Slow Cooker Beef Tips with Garlic Onion Gravy

These Slow Cooker Beef Tips with Garlic Onion Gravy are tender, comforting, and covered in a rich savory sauce that tastes as though it cooked all day with very little effort.

 

 

 

 

Cubed beef is layered over chopped onions inside the slow cooker, then covered with a deeply flavored sauce made from beef broth, Worcestershire sauce, tomato paste, garlic, and simple herbs.

 

 

 

 

As the beef cooks slowly, the connective tissue softens and the meat becomes fork-tender. The onions melt into the cooking liquid, creating a naturally flavorful gravy that is perfect for serving over mashed potatoes, rice, egg noodles, or creamy polenta.

 

 

 

 

This easy slow cooker beef recipe is ideal for busy weeknights, Sunday dinners, meal preparation, colder evenings, and family gatherings.

 

 

 

 

Why This Recipe Is Popular

 

 

 

 

Slow cooker beef tips are popular because they turn an affordable cut of beef into a tender and satisfying dinner.

 

 

 

 

The preparation is simple and requires only a few minutes of active work. Once the beef, onions, and sauce are inside the slow cooker, the appliance handles most of the cooking.

 

 

 

 

The long and gentle cooking time allows tougher cuts of beef to soften while absorbing the garlic, herbs, broth, and onion flavor.

 

 

 

 

The recipe is also easy to customize. Mushrooms, carrots, potatoes, cream, wine, or additional herbs can be added without changing the basic method.

 

 

 

 

Leftovers reheat well, making this a useful recipe for meal preparation and next-day lunches.

 

 

 

 

Recipe Information

 

 

 

 

The preparation time is approximately twenty minutes.

 

 

 

 

The cooking time is seven to eight hours on Low or three and a half to four and a half hours on High.

 

 

 

 

Allow approximately fifteen additional minutes when thickening the gravy.

 

 

 

 

The recipe provides about six generous servings.

 

 

 

 

Main Ingredients

 

 

 

 

Beef stew meat or chuck roast provides rich flavor and becomes tender during slow cooking.

 

 

 

 

Yellow onions soften into the sauce and add gentle sweetness.

 

 

 

 

Beef broth forms the savory base of the gravy.

 

 

 

 

Worcestershire sauce adds depth and a slightly tangy flavor.

 

 

 

 

Tomato paste strengthens the color and gives the sauce a richer taste without making it taste like tomato sauce.

 

 

 

 

Fresh garlic, dried thyme, paprika, and black pepper add warmth and aroma.

 

 

 

 

Cornstarch is used near the end to transform the cooking liquid into a smooth gravy.

 

 

 

 

Ingredients for the Beef Tips

 

 

 

 

You will need approximately two and a half pounds of beef stew meat or boneless chuck roast cut into one-and-a-half-inch cubes.

 

 

 

 

You will also need two medium yellow onions chopped into small pieces, four minced garlic cloves, one teaspoon of salt, half a teaspoon of black pepper, one teaspoon of smoked or sweet paprika, one teaspoon of dried thyme, and two tablespoons of cooking oil when browning the beef.

 

 

 

 

The beef may be added directly to the slow cooker, but browning it first creates a deeper flavor and a more attractive finished dish.

 

 

 

 

Ingredients for the Garlic Onion Sauce

 

 

 

 

For the sauce, you will need two cups of low-sodium beef broth, two tablespoons of Worcestershire sauce, two tablespoons of tomato paste, one tablespoon of soy sauce, one teaspoon of onion powder, one teaspoon of garlic powder, and half a teaspoon of dried rosemary.

 

 

 

 

For a slightly sweeter balance, you may add one teaspoon of brown sugar or honey.

 

 

 

 

The sauce should taste strongly seasoned before cooking because the beef and onions will release additional liquid.

 

 

 

 

Ingredients for Thickening the Gravy

 

 

 

 

To thicken the sauce, you will need three tablespoons of cornstarch and three tablespoons of cold water.

 

 

 

 

The cornstarch and water must be mixed together before being added to the hot cooking liquid.

 

 

 

 

Adding dry cornstarch directly to the slow cooker may create difficult lumps.

 

 

 

 

For a creamier gravy, you may also add half a cup of heavy cream or sour cream after the beef has finished cooking.

 

 

 

 

The Best Beef to Use

 

 

 

 

Boneless chuck roast is one of the best choices for slow cooker beef tips.

 

 

 

 

Chuck contains enough fat and connective tissue to remain moist during a long cooking time. As it cooks, the tough fibers soften and create tender pieces of beef.

 

 

 

 

Pre-cut beef stew meat is convenient, but it may contain pieces from different cuts. Some cubes may become tender sooner than others.

 

 

 

 

Sirloin tips can also be used and may cook more quickly. Because sirloin is leaner, it should be checked earlier to avoid dryness.

 

 

 

 

Avoid extremely lean beef when cooking for many hours because it may become firm or stringy rather than tender.

 

 

 

 

How Large Should the Beef Pieces Be?

 

 

 

 

Cut the beef into pieces approximately one and a half inches wide.

 

 

 

 

Evenly sized pieces cook at a similar speed.

 

 

 

 

Very small cubes may become dry or begin falling apart before the sauce has developed its full flavor.

 

 

 

 

Very large pieces may remain firm in the center.

 

 

 

 

Remove unusually large pieces of hard fat, but do not remove every small line of marbling. Some fat helps the beef remain tender and adds flavor to the gravy.

 

 

 

 

Should You Brown the Beef First?

 

 

 

 

Browning is optional, but it improves the final flavor.

 

 

 

 

The high heat creates a dark surface on the beef and leaves flavorful browned bits inside the skillet.

 

 

 

 

Those browned bits can be dissolved with a small amount of beef broth and added to the slow cooker.

 

 

 

 

When you need the fastest preparation, the raw beef can be placed directly over the onions.

 

 

 

 

The dish will still become flavorful and tender, although the sauce may have a slightly lighter taste and color.

 

 

 

 

How to Brown the Beef

 

 

 

 

Pat the beef cubes dry with paper towels.

 

 

 

 

Moisture prevents proper browning and causes the beef to steam.

 

 

 

 

Season the cubes with salt, black pepper, and paprika.

 

 

 

 

Heat the oil inside a large skillet over medium-high heat.

 

 

 

 

Add the beef in small batches.

 

 

 

 

Avoid crowding the skillet because the pieces need direct contact with the hot surface.

 

 

 

 

Cook for approximately two minutes per side until browned.

 

 

 

 

The beef does not need to be fully cooked.

 

 

 

 

Transfer each browned batch to the slow cooker.

 

 

 

 

Prepare the Onions

 

 

 

 

Peel the onions and chop them into small pieces.

 

 

 

 

Spread them evenly across the bottom of the slow cooker.

 

 

 

 

The onions create a flavorful base and prevent some of the beef from sitting directly against the hot insert.

 

 

 

 

Thinly sliced onions may also be used. They will soften and almost disappear into the gravy during cooking.

 

 

 

 

For a stronger onion flavor, use three onions or add a packet of dry onion soup mix. When using soup mix, reduce the additional salt because seasoning packets can contain significant sodium.

 

 

 

 

Prepare the Garlic Onion Sauce

 

 

 

 

Place the beef broth, Worcestershire sauce, tomato paste, soy sauce, minced garlic, onion powder, garlic powder, thyme, rosemary, and optional brown sugar inside a bowl.

 

 

 

 

Whisk until the tomato paste is fully blended into the liquid.

 

 

 

 

Taste the sauce and adjust the black pepper when necessary.

 

 

 

 

Do not add excessive salt before cooking. Beef broth, soy sauce, and Worcestershire sauce already provide sodium.

 

 

 

 

Additional salt can be added after the gravy has finished.

 

 

 

 

Assemble the Slow Cooker

 

 

 

 

Spread the chopped onions across the bottom of a five- or six-quart slow cooker.

 

 

 

 

Arrange the browned or raw beef cubes over the onions.

 

 

 

 

Pour the prepared garlic sauce evenly over the meat.

 

 

 

 

Use a spoon to move some of the sauce between the pieces, but avoid stirring aggressively.

 

 

 

 

The liquid does not need to completely cover the beef.

 

 

 

 

The meat and onions will release moisture while cooking, increasing the amount of sauce.

 

 

 

 

Cook the Beef on Low

 

 

 

 

Cover the slow cooker with the lid.

 

 

 

 

Cook on Low for approximately seven to eight hours.

 

 

 

 

Low heat usually creates the most tender and consistent result.

 

 

 

 

Begin checking the meat near the seven-hour mark.

 

 

 

 

The beef should separate easily when pressed with a fork.

 

 

 

 

When the pieces remain firm, replace the lid and continue cooking for another thirty to sixty minutes.

 

 

 

 

Tough beef often needs more time rather than higher heat.

 

 

 

 

Cook the Beef on High

 

 

 

 

When time is limited, cook the beef on High for approximately three and a half to four and a half hours.

 

 

 

 

The result can still be tender, although cooking on Low is generally more forgiving.

 

 

 

 

Check the beef after three and a half hours.

 

 

 

 

Different slow cookers vary in temperature, and smaller beef pieces may finish earlier.

 

 

 

 

Keep the lid closed during most of the cooking time because every opening releases heat and steam.

 

 

 

 

How to Know When the Beef Is Ready

 

 

 

 

The beef should feel tender when pierced with a fork.

 

 

 

 

A properly cooked cube should separate without requiring strong pressure.

 

 

 

 

If the beef feels chewy, it may need additional cooking time.

 

 

 

 

Slow-cooked beef can pass through a firm stage before the connective tissue fully softens.

 

 

 

 

The onions should be very soft, and the sauce should appear dark and flavorful.

 

 

 

 

How to Thicken the Gravy

 

 

 

 

Once the beef is tender, combine the cornstarch and cold water inside a small bowl.

 

 

 

 

Stir until completely smooth.

 

 

 

 

Pour the mixture slowly into the slow cooker while stirring the sauce gently.

 

 

 

 

Replace the lid and cook on High for approximately ten to fifteen minutes.

 

 

 

 

The gravy will gradually become thicker and glossier.

 

 

 

 

When you prefer a very thick gravy, prepare another small amount of cornstarch mixture rather than adding dry cornstarch.

 

 

 

 

How to Make a Creamy Gravy

 

 

 

 

For a creamy sauce, turn the slow cooker to Low or Warm after the gravy has thickened.

 

 

 

 

Stir in half a cup of heavy cream.

 

 

 

 

Sour cream can also be used, but it should be tempered first.

 

 

 

 

Place the sour cream inside a bowl and mix it with several spoonfuls of warm gravy.

 

 

 

 

Once smooth, stir it gradually into the slow cooker.

 

 

 

 

Avoid boiling the sauce strongly after adding dairy because it may separate.

 

 

 

 

Taste and Adjust the Seasoning

 

 

 

 

Taste the completed gravy before serving.

 

 

 

 

Add salt only when necessary.

 

 

 

 

A small amount of black pepper, Worcestershire sauce, or garlic powder can be added when the flavor needs more depth.

 

 

 

 

When the sauce tastes too salty, add a small amount of unsalted beef broth or water.

 

 

 

 

When it tastes too rich, add a teaspoon of red wine vinegar or lemon juice to create balance.

 

 

 

 

Allow the Beef to Rest

 

 

 

 

Turn off the slow cooker and allow the beef tips to rest for approximately ten minutes.

 

 

 

 

The gravy will continue thickening slightly as it cools.

 

 

 

 

Resting also allows the sauce to settle around the meat.

 

 

 

 

Stir gently before serving and garnish with chopped parsley when desired.

 

 

 

 

Simple Recipe Overview

 

 

 

 

Place chopped onions in the bottom of the slow cooker.

 

 

 

 

Brown the seasoned beef cubes when desired and arrange them over the onions.

 

 

 

 

Whisk together the broth, garlic, tomato paste, Worcestershire sauce, soy sauce, and herbs.

 

 

 

 

Pour the sauce over the beef.

 

 

 

 

Cover and cook until the meat becomes fork-tender.

 

 

 

 

Thicken the liquid with cornstarch and cold water.

 

 

 

 

Taste the gravy, adjust the seasoning, and serve the beef warm.

 

 

 

 

Tips for Tender Slow Cooker Beef

 

 

 

 

Choose chuck roast or another cut containing enough marbling.

 

 

 

 

Cut the beef into evenly sized pieces.

 

 

 

 

Brown the meat in batches rather than overcrowding the skillet.

 

 

 

 

Cook on Low when possible.

 

 

 

 

Keep the slow-cooker lid closed.

 

 

 

 

Do not stop cooking while the beef is still firm.

 

 

 

 

Add the cornstarch only after the meat becomes tender.

 

 

 

 

Allow the completed dish to rest briefly before serving.