When you’re craving something hearty, comforting, and deeply flavorful without being chained to the stove all day, these Crockpot Beef Tips deliver exactly that. Tender chunks of beef stew meat are slowly cooked in a rich, savory gravy that’s layered with the sweetness of onions, the earthiness of mushrooms, and just the right blend of seasonings. The slow cooker does most of the heavy lifting, letting the meat turn melt-in-your-mouth tender while you go about your day. Paired with mashed potatoes, egg noodles, or rice, this dish transforms a regular weeknight into a cozy, sit-down family dinner.
The beauty of this recipe is in the depth of flavor built from simple ingredients — a quick sear to lock in juices, a deglaze to capture all those delicious browned bits, and a slow simmer in French onion soup and beef broth. Whether it’s a chilly evening or you just want a meal that makes your kitchen smell amazing, these beef tips are the ultimate in fuss-free comfort food. It’s the kind of dish that brings everyone to the table with an appetite and keeps them coming back for seconds.
Why You’ll Love This Recipe:
• Tender, fall-apart beef with a rich, savory gravy.
• Perfect make-ahead meal for busy days.
• Pairs beautifully with potatoes, noodles, or rice.
• A crowd-pleaser that’s just as good for guests as it is for family dinners.
Ingredients
• 1½ lbs beef stew meat
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon woodfired garlic powder or regular garlic powder
• 3 tablespoons olive oil
• 2 cups low-sodium beef broth, ½ cup reserved
• 1 (10.5-ounce) can condensed French onion soup
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 small yellow onion, finely chopped
• 12 ounces cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 3 tablespoons cornstarch
Instructions
In a bowl, combine flour, salt, black pepper, and garlic powder. Dredge beef in the mixture, shaking off excess. Heat 1½ tablespoons olive oil in a skillet over medium heat and brown beef on all sides, working in batches. Add seared beef, 1½ cups beef broth, French onion soup, Worcestershire sauce, and bay leaves to the crockpot.
In the same skillet, heat 1 tablespoon olive oil over medium heat. Cook onions for 3–4 minutes, add mushrooms, and cook until browned. Reduce heat, add garlic and Italian seasoning, and cook for 1 minute. Deglaze the pan with 1–2 tablespoons beef broth if needed, scraping up browned bits. Add vegetables to crockpot, cover, and cook on high 2–3 hours or low 4–5 hours. Mix cornstarch with reserved ½ cup broth, stir into crockpot, and cook on high for 30 minutes until thickened.
Tips:
• Sear the beef in batches for the best flavor and texture.
• Deglazing the pan adds depth to the gravy — don’t skip it.
• For extra richness, stir in a tablespoon of butter before serving.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce thickens too much.
