Slow Cooker Beef Tips – Perfect Bites

Which cuts of meat are suitable for slow cooker beef chips?

Some professional home cooks insist on premium and expensive cuts of beef. However, I usually use stew meat. slow cooker. Various cuts of beef (often shoulder or thigh) are already diced and ready to eat.

Stew meat is convenient and easy on your wallet. It’s true that the texture varies depending on the part, but it’s cooked slowly. So the end result is very flavorful and tender. 👌

Ingredient list

1. meat stew Simmered in a clay pot for several hours, it’s perfect for making tender beef chips that completely melt in your mouth. Tougher meats, cooked lower and slower, have a richer flavor than more expensive meats.
2. liquid – A thick brown gravy made from a slurry of beef stock, Worcestershire sauce, flour and water is very appetizing. You will also need cooking oil to sear the beef tips.
3. seasoning – Onions, garlic, and fresh thyme make a wonderfully flavorful base for gravy. Add some bouillon powder, salt, and pepper to the Creole seasoning to give it a little kick.

How to make beef chips and gravy in the slow cooker

• heat – Heat the olive oil and butter in a large Dutch oven or heavy-based saucepan over medium heat. (Photo 1)
• season Add salt, black pepper, and Creole seasoning (if using) to the cubed stew meat. Add the seasoned beef to the pot. (Photo 2)
• brown Cook the beef, turning occasionally, until browned on all sides. It takes about 2 minutes per side. (Photo 3)
• Saute aromatic – Once the meat is browned, add the chopped onions. Sauté, stirring occasionally, until onions are soft and translucent, about 4 to 5 minutes. Then add the chopped garlic and thyme. Cook and stir for another minute until fragrant. (Photo 4)
• deglaze – Pour a little water (or red wine) into the pot to deglaze and scrape up any browned bits from the bottom. Cook for another minute. (Photo 5)
• assemble – Transfer contents of pot to slow cooker. Add beef broth, bouillon powder, and Worcestershire sauce to slow cooker. Stir to combine.
• cook – Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. The beef is done when it’s fork-tender and shreds easily.
• thicken – About 30 minutes before the cooking time is complete, prepare the thickening mixture. Whisk flour and water in a small bowl until smooth. Then add it to the slow cooker and mix well. (Photos 6-7)
• adjust – If the sauce is too thick, add more water or beef broth to reach the desired consistency. Taste and adjust seasoning by adding salt and black pepper as needed. (Photo 8)
• serve Serve beef stew over mashed potatoes, rice, or egg noodles.

Recipe variations

1. red wine beef tips. Add half a cup of red wine (such as Cabernet Sauvignon) to the slow cooker with the beef broth. Wine adds depth and complexity.
2. mushroom. Fry the sliced ​​mushrooms with the onions before adding them to the slow cooker. It absorbs the flavor of the sauce and adds an earthy umami.
3. beef pepper steak tips. Add sliced ​​peppers (red, yellow, green), a little soy sauce, Worcestershire sauce and a little sugar. Bell peppers add color and crunch. 😋
4. Gluten free. Instead of flour, mix 2 tablespoons of cornstarch with 4 tablespoons of cold water.

tips and tricks

1. avoid overcrowding. If you overload your slow cooker, it may cook unevenly and the beef may not be very tender. Make sure to fill it about two-thirds to three-quarters full.
2. Don’t Skip Baking. The Maillard reaction locks in flavor and adds a rich caramel layer. The few minutes it takes can make a big difference.
3. The lower the better. Cooking the beef tips at a low temperature for a long time (usually 6 to 8 hours) yields the best results, as it breaks down the connective tissue and yields more tender, flavorful beef. If you cook beef chips too quickly at high temperatures, they can become tough. ☹️

How to prepare and store

Crockpot Beef Chips are great to make ahead of time because they taste even better the next day. Once prepared and cooled, it can be stored in an airtight container in the refrigerator for 3 days or frozen for 3 to 4 months.

Refrigerate leftover beef chips in an airtight container for 3 to 5 days. Reheat over medium heat on the stove until the gravy and chips are warm and ready to enjoy.

What goes well with slow cooker beef tips

Serve with steamed slow cooker beef chips and gravy. saffron rice, mashed potatoesor with egg noodles side salad. some homemade garlic bread Perfect for soaking up gravy. and, Pecan pie without syrup It will have a sweet finish.

More great slow cooker meal recipes

1. pot roast
2. beef stew
3. chicken thigh
4. pork loin
5. lamb stew

by Imma