Bourbon Gravy French Onion Sirloin Tips Step-by-step instructions

Before you start

Before you start, cut the sirloin tips into uniform pieces if they aren't already. Thinly slice the onions—use a mandoline for even, quick slices.

Measure out the consommé and have the gravy jar open. Place all the ingredients near the slow cooker so you can layer them quickly. No need to brown the meat first; the slow cooker does all the work.

Instructions

Layer and Start

1. 1Layer the Ingredients
   Place the sirloin steak tips in the bottom of a 6-quart slow cooker in an even layer. Scatter the sliced Vidalia onions over the beef. Pour the beef consommé and the bourbon mushroom gravy over the top. Dot with the butter pats.
   Look for The beef is covered with onions and a rich brown liquid; the butter sits on top.
   Tip No need to stir—layering keeps the onions on top where they soften and caramelize.

The raw beef is nestled under a pile of onions, with the consommé and gravy poured over. The butter pats are melting on top. The slow cooker is filled about halfway, and the liquid is a rich brown. The onions are still crisp, but the mixture already smells savory and slightly sweet.

Slow Simmer

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on low for 6 to 8 hours, until the beef is fork-tender and the onions are deeply caramelized. The gravy will darken and thicken slightly as it cooks. Let it rest for 3 minutes before slicing.
   Look for The beef shreds easily with a fork and the onions are soft and golden.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cook on low for the most tender results—high heat can toughen the meat.

After several hours, the onions have softened and turned golden, and the beef is starting to shred. The gravy is deep brown and bubbling gently around the edges.

The aroma is intensely beefy with a hint of bourbon. The meat should be almost fork-tender, but still hold its shape slightly.

Finish and Serve

3. 3Rest and Serve
   Turn off the slow cooker and let the beef rest in the hot liquid for at least 3 minutes. Serve the sirloin tips and onions over steamed rice, spooning the bourbon gravy over the top.
   Look for The beef has rested and the gravy is glossy and thick.
   Tip For a thicker gravy, whisk 1 tbsp cornstarch with 2 tbsp water and stir into the hot liquid.

The beef is completely tender and pulls apart easily. The onions have melted into silky ribbons. The gravy is thick and glossy, coating the spoon. The dish is steaming hot and ready to serve over rice or mashed potatoes. Everything is deeply browned and caramelized.

Common mistakes

One common mistake is using high heat, which can make the beef tough and dry. Always cook on low for the best texture. Another mistake is overloading the slow cooker—leave some space so the heat circulates.

Don't lift the lid to peek; it lets out heat and extends cooking time. Also, avoid adding extra liquid—the consommé and gravy provide enough moisture.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart. The internal temperature should read at least 145°F (63°C) for medium-rare, but for slow-cooked tips, it will likely be higher—that's fine.

The onions should be soft and translucent, and the gravy should be thickened and rich. If the gravy seems thin, let it cook uncovered for the last 30 minutes.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest