Go Back
Slow cooker beef tips and gravy served over mashed potatoes

Slow Cooker Beef Tips and Gravy

Tender seared beef tips slow cooked until fall-apart tender in a rich, glossy brown gravy. Pure comfort food over mashed potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2.5 lbs beef sirloin tips, cut into 1.5-inch cubes (1.1kg)
  • 1/3 cup all-purpose flour (40g) for dredging
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp vegetable oil (30ml)
  • 1 large yellow onion, sliced
  • 3 cups beef broth (710ml)
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 2 tbsp cornstarch whisked into 2 tbsp cold water slurry, added at the end
  • chopped fresh parsley for serving

Method
 

  1. Pat the beef cubes dry with paper towels. Toss them with the flour, salt, pepper, and garlic powder until evenly coated, shaking off any excess.
  2. Heat the oil in a large skillet over medium-high heat until shimmering. Sear the beef in batches, about 2 minutes per side, until deeply browned. Do not crowd the pan. Transfer to the slow cooker.
  3. In the same skillet, saute the sliced onion for 3 to 4 minutes, scraping up the browned bits. Add to the slow cooker.
  4. Whisk together the beef broth, Worcestershire sauce, tomato paste, and thyme. Pour over the beef and onions.
  5. Cover and cook on LOW for 6 to 7 hours, until the beef is fork-tender. (HIGH for 3 to 4 hours works, but LOW gives the most tender result.)
  6. Transfer the beef to a serving dish and cover to keep warm. Whisk the cornstarch slurry into the hot cooking liquid, cover, and cook on HIGH for 10 to 15 minutes, until glossy and thickened.
  7. Taste the gravy and adjust salt and pepper. Return the beef to the gravy, spoon over mashed potatoes or egg noodles, and sprinkle with parsley.

Notes

Tips: Do not skip the sear if you have 15 minutes; it builds the deep flavor this dish is known for. Always taste and re-season the gravy at the end, since slow cookers mute seasoning over long cooks.
Storage: Refrigerate up to 4 days. Freeze up to 3 months; thaw overnight in the fridge and reheat gently with a splash of broth.
Estimated nutrition: about 480 calories per serving (estimated).