Dinner · Part 3 of 3: Tips & recipe card

Bourbon Gravy French Onion Sirloin Tips Tips, FAQ & printable recipe

Name: Bourbon Gravy French Onion Sirloin Tips
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 2 lb sirloin steak tips; 2 medium Vidalia onions, thinly sliced; 1 can (10.5 oz) beef consommé; 1 jar (12 oz) bourbon mushroom gravy; 4 tbsp salted butter, cut into pats

By Clara Weller · Oct 28, 2026

Slow cooker filled with tender sirloin tips and onions in rich bourbon gravy

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most tender beef, always cook on low. The long, slow cooking breaks down the collagen without drying out the meat.

If you're short on time, you can cook on high for 3-4 hours, but the texture won't be quite as silky. Let the beef rest in the hot liquid for a few minutes before serving—this allows the juices to redistribute.

To make a thicker gravy, remove the beef and onions, then whisk a cornstarch slurry into the liquid and simmer until thickened.

For a deeper flavor, you can add a splash of Worcestershire sauce or a teaspoon of Dijon mustard. If you prefer a spicier kick, add a pinch of red pepper flakes.

Variations

Mushroom Lover's: Add 8 oz of sliced cremini mushrooms along with the onions. The mushrooms will absorb the bourbon gravy and become incredibly savory. This adds extra texture and earthy flavor.
Spicy Bourbon: Add 1 teaspoon of chipotle powder or a minced jalapeño to the slow cooker for a smoky heat. The spice balances the sweetness of the bourbon and onions. Serve with a dollop of sour cream to cool it down.
Herb-Infused: Add 2 sprigs of fresh thyme and 1 bay leaf to the slow cooker before cooking. These herbs infuse the gravy with a subtle aromatic note. Remove them before serving.
Beer-Braised: Replace the consommé with 1 cup of dark beer, such as stout or porter. The beer adds a malty, slightly bitter depth that pairs beautifully with the bourbon. Reduce the consommé to 1/2 cup to keep the liquid level balanced.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of broth if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even better the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed to loosen the gravy.

You can assemble the entire dish the night before and refrigerate the slow cooker insert. In the morning, simply place it in the slow cooker and cook on low.

This is a great option for busy weekdays. Just be sure to add an extra 30 minutes to the cooking time to account for the chilled start.

Serving ideas

Serve the sirloin tips and gravy over steamed white rice, egg noodles, or creamy mashed potatoes. The rich gravy soaks into the starch, making every bite satisfying. A side of crusty bread is perfect for soaking up the extra sauce.

For a low-carb option, serve over cauliflower rice or alongside roasted vegetables. A simple green salad with a tangy vinaigrette balances the richness. Garnish with fresh parsley or thyme for a pop of color, if desired.

Frequently asked questions

Can this recipe be made in an Instant Pot?

Yes, but the cooking time will be much shorter. Sear the beef on sauté mode, then add the onions, consommé, gravy, and butter. Cook on high pressure for 35 minutes, then do a natural release for 10 minutes. The texture will be slightly different but still delicious.

What is the best cut of beef for this recipe?

Sirloin tips are ideal because they have good marbling and become tender with slow cooking. Chuck roast is another excellent option—it's even more forgiving and shreds beautifully. Avoid lean cuts like filet mignon, which can dry out.

Can this dish be made gluten-free?

Yes, if you use a gluten-free bourbon and a gluten-free gravy. Many store-bought gravies contain wheat flour, so check the label. The consommé is typically gluten-free, but always verify. Serve with rice or potatoes instead of noodles.

How can the gravy be thickened?

If the gravy is too thin, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir the slurry into the hot liquid and cook for 5-10 minutes until thickened. Alternatively, remove the beef and onions and simmer the liquid uncovered to reduce it.

Can the cooking time be adjusted?

Yes, you can cook on high for 3-4 hours instead of 6-8 on low. However, the beef may not be quite as fork-tender. The low setting allows the collagen to break down more slowly, resulting in a more succulent texture. Always check for fork-tenderness before serving.

Recipe card

Bourbon Gravy French Onion Sirloin Tips

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb sirloin steak tips
2 medium Vidalia onions, thinly sliced
1 can (10.5 oz) beef consommé
1 jar (12 oz) bourbon mushroom gravy
4 tbsp salted butter, cut into pats

Instructions

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.
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.
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.

Contains: milk, gluten, sulfites

Estimated nutrition per serving

Calories: 410
Protein: 38 g
Carbohydrates: 12 g
Fat: 22 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.