Slow Cooker Beef Tips Cacciatore

This slow cooker beef tips cacciatore is the dinner that makes itself. Just toss beef tips, peppers, mushrooms, Italian seasoning, and crushed tomatoes into the crock, set the timer, and let the hours do the work.

The result is fork-tender beef in a chunky, herb-flecked tomato sauce that tastes like it simmered all day on the stove—because it did, just without the babysitting. Serve it over pasta, polenta, or with crusty bread to soak up every last drop.

Cacciatore means 'hunter-style' in Italian, and it usually refers to chicken simmered with tomatoes, peppers, and herbs. This version swaps in beef tips, which become meltingly tender after a long, slow cook.

The ingredients are simple and flexible: whatever bell peppers you have, a few mushrooms, a good sprinkle of Italian seasoning, and a can of crushed tomatoes. The slow cooker does all the work, making it a perfect weeknight meal that fills the kitchen with a comforting aroma. The beef needs no browning, so prep is minimal—just chop, dump, and go.

Ingredients

Why this recipe works

The slow cooker's low, steady heat breaks down the connective tissue in the beef tips, turning them fork-tender without any effort. The long cooking time also allows the flavors of the peppers, mushrooms, and tomatoes to meld into a rich, savory sauce that coats every piece of meat.

Because the beef isn't seared first, the dish relies on the natural juices and the acidity of the tomatoes to create a deeply flavorful braise.

Using a slow cooker means there is no need to watch the pot or stir constantly. The enclosed environment traps moisture, so the beef stays moist and the sauce doesn't reduce too much. The result is a homestyle Italian-American dish that tastes like it simmered all day, but with only 15 minutes of actual prep. It's a set-and-forget meal that delivers big flavor with minimal fuss.

Notes and substitutions

Beef tips are typically cut from the sirloin or round, but any stew meat or chuck roast cut into cubes will work. For the most tender result, choose a cut with some marbling, as the fat renders during cooking and keeps the meat moist. If you can find pre-cut beef tips, they save time, but cutting your own from a roast is often more economical.

Italian seasoning is a blend of dried herbs like oregano, basil, rosemary, and thyme. If you don't have it, use a combination of dried oregano and basil.

Crushed tomatoes give the sauce a hearty texture; if you only have diced tomatoes, blend them briefly for a similar consistency. Feel free to add a splash of red wine or a spoonful of tomato paste for extra depth, though the video keeps it simple.

• beef tips: chuck roast cut into 1-inch cubes
• Italian seasoning: 1 tsp dried oregano plus 1 tsp dried basil
• crushed tomatoes: one 28-oz can diced tomatoes, blended until nearly smooth

Equipment

• Slow cooker (5-6 quart)
• Cutting board
• Chef's knife
• Measuring spoons
• Mixing spoon