Why You’ll Love This Recipe
This recipe transforms simple ingredients into a sophisticated, comforting meal. The slow cooker method ensures the beef becomes incredibly tender while the Merlot wine and aromatics develop a deep, luxurious sauce. It’s easy to prepare, makes your kitchen smell amazing, and pairs beautifully with mashed potatoes, noodles, or rice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef stew meat or sirloin tips
Merlot wine
beef broth
onion
garlic
tomato paste
Worcestershire sauce
soy sauce
thyme
bay leaf
cornstarch
water
olive oil
salt
black pepper
Directions
- Season the beef with salt and pepper.
- In a skillet over medium-high heat, heat olive oil and brown the beef tips in batches. Transfer to the slow cooker.
- In the same skillet, sauté chopped onions and garlic until fragrant. Stir in tomato paste and cook for 1–2 minutes.
- Deglaze the pan with Merlot wine, scraping up any browned bits.
- Add beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Stir well and pour the mixture over the beef in the slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is tender.
- In a small bowl, mix cornstarch with water to create a slurry. Stir into the slow cooker during the last 30 minutes to thicken the sauce.
- Remove bay leaf before serving. Adjust seasoning if needed.
Servings and timing
Serves: 6
Prep time: 15 minutes
Cook time: 6–8 hours (low) or 3–4 hours (high)
Total time: 6.5–8.5 hours (low) or 3.5–4.5 hours (high)
Variations
- Mushroom addition: Add sliced mushrooms for earthy depth.
- Herb swap: Try rosemary or oregano instead of thyme for a different herbal note.
- No wine option: Substitute grape juice or extra beef broth with a splash of balsamic vinegar.
- Spicy version: Add a pinch of crushed red pepper for subtle heat.
- Creamy finish: Stir in a tablespoon of heavy cream at the end for a silky texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water to loosen the sauce.
Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently.
FAQs
Can I use a different red wine instead of Merlot?
Yes, Cabernet Sauvignon or Pinot Noir also work well in this dish.
What kind of beef is best for beef tips?
Beef stew meat, chuck roast cut into chunks, or sirloin tips are all great choices.
Do I have to brown the beef first?
Browning adds flavor, but if you’re short on time, you can skip it. The dish will still be tasty.
Can I make this ahead of time?
Yes, it reheats well and often tastes even better the next day.
Is the alcohol cooked out of the wine?
Yes, most of the alcohol evaporates during cooking, leaving only the rich flavor behind.
Can I thicken the sauce without cornstarch?
Yes, you can use flour or arrowroot powder, or simply reduce the sauce on the stove after cooking.
What sides go well with beef tips?
Mashed potatoes, egg noodles, rice, or crusty bread are excellent choices.
Can I cook this on the stovetop instead?
Yes, simmer gently for about 2–3 hours until the beef is fork-tender.
Does the wine make the dish taste strong?
Not at all. The wine adds depth and richness but doesn’t overpower the other flavors.
Can I add vegetables to this dish?
Yes, carrots, mushrooms, or pearl onions are great additions.
Conclusion
Slow Cooker Beef Tips with Merlot is a rich and comforting dish that turns a humble cut of beef into a tender, flavor-packed meal. It’s easy enough for weeknights yet elegant enough for entertaining. With a deep, wine-infused sauce and fork-tender meat, this recipe is sure to become a favorite.
PrintSlow Cooker Beef Tips with Merlot
A rich and elegant slow cooker dish featuring tender beef tips simmered in a luxurious Merlot wine sauce. Perfect for cozy dinners or special occasions, this recipe delivers restaurant-quality flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Ingredients
- 2 lbs beef stew meat or sirloin tips
- 1 cup Merlot wine
- 2 cups beef broth
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 bay leaf
- 2 tbsp cornstarch
- 2 tbsp water
- 2 tbsp olive oil
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Instructions
- Season beef with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Brown beef tips in batches, then transfer to slow cooker.
- In the same skillet, sauté onion and garlic until fragrant. Stir in tomato paste and cook 1–2 minutes.
- Deglaze skillet with Merlot wine, scraping up browned bits.
- Add beef broth, Worcestershire sauce, soy sauce, thyme, and bay leaf. Stir and pour over beef in slow cooker.
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is tender.
- Mix cornstarch with water to make a slurry. Stir into the slow cooker during the last 30 minutes to thicken sauce.
- Remove bay leaf, adjust seasoning, and serve over mashed potatoes, noodles, or rice.
Notes
- Browning the beef first adds depth of flavor, but can be skipped if short on time.
- Merlot provides a rich base, but Cabernet Sauvignon or Pinot Noir also work well.
- For a no-wine option, use extra beef broth with a splash of balsamic vinegar.
- Add mushrooms, carrots, or pearl onions for extra flavor and texture.
- The sauce thickens best if the slurry is added in the last 30 minutes of cooking.
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 410
- Sugar: 3g
- Sodium: 760mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 125mg
