Slow Cooker Beef Tips Cacciatore Tips, FAQ & printable recipe

Tips for success

For the most flavorful sauce, use a good-quality crushed tomato brand with no added sugar or salt, and season to taste at the end.

If you like a bit of heat, add a pinch of red pepper flakes along with the Italian seasoning. The slow cooker does the work, but a final taste and adjustment of salt and pepper can make a big difference.

To make the dish even heartier, serve it over cooked pasta, rice, or polenta, and spoon extra sauce over the top. The leftovers taste even better the next day as the flavors continue to develop.

If you have fresh herbs like basil or parsley, chop a handful and sprinkle over the dish just before serving for a pop of color and freshness.

Variations

• Add red wine: Replace 1/2 cup of the crushed tomatoes with dry red wine, such as Chianti or Sangiovese, for a deeper, more complex sauce. Add the wine along with the tomatoes and cook as directed.
• Spicy version: Add 1/2 teaspoon of red pepper flakes along with the Italian seasoning for a gentle heat. For more kick, use a diced jalapeño or a splash of hot sauce at the end.
• Extra vegetables: Add a sliced onion and a few chopped carrots along with the peppers and mushrooms. This adds sweetness and body to the sauce. Cook everything as directed; the vegetables will soften and meld.
• Herb swap: Use 1 tablespoon of fresh chopped oregano and 1 tablespoon of fresh chopped basil instead of the Italian seasoning. Stir the fresh herbs in during the last 30 minutes of cooking for a brighter flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 1-minute intervals, stirring between.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools; add a splash of water or broth when reheating to loosen it. Reheat gently on the stovetop or in the microwave until piping hot.

This dish can be assembled the night before and refrigerated in the slow cooker insert. In the morning, place the insert in the slow cooker and cook as directed.

Alternatively, cook the dish fully, cool it, and refrigerate; reheat gently before serving. It also freezes well for up to 3 months.

Serving ideas

Serve the beef tips cacciatore over a bed of creamy polenta, buttered egg noodles, or steamed rice.

The chunky tomato sauce clings to the beef and vegetables, and the extra sauce is perfect for sopping up with crusty bread. A simple green salad with a lemon vinaigrette makes a bright side dish.

For a low-carb option, serve the cacciatore over zucchini noodles or alongside roasted vegetables. The dish is hearty enough to stand alone, but a side of crusty bread is always welcome. Garnish with fresh basil or parsley if you have it, though the video keeps it simple.

Frequently asked questions

Recipe card

Slow Cooker Beef Tips Cacciatore

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef tips
• 2 bell peppers, sliced
• 8 oz sliced mushrooms
• 2 tsp Italian seasoning
• 28 oz crushed tomatoes

Instructions

1. 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.
2. Scatter the sliced bell peppers and mushrooms evenly over the beef. They will soften and meld into the sauce as they cook.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

35 g

Carbohydrates

18 g

Fat

19 g

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