Slow Cooker Beef Tips
A comforting dish of tender beef cooked in savory broth with vegetables, ideal for busy families.
Ingredients
Main Ingredients
- 3 pounds stew meat Cut into bite-sized pieces
- 2 tablespoons olive oil For browning the meat
- 1.5 teaspoons salt Adjust to taste
- 0.5 teaspoon ground black pepper Adjust to taste
- 3 cups beef broth Low-sodium preferred
- 1 packet onion soup mix About 4 tablespoons
- 1 tablespoon Worcestershire sauce
- 1 cup diced onion About 1 small onion
- 2 cups sliced mushrooms
- 3 teaspoons minced garlic
- 0.25 cup water For the cornstarch slurry
- 3 tablespoons cornstarch For thickening the sauce
Instructions
Preparation
- Heat a 12-inch skillet over medium-high heat and add 2 tablespoons of olive oil.
- Season 3 pounds of stew meat with 1 ½ teaspoons of salt and ½ teaspoon of ground black pepper.
- Add the meat to the skillet in batches and cook just until the outside is browned. Transfer the beef to a 4-quart slow cooker.
- In the slow cooker, add 3 cups of beef broth, 1 packet of onion soup mix, 1 tablespoon of Worcestershire sauce, 1 cup of diced onion, 2 cups of sliced mushrooms, and 3 teaspoons of minced garlic.
Cooking
- Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
- About 30 minutes before the beef is done, mix ¼ cup of water with 3 tablespoons of cornstarch in a small bowl to create a slurry.
- Stir this mixture into the slow cooker, cover, and let it cook and thicken for the final 30 minutes.
Serving
- Serve warm over pasta or mashed potatoes, and garnish with fresh parsley or grated parmesan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for several months. Reheat on the stove or microwave.