Slow Cooker Beef Tips Recipe
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 6:15 h
- Ready In: 7:55 h
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This information is per serving.
Saturated Fat3 g
Trans Fat4 g
Unsaturated Fat1.0 g
Slow cooker beef tips recipe. Cubed beef sirloin with vegetables and beef broth cooked in a slow cooker. Very delicious! This recipe adapted from https://www.fromvalerieskitchen.com/ You may also like Lo Mein-Style Beef:
Slow Cooker Lo Mein-Style Beef Recipe
This is a classic Asian beef recipe cooked in slow cooker.
Makes 8 servings
Ingredients: 2 pounds (60 g) boneless beef sirloin steak, cut into 1-inch (2.5 cm) thick, 1 tablespoon (15 ml) vegetable oil, 1 large yellow onion, peeled and sliced, 8 oz (240 ml) can sliced water chestnuts, drained, 12 oz (360 ml) jar stir-fry sauce, 4½ oz (135 ml) jar whole mushrooms, drained, 1 tablespoon (15 ml) quick-cooking tapioca, 16 oz (480 ml) package frozen broccoli, cauliflower and carrots, 1/2 cup (125 ml) cashews, 12 oz (360 ml) cooked noodles
Instructions: Trim fat from beef sirloin steak. Cut meat into 1-inch (2.5 cm) pieces. In a large nonstick skillet, heat vegetable oil over medium-high heat. Working in batches, cook meat until browned. Drain off fat and set aside.
Place sliced onion in a slow cooker. Add browned beef, water chestnuts, and mushrooms. In a small mixing bowl, combine stir-fry sauce and tapioca. Mix well and pour tapioca mixture over mixture in slow cooker.
Cover cooker and cook on low-heat setting for 7-9 hours, or on high-heat setting for 3½-4½ hours. If you are cooking on the low-heat setting, increase heat to high. Open the lid and stir in frozen vegetables. Cover slow cooker and cook for a further 30-40 minutes, or until vegetables are crisp-tender.
Stir in the cashews. Turn off slow cooker. Remove cooked beef and vegetables from the cooker and transfer to serving platter. Serve over the cooked noodles.
Slow Cooker Beef Tips Recipe
- 3 pounds (1.44 kg) beef top sirloin, cut into cubes
- 3 tablespoons vegetable oil, divided
- freshly ground black pepper
- 2 cups (500 ml) reduced-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 bay leaf
- 1½ oz (45 ml) water
- 1 oz (30 ml) cornstarch
- 1 teaspoon seasoning salt
In a large nonstick skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add half of the cubed beef. Season with 1/2 teaspoon seasoning salt and black pepper. Sear, stirring, for a few minutes without cooking it through. Using a slotted spoon, remove seared beef from the skillet and transfer to a slow cooker. Add remaining vegetable oil and repeat with remaining beef, seasoning salt, and black pepper.
Add the beef broth and Worcestershire sauce to the slow cooker. Sprinkle mixture with Italian seasoning and thyme. Top with diced onion and garlic. Add bay leaf.
Cover slow cooker and cook on low-heat setting for 5-6 hours, or until beef is fork tender.
In a small mixing bowl, combine water and cornstarch. Mix until cornstarch is completely dissolved. Open the lid and add cornstarch mixture to the slow cooker. Cook, stirring, until the mixture is thickened, for a further 10 minutes.
Discard bay leaf. Remove cooked beef with vegetables and gravy from slow cooker and transfer to serving plates. Serve over mashed potatoes.