Slow Cooker Beef Tips in Rich Onion Gravy Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, let the onions caramelize slowly over lower heat for an extra ten minutes before adding the broth. This adds a subtle sweetness that balances the savory beef broth. If you prefer a thicker gravy, you can reduce the broth further on the stove during the final thirty minutes of cooking.

Always taste the gravy before serving and adjust with salt or black pepper if necessary to suit your personal preference. The reduction process concentrates the natural flavors of the onions and beef, so minimal seasoning is often required to achieve a balanced and savory final result.

Variations

• Mushroom Beef Tips: Add eight ounces of sliced cremini or button mushrooms to the skillet when sautéing the onions. The mushrooms add an earthy depth that complements the beef and the rich onion gravy perfectly.
• Red Wine Infusion: Replace one cup of the beef broth with a dry red wine such as Cabernet Sauvignon or Merlot. Add the wine after the onions and cook for two minutes before adding the remaining broth.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Reheat

Reheat in a saucepan over low heat, adding a little beef broth if needed to loosen the sauce.

Store any leftovers in an airtight container in the refrigerator for up to three days. Ensure the beef and gravy are cooled to room temperature within two hours of cooking before placing them in the fridge.

When reheating, use a saucepan over low heat, adding a splash of water or beef broth if the sauce has become too thick during storage.

This dish is perfect for making ahead, as the flavors often improve after sitting in the refrigerator overnight. Prepare the entire recipe as directed, let it cool completely, and store it in the fridge.

Simply reheat it gently on the stove or in a slow cooker until warmed through before serving. This makes it an ideal option for stress-free meal planning.

Serving ideas

Serve the beef tips hot, preferably over a bed of creamy mashed potatoes, buttery egg noodles, or steamed rice to absorb the rich gravy.

A side of roasted root vegetables or steamed green beans provides a fresh contrast to the deep, savory flavors of the beef. Garnish with a sprinkle of freshly chopped parsley for a pop of color and brightness.

Alternatively, serve the beef tips as a hearty open-faced sandwich on thick slices of toasted sourdough or crusty rustic bread.

The bread will soak up the onion gravy, creating a satisfying and comforting meal. This versatile dish can be dressed up for a dinner party or served casually for a relaxing family evening at home.

Frequently asked questions

Recipe card

Slow Cooker Beef Tips in Rich Onion Gravy

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

• 3 lb beef brisket, cut into large chunks
• 3 large yellow onions, thinly sliced
• 2 cups beef broth

Instructions

1. Sear the beef brisket chunks in a large heavy-bottomed skillet over medium-high heat. Sear each side until a deep brown crust develops. Remove the beef and transfer it directly into the slow cooker.
2. In the same skillet used for the beef, add the sliced onions. Sauté them until they are soft and golden brown. Pour in the beef broth, scraping up any browned bits from the bottom of the pan, and simmer until the liquid reduces and thickens slightly.
3. Pour the onion gravy mixture over the seared beef in the slow cooker. Cover and cook on low for 8 hours or on high for 4 hours until the meat is fork-tender. Once finished, check that the internal temperature of the beef has reached at least 145°F (63°C). Let the meat rest for 5 minutes before serving to ensure maximum juiciness and tenderness.

Estimated nutrition per serving

Calories

420

Protein

38 g

Carbohydrates

6 g

Fat

28 g

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