Slow Cooker Beef Tips Cacciatore Step-by-step instructions

Before you start

Before starting, measure out the beef tips, slice the bell peppers into strips, and slice the mushrooms if they aren't pre-sliced. Have the Italian seasoning and crushed tomatoes ready to go.

No need to heat the slow cooker in advance; it will heat up as it cooks. If you have time, pat the beef dry with paper towels to help the seasoning adhere, but it's not essential. The entire prep takes about 15 minutes, and then the slow cooker takes over.

Instructions

Assemble and Start

1. 1Add the beef
   Place the beef tips in the slow cooker insert in an even layer. They will cook down and shrink, so it is fine if they are piled slightly.
   Look for The beef should cover the bottom of the insert.
   Tip No need to brown the beef first; the slow cooking will create deep flavor.
2. 2Scatter the vegetables
   Scatter the sliced bell peppers and mushrooms evenly over the beef. They will soften and meld into the sauce as they cook.
   Look for The vegetables should be spread out, not all in one clump.
   Tip Use a mix of bell pepper colors for a brighter look.
3. 3Season and add tomatoes
   Sprinkle the Italian seasoning over the vegetables, then pour the crushed tomatoes over everything. Stir gently to combine, making sure the beef is mostly submerged.
   Look for The sauce should be a uniform red, with the beef and vegetables coated.
   Tip If the sauce seems too thick, add a splash of water or beef broth.

At the end of this phase, the slow cooker insert contains raw beef tips topped with slices of bell pepper and mushrooms, all coated in a thick red tomato sauce seasoned with Italian herbs.

The ingredients are evenly distributed, and the beef is mostly submerged. The slow cooker is set to the desired temperature and the lid is on.

Slow Cook to Tender

4. 4Cook low and slow
   Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is fork-tender. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Low heat gives the beef the most tender texture.
5. 5Check for doneness
   After the minimum cooking time, check the beef with a fork. It should shred or cut easily. If not, continue cooking and check again in 30 minutes. Let it rest for 3 minutes before slicing.
   Look for The beef should be tender enough to pull apart with two forks.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For food safety, ensure the beef reaches 145°F (63°C) before serving.

After several hours, the sauce is gently bubbling and the aroma of Italian herbs fills the kitchen. The beef has darkened slightly and is becoming tender. The vegetables have softened and melded into the sauce. The liquid has reduced a bit, leaving a rich, chunky sauce. The beef should easily pull apart with a fork.

Rest and Serve

6. 6Rest and serve
   Turn off the slow cooker and let the dish rest for 5 minutes. Serve the beef tips and vegetables with the sauce spooned over the top.
   Look for The sauce will have thickened slightly and the beef will be glistening.
   Tip Letting it rest helps the juices redistribute.

The slow cooker is turned off, and the dish rests for a few minutes. The sauce has thickened slightly, and the beef is glistening with moisture. The peppers and mushrooms are tender but still hold their shape. The dish is ready to be served, with the sauce spooned over the beef and vegetables.

Common mistakes

A common mistake is opening the slow cooker lid too often, which lets heat escape and extends cooking time. Trust the process and only check near the end.

Another pitfall is using too little sauce or tomatoes; the beef should be mostly submerged to cook evenly. Also, avoid overcooking on high for too long, as that can make the beef dry. Stick to the recommended times and adjust only if needed.

How to tell it’s done

The beef is done when it is fork-tender, meaning a fork can easily pierce a piece and it can be pulled apart without resistance. The sauce should be thick and chunky, with the peppers and mushrooms soft but not mushy.

For food safety, the beef should reach an internal temperature of at least 145°F (63°C) when checked with an instant-read thermometer. Let the dish rest for a few minutes before serving to allow the juices to redistribute.

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