This 5-ingredient slow cooker beef tips recipe is for those busy days when you need a hearty, stick-to-your-ribs dinner with almost no effort. You literally dump a package of frozen beef tips straight into the crock, add four pantry-friendly ingredients, and let the slow cooker do the rest. By the time everyone wanders into the kitchen asking what smells so good, you’ll have tender, gravy-covered beef tips that taste like you fussed all afternoon—even though you barely lifted a finger.
Serve these beef tips spooned over fluffy mashed potatoes, egg noodles, or steamed white rice to soak up every bit of the rich gravy. Add a simple veggie on the side like buttered green beans, roasted carrots, or a tossed salad to round out the plate. A slice of crusty bread or warm dinner rolls is perfect for mopping up any extra sauce, and if you want to stretch the meal for a crowd, serve with both potatoes and a vegetable so everyone can build their own cozy bowl.
5-Ingredient Slow Cooker Beef TipsServings: 6
Ingredients
2 to 2 1/2 pounds frozen beef tips (straight from the freezer, do not thaw)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet dry onion soup mix
1 cup beef broth (low-sodium preferred)
2 tablespoons Worcestershire sauce
Directions
Place the frozen beef tips in the bottom of a 5- to 7-quart slow cooker, spreading them out so they’re in an even layer. They can be stuck together in a few clumps; they will break apart 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 well combined.
Pour the soup and broth mixture evenly over the frozen beef tips, making sure all the meat is coated. Do not add extra water; the beef will release juices as it cooks and help create the gravy.
Cover the slow cooker with the lid and cook on LOW for 7 to 8 hours, or on HIGH for 4 to 5 hours, until the beef tips are very tender and easily pull apart with a fork. About halfway through the cooking time, gently stir to break up any beef pieces that were frozen together, then re-cover and continue cooking.
Once the beef tips are tender, give everything a good stir to combine the meat and gravy. If you prefer a thicker gravy, you can remove the lid and cook on HIGH for an additional 15 to 20 minutes, stirring occasionally, until it reduces slightly.
Taste the gravy and add a pinch of salt and black pepper if needed, keeping in mind that both the soup and onion mix already contain salt.
Serve the beef tips hot over mashed potatoes, egg noodles, or rice, spooning plenty of the savory gravy over the top.
Variations & Tips
For picky eaters, you can keep the sauce very smooth by using a fine-mesh strainer to remove the dried onion bits from the onion soup mix before stirring it into the soup and broth; the flavor will still be there without visible onion pieces. If your family prefers a creamier sauce, stir in 1/4 to 1/2 cup of sour cream or a splash of heavy cream at the very end of cooking, just before serving. For extra flavor, you can add 1 teaspoon of garlic powder or smoked paprika along with the onion soup mix. To sneak in some veggies, scatter 1 to 2 cups of sliced mushrooms, baby carrots, or frozen peas around the frozen beef tips before you pour on the sauce. If you like a thicker, more gravy-like sauce, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the slow cooker during the last 30 minutes of cooking on HIGH, with the lid slightly ajar. For a lighter version, use reduced-fat cream of mushroom soup and low-sodium broth, and trim any visible fat from the beef tips before freezing (if you portion your own). Food safety tips: Always start with beef that has been properly stored in the freezer and is within its recommended use-by date. It is safe to cook beef tips from frozen in a slow cooker as long as you cook them on HIGH for at least the first hour or ensure the internal temperature of the beef reaches at least 145°F, though for tenderness you’ll usually cook well past that. Do not leave the slow cooker on the warm setting for more than 2 hours after cooking, and refrigerate leftovers in shallow containers within 2 hours of serving. Reheat leftovers to at least 165°F before eating.
