Beef Tips

Pro tips

• Sear the beef in batches on high heat without crowding the pan—this develops a golden crust and locks in flavor.
• Don't skip the garlic; mince it fresh rather than using powder for deeper, more aromatic results.
• Test doneness by piercing a cube with a fork—it should break apart easily when fully tender.
• Reserve any browned bits from the searing pan and deglaze with a splash of broth to add depth to the sauce.

Substitutions

• Beef broth → beef stock (deeper flavor, slightly thicker)
• Worcestershire sauce → soy sauce (saltier, use 1.5 tsp instead)
• Butter → olive oil (lighter, same searing results)
• Fresh parsley → fresh chives or dill (different herbaceous note)

Storage & make-ahead

Store covered in the refrigerator for up to 4 days; reheat gently on low heat on the stovetop.

How long does it take to cook beef tips?

After searing (5-7 minutes), simmer for 30-45 minutes until the beef is tender. Total time is about 1 hour.

Can I make beef tips in a slow cooker?

Yes. Sear the beef first, then transfer to a slow cooker on low for 4-5 hours or high for 2-3 hours with the sauce ingredients.

What cut of beef is best for tips?

Sirloin tip, chuck, or round steak work well. Cut into 1.5-2 inch cubes so they cook evenly.

Can I substitute the onion soup mix?

Yes. Replace with 1 tbsp dried onion flakes, 1 tsp garlic powder, and a pinch of thyme for similar savory depth.

How do I store leftover beef tips?

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or microwave.