Slow Cooker Beef Tips and Vegetables

Why You’ll Love This Recipe

• Tender, flavorful beef tips with minimal effort
• Hearty vegetables cooked right in the same pot
• One-pot convenience with easy cleanup
• Perfect for weeknight dinners or Sunday supper
• Customizable with your favorite vegetables
• Delicious over mashed potatoes, rice, or noodles
• Great for meal prep and leftovers
• Freezer-friendly
• Family-friendly and filling
• Naturally gluten- and dairy-free (with ingredient checks)

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Beef tips or stew meat
• Salt and black pepper
• Olive oil (for optional browning)
• Yellow onion, chopped
• Garlic cloves, minced
• Carrots, peeled and chopped
• Potatoes, peeled and cubed
• Celery stalks, sliced
• Beef broth
• Worcestershire sauce
• Tomato paste or crushed tomatoes (optional for depth)
• Dried thyme
• Bay leaves
• Cornstarch (optional, for thickening)
• Fresh parsley (for garnish)

Directions

1. Optional browning: Season beef tips with salt and pepper. Brown them in a skillet with olive oil over medium-high heat for 2–3 minutes per side for added flavor, then transfer to the slow cooker.
2. Add vegetables: Add onions, garlic, carrots, potatoes, and celery to the slow cooker.
3. Mix the sauce: In a small bowl, whisk together beef broth, Worcestershire sauce, tomato paste (if using), thyme, and a bit more salt and pepper. Pour over the beef and vegetables. Add bay leaves.
4. Slow cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef and vegetables are fork-tender.
5. Thicken the sauce (optional): If you’d like a thicker gravy, stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add to the slow cooker during the last 20–30 minutes of cooking and let it thicken with the lid slightly ajar.
6. Serve: Remove bay leaves, taste and adjust seasoning, then serve hot garnished with fresh parsley.

Servings and timing

Servings: 6 to 8
Prep time: 15 minutes
Cook time: 7–8 hours on low or 4–5 hours on high
Total time: 7.5 to 8.5 hours

Variations

• Add mushrooms: Stir in sliced mushrooms during the last hour for extra umami flavor.
• Use sweet potatoes: Substitute some or all white potatoes with sweet potatoes for a twist.
• Spicy version: Add red pepper flakes or a dash of hot sauce for heat.
• Herb swap: Try rosemary or Italian seasoning instead of thyme.
• Low-carb option: Replace potatoes with cauliflower florets added during the last hour.
• Add green beans or peas: Stir in during the last 30 minutes so they don’t overcook.
• Make it creamy: Stir in a splash of heavy cream or coconut milk at the end.
• Tomato-free: Omit tomato paste or crushed tomatoes for a more classic brown gravy flavor.
• Use wine: Replace ½ cup of broth with red wine for deeper flavor.
• Add barley: Stir in quick-cooking barley during the last hour for a stew-like dish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, cool the stew completely and store in freezer-safe containers for up to 3 months.
Reheat on the stovetop over medium-low heat, or microwave in short intervals, stirring occasionally until heated through. Add a splash of broth or water if needed to loosen the sauce.

FAQs

What cut of beef should I use for beef tips?

Beef stew meat, sirloin tips, or chuck roast cut into cubes all work well in this recipe.

Do I need to sear the beef first?

Searing adds flavor but isn’t required. The stew will still be delicious if you skip this step.

Can I make this recipe in advance?

Yes, it stores and reheats well, making it perfect for meal prep or next-day meals.

How do I thicken the gravy?

Use a cornstarch slurry or let the stew simmer uncovered on high for the last 30 minutes.

Can I use frozen beef?

It’s best to thaw the beef first for even cooking, but if using frozen, increase the cooking time slightly.

What vegetables can I substitute?

You can use parsnips, turnips, peas, green beans, mushrooms, or any root vegetables you like.

Is this dish gluten-free?

Yes, just be sure your Worcestershire sauce and broth are gluten-free.

Can I add noodles or pasta?

Yes. Cook separately and serve the beef tips and vegetables on top of egg noodles or pasta.

What’s the best side dish for this stew?

Mashed potatoes, crusty bread, or a green salad all make excellent sides.

How do I avoid overcooking the vegetables?

Cut the vegetables into larger chunks and avoid adding delicate veggies too early.

Conclusion

Slow Cooker Beef Tips and Vegetables is a hearty, flavorful meal that brings all the comfort of a slow-simmered stew with the ease of a dump-and-go recipe. Perfect for chilly nights or busy days, this one-pot wonder is guaranteed to satisfy and makes great leftovers too. With tender beef, well-seasoned broth, and wholesome veggies, it’s a cozy classic you’ll come back to again and again.

Slow Cooker Beef Tips and Vegetables

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Slow Cooker Beef Tips and Vegetables is a comforting one-pot meal featuring tender beef, hearty vegetables, and a savory, rich broth. It’s an easy, set-it-and-forget-it recipe perfect for busy days or cozy family dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 7–8 hours on low or 4–5 hours on high
• Total Time: 7.5 to 8.5 hours
• Yield: 6 to 8 servings
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 2 to 2.5 lbs beef tips or stew meat
• Salt and black pepper, to taste
• 2 tbsp olive oil (optional, for browning)
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 carrots, peeled and chopped
• 4 medium potatoes, peeled and cubed
• 2 celery stalks, sliced
• 4 cups beef broth
• 2 tbsp Worcestershire sauce
• 2 tbsp tomato paste or 1/2 cup crushed tomatoes (optional)
• 1 tsp dried thyme
• 2 bay leaves
• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
• 2 tbsp fresh parsley, chopped (for garnish)

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Instructions

1. Season beef with salt and pepper. Optional: Brown beef in a skillet with olive oil for 2–3 minutes per side, then transfer to the slow cooker.
2. Add onion, garlic, carrots, potatoes, and celery to the slow cooker.
3. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste or crushed tomatoes (if using), thyme, and more salt and pepper to taste. Pour over the beef and vegetables. Add bay leaves.
4. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef and vegetables are tender.
5. Optional: In the last 30 minutes, stir in cornstarch slurry to thicken the gravy, leaving the lid slightly ajar.
6. Remove bay leaves. Taste and adjust seasoning if needed.
7. Serve hot, garnished with chopped parsley. Enjoy over mashed potatoes, rice, or noodles if desired.

Notes

• Add mushrooms during the last hour for extra depth.
• Use sweet potatoes instead of regular potatoes for a twist.
• Replace thyme with rosemary or Italian seasoning for variation.
• For richer flavor, substitute 1/2 cup broth with red wine.
• Stir in green beans or peas during the last 30 minutes of cooking.

Nutrition

• Serving Size: 1.5 cups
• Calories: 420
• Sugar: 6g
• Sodium: 850mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 95mg