Description
This Crockpot Beef Tips recipe features perfectly fork-tender beef coated in a rich, flavorful gravy with pearl onions and mushrooms. It’s a comforting, easy-to-make meal ideal for serving over mashed potatoes, parsnips, cauliflower, or noodles, combining classic flavors with convenient slow cooker preparation.
Ingredients
Scale
Main Ingredients
- 1 tablespoon avocado oil, divided (for Instant Pot version only)
- 2 lbs. beef tips (cubed sirloin) or cubed beef stew meat (1- to 2-inch pieces)
- 1 (12-ounce) bag frozen pearl onions (add while still frozen)
- ¼ cup tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- 8 ounces fresh mushrooms, sliced or coarsely diced
- 1 ½ cups low-sodium beef broth
- 2 to 4 tablespoons cornstarch
For Serving
- Cooked mashed potatoes, mashed parsnips, cauliflower, or noodles
- Snipped fresh parsley for garnish (optional)
Instructions
- Prepare Ingredients: In a 6- to 7-quart slow cooker, add beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper. Stir well to coat beef and onions evenly with the tomato paste and seasonings.
- Add Mushrooms and Broth: Add sliced mushrooms on top and pour the beef broth over all ingredients in the slow cooker.
- Cook the Beef: Cover the slow cooker with the lid and cook on high for 4 hours or on low for 6 to 8 hours until beef is tender and flavors meld.
- Make Cornstarch Slurry: Once beef is tender, ladle ¼ cup of hot cooking liquid into a small bowl and whisk in 2 tablespoons cornstarch until smooth.
- Thicken Gravy: Pour the slurry back into the slow cooker, mix well, cover, set to high, and cook for 30 minutes or until the gravy thickens. For thicker gravy, repeat the slurry step with an additional 2 tablespoons cornstarch.
- Serve: Spoon the beef tips and gravy over cooked mashed potatoes, parsnips, cauliflower, or noodles. Garnish with fresh parsley if desired.
- Storage: Store any leftovers in a covered container in the refrigerator for up to 5 days.
- Optional Instant Pot Searing: Select the ‘Saute’ function. Heat ½ tablespoon avocado oil until shimmering, brown half the beef for 2 minutes per side, then set aside. Repeat with remaining oil and beef. Remove beef to plate.
- Instant Pot Mushroom Sauté: Add ½ cup beef broth to the Instant Pot and scrape bottom to deglaze. Add mushrooms, garlic powder, onion powder, thyme, salt, and pepper. Cook for 3-4 minutes, stirring occasionally. Press ‘Cancel’ to stop.
Notes
- This recipe yields fork-tender beef coated in a deliciously rich gravy, enhanced by sweet pearl onions and savory mushrooms.
- For best flavor, avoid thawing pearl onions before adding to the slow cooker; add them frozen.
- The cornstarch slurry can be adjusted to your desired gravy thickness; allow the gravy to thicken further as it cools.
- The Instant Pot steps provide an option to brown the beef for added depth before slow cooking or finishing in the Instant Pot.
- Serve with mashed potatoes, mashed parsnips, cauliflower, or your favorite noodles for a comforting meal.
- Leftovers keep well refrigerated for up to 5 days.
Nutrition
- Serving Size: 1/6 of the beef and gravy
- Calories: 236
- Sugar: 3 g
- Sodium: 627 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 82 mg
