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This slow cooked beef tips dish saves me on busy nights when everything runs behind schedule and dinner still needs to happen. It is hands off once it is simmering and turns out so rich and flavorful every single time. It is the kind of comforting hearty meal that makes everyone at the table feel taken care of without me needing to stress in the kitchen.
Ingredients
- Cubed beef chuck or stew meat: choose marbled pieces for the best flavor and tenderness
- Olive oil: for searing the meat and developing a rich browned base
- Onion: sliced adds sweet and savory depth when cooked down
- French onion soup mix: boosts flavor quickly without fuss
- Worcestershire sauce: brings umami richness that makes the sauce complex
- Beef stock: use low sodium if you want more control over seasoning
- Bay leaf: lends a subtle herbal aroma as it simmers
- Cornstarch: for thickening the gravy until glossy and smooth
- Water: to activate the cornstarch
- Salt and pepper to taste: adjust based on your broth
- Fresh chopped parsley: for garnish adds brightness at the end
Step-by-Step Instructions
- Sear the First Half:
- Heat olive oil in a large pot over medium high heat then add half the beef and onions and cook until meat is browned and onions are softened about 6 to 8 minutes
- Repeat with Remaining:
- Transfer the first batch to a plate then repeat the browning process with the remaining beef and onions making sure all sides of the meat get color
- Combine in the Pot:
- Return all seared meat and onions to the pot and stir to combine
- Add Liquids and Seasonings:
- Pour in beef stock and stir in French onion soup mix Worcestershire sauce bay leaf and season with salt and pepper
- Simmer Low and Slow:
- Lower the heat to a gentle simmer cover and cook for 90 minutes stirring occasionally to avoid sticking and allow flavors to develop
- Thicken the Sauce:
- In a small bowl mix cornstarch with water until smooth then pour into the simmering beef and cook uncovered until the sauce thickens about 5 to 7 minutes
- Finish and Serve:
- Remove bay leaf garnish with chopped parsley and serve hot with your favorite sides
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The smell while it simmers brings back memories of cold nights when I would come home from work and the house already smelled like dinner was ready it has become a meal we share often when family visits
Storage Tips
Store leftovers in an airtight container in the fridge for up to four days You can freeze cooled beef tips in a freezer bag for up to three months Reheat gently on the stove or microwave adding a splash of broth if needed
Ingredient Substitutions
Use pork shoulder cubes for a slightly sweeter and softer finish Try mushroom broth instead of beef stock for a more earthy profile Replace French onion soup mix with caramelized onions and a bit of garlic powder if preferred
Serving Suggestions
Serve over creamy mashed potatoes egg noodles or fluffy rice Add a crisp green salad or roasted green beans on the side for balance A crusty piece of bread is perfect to mop up that delicious gravy
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Cultural Context
Beef tips have roots in American home cooking especially in Southern and Midwestern kitchens Originally a way to use up smaller beef cuts this dish grew popular as a comforting weeknight meal It reflects the beauty of low slow cooking in bringing out the best in humble ingredients
Frequently Asked Questions About Recipes
- → Can I use a different cut of meat?
Yes, stew meat or cubed chuck roast works best, but sirloin or pork chunks are good alternatives.
- → Do I need to brown the meat first?
Browning enhances flavor and texture, but you can skip it for quicker prep—the slow cooker will still tenderize the beef well.
- → What sides go well with this dish?
Mashed potatoes, egg noodles, white rice, crusty bread, or a simple green salad are all great options.
- → How can I add more flavor?
Try adding garlic, a splash of red wine, fresh herbs, or sautéed bell peppers and onions for extra depth.
- → Can I make this ahead of time?
Absolutely. It reheats well and even tastes better the next day. Store in the fridge up to 4 days or freeze for up to 3 months.