Put raw beef tenderloin tips in the pot and 3 other ingredients to get a meal so delicious your friends will be begging for more!

This 4-ingredient slow cooker beef tips recipe is the kind of cozy, no-fuss meal that makes your whole house smell like someone’s been cooking all day, even though you barely lifted a finger. You start with raw beef tenderloin tips right in the slow cooker, then add just three pantry-friendly ingredients to create a rich, savory gravy that tastes like you fussed over it for hours. It’s perfect for busy weeknights, Sunday suppers, or having friends over when you want something comforting and impressive without a lot of work.

These tender beef tips are wonderful spooned over creamy mashed potatoes, buttered egg noodles, or steamed white rice to soak up all that gravy. Add a simple green side like roasted broccoli, green beans, or a tossed salad to round out the plate. Warm dinner rolls or crusty bread are great for sopping up the extra sauce, and if you’re feeding a crowd, a pan of brownies or a fruit crisp makes an easy dessert to finish the meal.

Servings: 6

2 1/2 to 3 pounds raw beef tenderloin tips, trimmed and cut into 1 1/2-inch pieces if needed

Place the raw beef tenderloin tips in an even layer on the bottom of a 5- to 6-quart slow cooker. If any pieces are very large, cut them into bite-size chunks so they cook evenly and are easy to eat.

In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth and combined. It will be fairly thick, and that’s okay.

Pour the soup mixture evenly over the beef tenderloin tips, making sure all the meat is coated. Use a spoon to gently nudge the beef so the sauce seeps down between the pieces, but do not stir aggressively.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the beef tips are very tender and easily pierced with a fork.

Once cooked, give the beef and gravy a gentle stir. Taste the sauce and adjust seasoning if needed with a pinch of salt and black pepper, keeping in mind that the onion soup mix is already salty.

Serve the beef tips hot, spooned over mashed potatoes, buttered noodles, or rice, making sure each serving gets plenty of the rich gravy from the slow cooker.

For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery soup, which has a milder flavor and fewer visible mushroom pieces. If you’d like a deeper, richer taste for adults, replace 1/4 cup of the beef broth with red wine and add a small splash of Worcestershire sauce. To make the gravy thicker, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 20–30 minutes of cooking, then cover and let it bubble until thickened. For extra veggies, you can layer sliced mushrooms or baby carrots on top of the beef before pouring on the sauce, though this will technically add more ingredients beyond the base four. Food safety tips: Always start with fresh, cold beef and keep it refrigerated until you’re ready to cook. Do not sear the meat in batches and then let it sit at room temperature for long periods; move quickly from prep to slow cooker. Make sure your slow cooker is set to LOW or HIGH as directed and that the lid stays on during cooking to maintain a safe temperature. The beef should reach at least 145°F, though these tips will typically be much higher and very tender by the end of the cook time. Refrigerate leftovers within 2 hours, store in an airtight container, and use within 3–4 days, reheating until steaming hot before serving.