HOW TO MAKE SLOW COOKER BEEF TIPS
When you’re in the mood for comfort, a delicate meat-and-gravy dish is just what you need to feel nourished, cozy, and full. Our recipe for Crockpot Beef Tips is just what you should put into your slow cooker today to have flavorful, warm, and tender beef for dinner later on tonight. You don’t have time for the slow cooker? No worries! The instructions for the Instant Pot are also provided. You may serve this hearty beef tips dish with mashed potatoes, thick noodles, or just on its own, right from the crockpot.
When beef tips are cooked low and slow with a select group of spices and seasonings, they become soft enough to cut with a fork and take on a taste that is profound and opulent. After putting all of the ingredients in your slow cooker (or Instant Pot, for quicker results), you will soon be able to indulge in a savory meal that is also good for you and packed with high-quality protein, and wholesome vegetables, and taste that satisfies.
YOU’LL ONLY NEED A FEW BASIC ITEMS TO GET THE COOKING PROCESS STARTED ON YOUR DELECTABLE BEEF TIPS AND GRAVY, WHICH ARE AS FOLLOWS:
1 Tbsp.Of avocado oil.
2 Pounds.Of cubed sirloin (2-inches pieces).
Frozen pearl onions – I used a 12-ounces bag.
¼ Cup.Of tomato paste.
1 Tsp.Of garlic powder.
1 Tsp.Of onion powder.
1 Tsp.Of dried thyme.
1 Tsp.Of sea salt.
½ Tsp.Of black pepper.
Fresh mushrooms; I used 8-oz (coarsely diced).
1 ½ Cups.Of low-sodium beef broth
2 to 4 Tbsp.Of cornstarch.
1st Step – Place the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper in a slow cooker that has a capacity of 6 to 7 quarts; mix everything together until the meat and onions are well coated in the tomato paste and spices.
2nd Step – After adding the mushrooms, pour the beef stock over the whole dish. Slow cooking may be done on high for four hours, or on low for six to eight hours with the cover on the slow cooker.
3rd Step – After the beef has reached the desired level of tenderness, the liquid should be thickened using a cornstarch slurry. To do this, take a small bowl and add two teaspoons of cornstarch to it. Then, transfer a quarter cup of the hot liquid from the slow cooker into the bowl.
4th Step – Mix the cornstarch into the liquid using a fork or a whisk until all of the cornstarch is dissolved (should look like a muddy liquid).
5th Step – After the cornstarch slurry has been added, continue to whisk the contents of the slow cooker until it is completely combined. Put the slow cooker on high, cover it, and let it stew for about half an hour, or until the liquid has become more concentrated.
6th Step – If you want the gravy to be even thicker, repeat the step where you make the cornstarch slurry with two additional tablespoons of cornstarch. The gravy will get even thicker as time passes and as the temperature of the recipe drops.
7th Step – Serve on cooked noodles, mashed potatoes, or other mashed vegetables as an alternative. And the leftovers may be kept in the refrigerator for up to five days if they are stored in a container that has a lid.
Never mix cornstarch immediately into a full dish since it will form clumps. Instead, make a cornstarch slurry in a separate bowl by following the instructions in step 4, and then whisk that slurry into the other ingredients to form a gravy.