Slow Cooker Beef Tips (Printable Version)

# What You'll Need:

→ Beef

01 - 900 g beef stew meat or chuck roast, cut into 3 cm cubes

→ Vegetables

02 - 1 medium yellow or white onion, chopped (about 150 g)
03 - 3 cloves garlic, minced

→ Sauces and Broth

04 - 480 ml beef broth, low sodium
05 - 30 ml Worcestershire sauce
06 - 15 ml soy sauce (optional)

→ Gravy and Seasonings

07 - 300 g cream of mushroom soup
08 - 1 packet (28 g) brown gravy mix
09 - 5 g salt
10 - 2 g black pepper
11 - 2 g onion powder
12 - 2 g garlic powder
13 - 2 g paprika

→ Optional Thickener

14 - 15–30 ml cornstarch mixed with equal water (cornstarch slurry)

# Step-by-Step Directions:

01 - Heat a drizzle of oil in a skillet over medium-high heat. Sear beef cubes in batches without overcrowding until browned on all sides, 3–5 minutes per batch. This enhances flavor.
02 - Place the browned beef into the slow cooker. If skipping browning, add raw beef directly.
03 - Scatter chopped onion and minced garlic evenly over the beef in the slow cooker.
04 - In a bowl, whisk together beef broth, Worcestershire sauce, soy sauce, cream of mushroom soup, and brown gravy mix until smooth. Pour over the beef and vegetables.
05 - Sprinkle salt, black pepper, onion powder, garlic powder, and paprika over the slow cooker contents.
06 - Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours, until beef is tender enough to shred easily.
07 - If a thicker gravy is desired, stir in cornstarch slurry during the last 30 minutes of cooking and continue to cook uncovered.
08 - Taste the gravy and adjust seasonings if needed. Serve beef tips with gravy over mashed potatoes, rice, noodles, or cauliflower mash.

# Helpful Notes:

01 - Browning the beef before slow cooking significantly enhances flavor but can be omitted for convenience with slightly less depth.
02 - For a gluten-free version, use gluten-free brown gravy mix and tamari instead of soy sauce.
03 - Frozen beef can be used but requires extended cooking time by 30 to 45 minutes.
04 - Leftovers store well refrigerated for up to 4 days and freeze up to 3 months.

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