Slow Cooker Beef Tips and Vegetables is a hearty, no-fuss comfort meal that practically cooks itself. Tender beef stew meat slowly simmers with carrots, potatoes, and onions in a rich, savory broth scented with garlic, thyme, and rosemary. It’s the kind of cozy, stick-to-your-ribs dinner that fills your home with incredible aroma and is ready to ladle into bowls at the end of a busy day.
Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 carrots, sliced (about 1/2-inch thick)
- 3 potatoes, diced (peeling optional)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed between fingers
- Salt and black pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Fresh parsley or thyme, chopped, for garnish (optional)
Instructions
- Add the beef stew meat to the slow cooker, spreading it in an even layer.
- Top with the sliced carrots, diced potatoes, chopped onion, and minced garlic.
- Pour the beef broth and Worcestershire sauce evenly over the meat and vegetables.
- Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the top.
- Stir gently to combine everything, making sure the meat and vegetables are coated in the seasoned liquid.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender and the vegetables are cooked through.
- If you prefer a thicker sauce, whisk the cornstarch and water together in a small bowl to create a smooth slurry.
- About 30 minutes before serving, stir the slurry into the slow cooker, turn the heat to HIGH (if not already), cover, and cook until the sauce has thickened.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the beef tips and vegetables into bowls, spooning some of the rich gravy over each serving.
- Garnish with chopped fresh parsley or thyme, if desired, and serve hot.
Variation
- Add 1–2 cups of sliced mushrooms along with the vegetables for extra earthiness and volume.
- Stir in 1/2 to 3/4 cup of frozen peas during the last 20–30 minutes of cooking for a pop of color and sweetness.
- Give it a richer, more stew-like flavor by adding 1/2 cup of red wine with the beef broth and an extra clove of garlic.
Cooking Notes
- Low and slow yields the most tender beef; use the LOW setting when possible if you have the time.
- Resist opening the lid frequently during cooking each peek can significantly drop the temperature and extend the cook time.
- Cut the potatoes and carrots into similar-sized pieces so they cook evenly and finish at the same time as the beef.
Serving Suggestions
- Serve the beef tips and vegetables in shallow bowls with plenty of broth and a side of crusty bread for dipping.
- Spoon the mixture over creamy mashed potatoes, egg noodles, or rice to soak up the savory gravy.
- Round out the meal with a simple green salad or steamed green beans for freshness and balance.
Tips
- Use a well-marbled stew meat or chuck roast cut into cubes for the most tender, flavorful result.
- If your sauce is still thin after adding the slurry, let it cook uncovered for the last 15–20 minutes to help it reduce slightly.
- Make clean-up easier by using a slow cooker liner, or lightly grease the crock before adding the ingredients.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 30 g
- Sodium: 620 mg
Frequently Asked Questions
- Can I use a different cut of beef?
— Yes. Chuck roast, cut into 1-inch cubes, works perfectly and often becomes even more tender than pre-cut stew meat. - Can I add more vegetables?
— Absolutely. Celery, parsnips, turnips, or green beans can be added. Just keep the total volume in mind so the slow cooker isn’t overfilled. - Can this be made ahead and frozen?
— Yes. Cook completely, cool, and refrigerate overnight. Portion into freezer-safe containers and freeze up to 3 months. Thaw in the fridge and reheat gently on the stove or in a slow cooker. - How do I prevent the vegetables from getting mushy?
— Cut them into larger chunks and use the LOW setting when possible. If you like very firm veggies, you can add potatoes and carrots halfway through the cook time.
Conclusion
Slow Cooker Beef Tips and Vegetables is the ultimate set-it-and-forget-it comfort dish: chunks of tender beef slowly simmered with hearty carrots, potatoes, and onions in a deeply savory, herb-scented broth. With just minutes of prep and the slow cooker doing the rest, it’s perfect for busy days when you still crave a homemade, satisfying meal. Ladle it into bowls, garnish with fresh herbs, and enjoy a cozy dinner that tastes like it simmered on the stove all day.
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Slow Cooker Beef Tips And Vegetables
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free (if using gluten-free Worcestershire sauce and broth)
Description
Slow Cooker Beef Tips and Vegetables is a hearty, no-fuss comfort meal that practically cooks itself. Tender beef stew meat slowly simmers with carrots, potatoes, and onions in a rich, savory broth scented with garlic, thyme, and rosemary. It’s the kind of cozy, stick-to-your-ribs dinner that fills your home with incredible aroma and is ready to ladle into bowls at the end of a busy day.
Ingredients
Scale
- 2 pounds beef stew meat, cut into 1-inch cubes
- 4 carrots, sliced (about 1/2-inch thick)
- 3 potatoes, diced (peeling optional)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed between fingers
- Salt and black pepper, to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
- Fresh parsley or thyme, chopped, for garnish (optional)
Instructions
- Add the beef stew meat to the slow cooker, spreading it in an even layer.
- Top with the sliced carrots, diced potatoes, chopped onion, and minced garlic.
- Pour the beef broth and Worcestershire sauce evenly over the meat and vegetables.
- Sprinkle the dried thyme, dried rosemary, salt, and black pepper over the top.
- Stir gently to combine everything, making sure the meat and vegetables are coated in the seasoned liquid.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender and the vegetables are cooked through.
- If you prefer a thicker sauce, whisk the cornstarch and water together in a small bowl to create a smooth slurry.
- About 30 minutes before serving, stir the slurry into the slow cooker, turn the heat to HIGH (if not already), cover, and cook until the sauce has thickened.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the beef tips and vegetables into bowls, spooning some of the rich gravy over each serving.
- Garnish with chopped fresh parsley or thyme, if desired, and serve hot.
Notes
- Trim any large pieces of fat from the stew meat before cooking for a cleaner broth and less grease on top.
- If your slow cooker runs hot, check for doneness earlier so the vegetables don’t become overly soft.
- For deeper flavor, you can brown the beef cubes in a skillet with a bit of oil before adding them to the slow cooker, though this is optional.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe (about 1 1/3 cups beef and vegetables with broth)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: slow cooker beef tips, beef tips and vegetables, crockpot beef stew meat, hearty slow cooker dinner, comfort food, easy weeknight meal