These slow cooker beef tips combine cubed chuck or stew meat with mushrooms, pepperoncini and a savory gravy. Cook gently until the beef is fork-tender, then heat a cornstarch slurry in the sauce to finish the gravy.
Recipe Details
- Cooking guide: LOW for about 8–10 hours or HIGH for 4–6 hours
- Timing depends on the meat cut, cube size and cooker; cook until fork-tender
Ingredients
- 2 pounds chuck roast or stew meat, cubed
- 2 tablespoons all-purpose flour
- 1 onion, diced
- 3 tablespoons butter
- 8 ounces baby bella mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1½ teaspoons garlic powder
- 1½ teaspoons sugar
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon mushroom powder
- ½ cup pepperoncini, thinly sliced
- 2 cups beef stock
- 2 tablespoons cornstarch, mixed with enough cool water to form a smooth slurry
How to Make Slow Cooker Beef Tips
Brown the beef if desired
Toss the cubed beef with the flour. For more browned flavor, melt the butter in a skillet and brown the beef in batches; transfer to the slow cooker. If skipping browning, add the flour-coated beef and butter directly to the cooker.
Add the gravy ingredients
Add the onion, mushrooms, Worcestershire sauce, bay leaf, garlic powder, sugar, onion powder, thyme, mushroom powder, pepperoncini and stock. Stir to combine and keep the cornstarch slurry aside.
Cook until fork-tender
Cover and cook on LOW for about 8–10 hours or HIGH for 4–6 hours, using the range as guidance. Keep cooking until the beef is tender enough to break apart with a fork. Follow the cooker’s recommended fill level and keep the lid closed except when checking.
Thicken the gravy
Remove the bay leaf. Stir the cornstarch with cool water until smooth. Transfer the gravy carefully to a saucepan, stir in the slurry and simmer until thickened. Return the beef to the sauce and heat through before serving.
Tips and Common Mistakes
- Choose chuck or stew meat for a long, moist cooking method.
- Brown in batches if using the optional searing step.
- Cook to tenderness rather than stopping just because a timer has ended.
- For a guide to slow-cooker beef cooking times, see Penn State Extension beef stew guidance.
Storage and Make-Ahead Tips
Refrigerate leftovers promptly in shallow covered containers and use within 3–4 days. Reheat to 165°F (74°C) on the stove or in the microwave.
Frequently Asked Questions
Which cooking method does this version use?
It uses the slow cooker. Cook on LOW or HIGH as described, and check that the beef is fork-tender.
Why is the beef still tough?
Chuck and stew meat may need more cooking time to soften. Keep the dish covered and continue until fork-tender.