These slow cooker beef tips are tender, savory, and coated in a rich mushroom and red wine gravy. Serve them over mashed potatoes, rice, or egg noodles for an easy comfort-food dinner.
Slow Cooker Beef Tips
Tender sirloin strips with mushrooms and onions, slow-cooked in a rich red wine and beef gravy.
Servings 4 servings
Ingredients
- 1 small onion sliced
- 8 ounces baby bella mushrooms sliced
- 1 tablespoon extra-virgin olive oil
- 1 pound sirloin steak cut into strips and trimmed
- Salt and black pepper to taste
- 1 tablespoon Worcestershire sauce
- 1/4 cup dry red wine plus a splash for deglazing
- 2 1/2 cups low-fat beef broth
- 2 tablespoons cornstarch
- 1/4 cup cold water
Instructions
- Place the sliced onion and mushrooms in the bottom of a 4.5-quart slow cooker.
- Heat the olive oil in a large skillet over medium-high heat. Season the steak strips generously with salt and pepper.
- Sear the beef on all sides for about 3 minutes. It should brown but not cook through. Transfer it to the slow cooker.
- Add a splash of red wine to the hot skillet and scrape up the browned bits. Pour everything from the skillet into the slow cooker.
- Add the Worcestershire sauce, remaining red wine, and beef broth. Season with additional black pepper, cover, and cook on low for 6–8 hours.
- Whisk the cornstarch and cold water together until smooth. Slowly stir the mixture into the slow cooker.
- Cover and cook on high for about 45 minutes, until the gravy thickens. Serve over rice, egg noodles, or mashed potatoes.
Tips for Tender Slow Cooker Beef
Sear the beef quickly over high heat for deeper flavor, but do not cook it through before transferring it to the slow cooker. Cooking on low gives the sirloin time to become fork-tender.