Tender Crockpot Tips Recipe

Ingredients

• 1.13 kg (2.5 lb), cut into 2.5–5 cm (1–2 in) cubesbeef roasting joint
• 710 ml (3 cups)low-sodium beef stock
• 1½ tspsalt
• ½ tspblack pepper
• 4 cloves, mincedgarlic
• 57 g (4 tbsp), cubedunsalted butter
• 3 tbspWorcestershire sauce
• 30 g (¼ cup)plain flour
• 2bay leaves

Instructions

1. 1

   Add beef and stock

   Cut the beef into cubes, place them in the slow cooker and pour in the beef stock.

2. 2

   Add seasonings

   Add the salt, pepper, garlic, cubed butter, Worcestershire sauce and bay leaves.

3. 3

   Cook on low

   Cook on low for 6–8 hours, until the beef is tender.

4. 4

   Use high if needed

   Alternatively, cook on high for 4–6 hours; the beef is reported to turn out more tender when cooked on low.

5. 5

   Stir the beef

   When the beef is tender, stir the ingredients together in the slow cooker.

6. 6

   Make a slurry

   Take 475 ml (2 cups) of broth from the slow cooker and mix it with the flour to make a smooth slurry.

7. 7

   Thicken the gravy

   Pour the slurry into the beef and stir to combine. Cook for a further 20–30 minutes, until the gravy has thickened.

8. 8

   Serve the beef

   Serve and enjoy.

What are beef tips?

Beef tips are bite-sized pieces of beef served with gravy, often as a hearty American-style comfort dish. This slow-cooker version uses a simple broth-based cooking liquid and finishes it with flour to make a gravy.

The long, gentle cook helps the beef become tender, while garlic and Worcestershire sauce add savoury depth. Spoon the beef and gravy over noodles or mashed potatoes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3501 calories, 211g protein, 38g carbs, 273g fat.

The beef supplies most of the protein, while the flour contributes the main carbohydrate and the butter adds much of the fat. Serve with a generous portion of vegetables alongside the noodles or mashed potatoes to round out the plate.

Choosing the beef

Cut size: Make the beef cubes roughly 2.5–5 cm (1–2 in), as specified, so they cook at a similar pace.

Beef roast: A roasting joint that suits slow cooking works well here. Trim only any especially large pieces of excess fat, if you prefer a less rich result.

Building the cooking liquid

Stock and seasoning: Low-sodium beef stock gives the meat a savoury base, while salt and pepper season it. Since stock varies in saltiness, taste the finished gravy before adding extra seasoning.

Aromatics: Minced garlic, bay leaves and Worcestershire sauce flavour the liquid as the beef cooks. The butter adds richness and is included with the other ingredients at the start.

Getting tender beef

Low setting: Cook for 6–8 hours on low, checking that the beef is tender before moving on. Slow cookers vary, so use the texture of the meat as the cue rather than relying only on the clock.

High setting: The recipe also gives a 4–6-hour high setting as an alternative, though its author prefers the low setting for tenderness. Avoid lifting the lid repeatedly, as that interrupts the cooking process.

Thickening the gravy

Flour slurry: Stir the flour into 475 ml (2 cups) of cooking broth until combined before adding it back to the slow cooker. This helps distribute the flour through the liquid.

Final simmer: Stir in the slurry and cook for another 20–30 minutes, until the gravy thickens. If it still looks thin, give it a little more time and check again.

Serving ideas

Noodles or potatoes: Serve the beef tips with their gravy over noodles or mashed potatoes, as suggested in the recipe description. Both make a good base for catching the sauce.

Fresh side: Add a green vegetable or a simple salad for contrast alongside the rich gravy. Keep the side lightly seasoned so it does not compete with the beef.

Recipe notes & tips

• Cut the beef into similarly sized cubes so the pieces cook more evenly.
• Measure out the broth for the slurry after the beef is tender.
• Mix the flour and broth thoroughly before adding the slurry to the slow cooker.
• Give the gravy the full 20–30 minutes to thicken after adding the slurry.
• Taste the gravy before serving and adjust the seasoning if needed.

Variations

• Add mushrooms: Stir sliced mushrooms into the slow cooker with the beef.
• Use onion: Add chopped onion with the garlic for another savoury note.
• Add herbs: Include a little dried thyme with the other seasonings.
• Serve with rice: Spoon the beef and gravy over cooked rice instead of noodles or mashed potatoes.

Common mistakes to avoid

• Uneven cubes: Cut the beef into similarly sized pieces so they become tender at a more even rate.
• Skipping the slurry: Mix the flour with the measured broth before adding it, rather than stirring dry flour straight into the cooker.
• Not cooking the gravy: Allow another 20–30 minutes after adding the slurry so it can thicken.
• Rushing the beef: Check for tenderness before thickening the gravy, and continue cooking if the meat is not yet tender.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave until piping hot, stirring the gravy; add a small splash of stock or water if it has thickened too much.

Frequently asked questions