Slow Cooker Beef Tips
These slow cooker beef tips are cooked low and slow for the most tender beef that will literally melt in your mouth. Minimal prep time and then the slow cooker does the rest of the work for you. This slow cooker meal is an easy weeknight dinner that is cozy and comforting and the family will love!
Servings: 6
Ingredients
- 3 lb boneless beef chuck, cubed
- 1 tsp each: sea salt and pepper
- 2 Tbsp olive oil
- 1 medium yellow onion diced
- 5-6 garlic cloves minced
- 1 Tbsp Italian seasoning
- 1 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 1½- 2 cups beef stock broth will work as well
- 3 Tbsp red wine optional
- 2-3 sprigs fresh thyme
- 3 Tbsp butter
- 2 Tbsp cornstarch mixed with 2-3 tablespoons cold water
Instructions
- Pat the cubed meat dry with a paper towel and season well with salt and pepper. Heat a skillet over medium-high heat. Add the olive oil and once it is very hot, add the beef in an even layer, working in batches as needed, and sear for about 2 minutes per side. Transfer seared meat to the slow cooker.
- Add the onion to the skillet and sauté for 3-4 minutes to soften.
- Add onions over the beef. Add the garlic, Italian seasoning, stock, balsamic, and worcestershire sauce and stir to combine. Place the butter and thyme over top of the beef and cover.
- Heat on LOW for 6-8 hours or until the meat is fork tender.
- Once the meat is ready, shift the slow cooker to HIGH and whisk the cold water and cornstarch together. Pour into the crock pot and stir. Cook for another 30 minutes to allow the sauce to thicken.
- Serve over mashed potatoes, egg noodles, and more. These are amazing served over Texas toast or open faced warm biscuits.
Notes
Storage: Store leftovers in an airtight container for about 3-4 days in the refrigerator. To reheat, you can put the meat back in the slow cooker and heat on low for 2-3 hours. If you want a quicker option, simmer stovetop for about 15 minutes. Add an extra splash of beef stock or broth if it becomes too thick.
To freeze: make sure the beef is completely cooled. Transfer to a freezer-safe container and freeze for up to 3 months, thawing overnight in the refrigerator.
Searing is not necessary if you are in a pinch on time, but it is highly recommended for best results. Searing the meat gives it a nice golden caramelized outer texture and seals in more flavor to the dish. If you have the time, definitely do it!
Make sure to use meat that has nice marbling throughout for the best texture. A little bit of fat throughout the meat is ideal. If the meat is too lean, it can come out more on the tough side.
For best results, cook on LOW HEAT. I do not suggest cooking this on high heat. It will result in much less tender meat. If you are in an absolute time crunch, you can, but again, know the meat will not be at its best!
Nutrition
Calories: 514kcal | Carbohydrates: 4g | Protein: 47g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 544mg | Potassium: 1069mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 6mg