This 5-ingredient slow cooker beef using frozen raw beef tenderloin tips is exactly the kind of weeknight dinner I lean on when work runs late and the kids are hungry yesterday. You literally toss the frozen beef tips into the slow cooker, add four pantry-friendly ingredients, flip it on, and walk away. By dinnertime, you’ve got tender, flavorful beef in a rich gravy that tastes like you fussed all afternoon. It’s a budget-conscious way to stretch a smaller amount of tenderloin into a hearty, comforting meal the whole family will beg you to make again.
Serve these slow-cooked beef tenderloin tips over fluffy mashed potatoes, egg noodles, or steamed white rice to soak up all that savory gravy. On busy nights, I’ll grab a bagged salad or microwave-steam a bag of green beans or mixed veggies to keep things easy. If you have a few extra minutes, warm up some crusty bread or dinner rolls to swipe through the sauce. Leftovers are great tucked into a toasted hoagie roll with a slice of cheese for a quick next-day sandwich.
5-Ingredient Slow Cooker Beef TipsServings: 4
Ingredients
2 pounds frozen raw beef tenderloin tips
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1 cup low-sodium beef broth
2 tablespoons Worcestershire sauce
Directions
Place the frozen raw beef tenderloin tips in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s okay if the pieces are stuck together; they’ll separate as they cook.
In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, beef broth, and Worcestershire sauce until mostly smooth and combined.
Pour the soup and broth mixture evenly over the frozen beef tenderloin tips, making sure all the meat is coated. Do not stir; just let the sauce run down around the beef.
Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef tips are very tender and easily pull apart with a fork. Avoid lifting the lid more than once or twice so the heat stays consistent.
About halfway through the cooking time, if you’re nearby, gently stir to separate any beef pieces that were frozen together and to mix the sauce. Replace the lid quickly and continue cooking until done.
Once the beef is tender, taste the gravy and adjust seasoning if needed with a pinch of salt or black pepper. If you prefer a thicker gravy, remove the lid and let it cook on HIGH for an additional 15 to 20 minutes, stirring occasionally, until slightly reduced.
Turn the slow cooker to WARM. Serve the beef tips and gravy over mashed potatoes, egg noodles, or rice, spooning extra sauce on top.
Variations & Tips
For a richer flavor, you can substitute cream of mushroom soup with cream of onion or cream of celery, depending on what you have on hand. If your family likes mushrooms, add 1 to 2 cups of sliced fresh mushrooms on top of the frozen beef before pouring on the sauce. To sneak in more veggies, toss in a bag of frozen mixed vegetables or peas and carrots during the last 30 to 45 minutes of cooking so they warm through without getting mushy. For a bit of tang, stir in 1 to 2 tablespoons of sour cream or plain Greek yogurt at the very end for a stroganoff-style finish (add off heat so it doesn’t curdle). If you need to stretch the meal, add an extra 1/2 cup of beef broth and serve over more starch, like rice or noodles. Food safety tips: Use beef tips that are frozen solid when you add them to the slow cooker, and keep them in their original packaging in the freezer until you’re ready to cook. Make sure your slow cooker is at least half full but not more than two-thirds full so it heats properly. Always cook on HIGH or LOW as directed; do not use the WARM setting to cook from frozen. The beef and sauce should reach at least 165°F in the center by the end of cooking; using a food thermometer is the most reliable way to check. Refrigerate leftovers within 2 hours of cooking in shallow containers and reheat to 165°F before serving again.
