Best Slow Cooker Beef Tips

Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: ~6–8 hours
Servings: 6

Savory, tender beef tips in a rich, glossy gravy – this set‑it‑and‑forget‑it slow cooker meal tastes like it simmered all day. Perfect over mashed potatoes, rice, or egg noodles.

Why You’ll Love This Recipe

• Pantry staples – simple ingredients you probably already have

• Set it and forget it – the slow cooker does all the work

• Incredible flavor – savory, deep, and satisfying

• Beginner‑friendly – just brown the meat, dump everything in, and walk away

• Family‑approved – even picky eaters clean their plates

Ingredients

Ingredient	Amount
Cubed beef chuck (or stew meat)	2 lbs
Olive oil (for browning)	3 Tbsp, divided
Yellow onion, sliced	1 large
Beef stock (low‑sodium preferred)	3 cups
French onion soup mix	1 packet (about 1 oz)
Worcestershire sauce	1½ Tbsp
Water	⅓ cup
Cornstarch	2 Tbsp
Bay leaf	1
Salt and black pepper	To taste
Fresh parsley, chopped	For garnish

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Instructions

Step 1: Brown the Meat (Optional but Recommended)

Heat 1 Tbsp of olive oil in a large skillet over medium‑high heat. Add half the beef and half the sliced onion. Brown the meat on all sides (about 3–4 minutes) and cook until the onion softens. Remove to the slow cooker. Repeat with another 1 Tbsp oil and the remaining beef and onion.

Shortcut: You can skip browning and add raw meat directly to the slow cooker – but browning adds deeper flavor.

Step 2: Deglaze (Optional)

Pour ¼ cup of the beef stock into the hot skillet, scrape up any browned bits, then pour into the slow cooker.

Step 3: Assemble in Slow Cooker

Add the remaining beef stock, onion soup mix, Worcestershire sauce, bay leaf, and salt/pepper to the slow cooker. Stir gently.

Step 4: Cook

Cover and cook on:

• LOW for 6–8 hours, or

• HIGH for 3–4 hours
  until the beef is fork‑tender.

Step 5: Thicken the Gravy

In a small bowl, whisk together the cornstarch and ⅓ cup water until smooth. Stir the slurry into the slow cooker. Cover and cook on HIGH for another 15–20 minutes, until the gravy has thickened.

Step 6: Serve

Remove the bay leaf. Garnish with fresh parsley. Serve warm over mashed potatoes, rice, buttered egg noodles, or polenta.

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Serving Suggestions

• Mashed potatoes

• Buttered egg noodles

• Steamed white or brown rice

• Creamy cheese polenta

• Toasted sourdough or brioche

• Roasted broccoli or steamed green beans

• Simple side salad

Ingredient Notes & Substitutions

Ingredient	Notes
Beef chuck	Best cut for slow cooking. Buy pre‑cut stew meat or cube a chuck roast yourself.
French onion soup mix	The flavor bomb – provides salt, onion, and garlic notes.
Beef stock	Low‑sodium recommended because the soup mix is salty.
Worcestershire sauce	Adds tangy depth.
Cornstarch	Thickens the gravy into a glossy sauce.

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Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Gently warm on the stovetop or in the microwave. Add a splash of beef stock if the gravy is too thick.

Nutrition (per serving, approx.)

Calories: 213 | Carbohydrates: 21g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 1235mg | Fiber: 1g | Sugar: 4g

Note: Nutrition is based on the original stovetop version; actual values may vary with slow cooker method and specific ingredients.