful fond.
4. Layer seasonings rather than adding a lot of salt up front; adjust after thickening.
5. Choose Low for 8 hours whenever possible; collagen breaks down more evenly.
6. Add the thickener at the end to keep the gravy glossy, not gummy.
7. Rest the finished beef tips a few minutes before serving; the gravy stabilizes.
8. Brighten at the end with fresh parsley or a tiny squeeze of lemon to lift the savory notes.

Flavor Variations

• Onion Soup Twist: Replace onion powder, garlic powder, and thyme with one packet of onion soup mix. It adds toasted onion depth and a hint of sweetness.
• Herb Garden: Add a bay leaf and a small sprig of rosemary at the start; remove before serving. Keep the rosemary modest so it doesn’t dominate.
• Mushroom Lovers: Double the mushrooms and add a handful of sliced leeks for a mellow, savory layer.
• Peppercorn Beef Tips: Add ½–1 teaspoon crushed peppercorns for gentle heat and a steakhouse vibe.
• Veggie Boost: Add sliced carrots with the onions and mushrooms; stir in frozen peas for the final 10 minutes so they stay bright.
• Creamy Finish: Off heat, stir in 1–2 tablespoons of plain Greek yogurt or a small pat of butter for a rounder finish. Add gradually and taste.

Serving Suggestions

• Classic pairing: Pile beef tips over fluffy mashed potatoes and spoon extra gravy on top.
• Rice bowls: White or brown rice soaks up gravy and stretches the servings.
• Noodles: Buttered egg noodles provide a nostalgic, cozy base.
• Polenta: Creamy polenta makes a bistro-style bowl with elegant texture.
• Green sides: Steamed green beans, roasted broccoli, sautéed spinach, or a crisp salad with lemon vinaigrette cut through the richness.
• Bread basket: Warm dinner rolls or crusty bread are perfect for swiping up the last spoonfuls of gravy.

Storage and Freezing Instructions

• Refrigerate: Cool completely and store in an airtight container for 3–4 days. Divide into single portions for grab-and-go lunches.
• Reheat: Warm gently on the stovetop over low heat with a splash of stock or water to loosen the gravy. For the microwave, heat in short bursts, stirring between rounds.
• Freeze: Portion into freezer-safe containers or zip-top bags laid flat for faster thawing. Label with date and freeze up to 2 months.
• Thaw and refresh: Thaw overnight in the refrigerator. Reheat with a splash of stock and, if needed, thicken with a tiny additional slurry after it simmers.

Leftover Ideas

• Open-face sandwiches: Spoon hot beef tips and gravy over toasted bread.
• Shepherd’s pie shortcut: Spread beef tips in a baking dish, top with mashed potatoes, and bake until the peaks are lightly browned.
• Stuffed baked potatoes: Split baked potatoes, fluff with a fork, and top generously with beef tips and parsley.
• Noodle skillet: Toss leftovers with cooked egg noodles and a splash of stock for a quick skillet dinner.

Troubleshooting Guide

• Too salty: Add unsalted stock to thin slightly; simmer a couple of minutes. Stir in a spoonful of plain Greek yogurt at the finish to soften the perception of salt, or add a few extra mushrooms to absorb flavors.
• Too thin: Simmer uncovered on High for a few minutes to reduce. If needed, whisk 1 teaspoon cornstarch with 1 teaspoon cold water, add, and cook 5 minutes.
• Too thick: Stir in hot stock a splash at a time until spoon-coating consistency returns.
• Beef still tough: It likely needs more time. Keep the cooker on Low and give it another 30–60 minutes. Some cuts, especially leaner ones, take longer to relax.
• Bland flavor: Add a pinch more salt and a few grinds of pepper first, then consider a small dash of soy sauce or an extra ¼ teaspoon onion powder for depth.

Nutrition Facts (Per Serving)

Estimated values; actual numbers vary by cut and brand.

Frequently Asked Questions About Beef Tips Crock Pot Recipe

TastyInspo Notes

• Sear smart: Dry beef and a hot pan build deep flavor quickly. It’s five minutes well spent.
• Fond is flavor: Scrape every browned bit into the pot when sautéing onions and mushrooms.
• Season in layers: Light salt early, then adjust after thickening; stock and Worcestershire add salt too.
• Choose Low when possible: Eight hours on Low yields the most tender texture.
• Keep extra stock handy: It rescues thick gravy and revives leftovers during reheating.
• Batch and freeze: This scales easily. Portion for future dinners or lunches.
• Fresh finishing touch: A sprinkle of parsley or a tiny squeeze of lemon brightens the rich gravy.
• Serve with balance: Pair with something green for color and freshness.

Final Thoughts

When you want comfort without fuss, this beef tips crock pot recipe delivers: tender beef, velvety gravy, and a flexible base that works with whatever you have on hand. With a few pantry staples and a reliable slow cooker, you’ll have a cozy, satisfying dinner that’s perfect for family meals, entertaining, and make-ahead lunches. The method is simple—brown, sauté, slow cook, and finish—and the results are consistently rewarding. Try it once, then customize with extra veggies, herbs, or a peppercorn twist to make it your own.