Slow Cooker Beef Tips and Potatoes

This comforting, hearty meal practically cooks itself! Tender beef tips simmer with potatoes in a rich gravy, creating the perfect weeknight dinner.

Ingredients

• 2 lbs beef stew meat or sirloin tips, cut into 1-inch pieces

• 1 ½ lbs baby potatoes, halved (or Yukon Gold potatoes, cut into chunks)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 cups beef broth

• ¼ cup Worcestershire sauce

• 2 tbsp tomato paste

• 1 tbsp Dijon mustard

• 1 tsp dried thyme

• 1 tsp paprika

• 2 bay leaves

• ¼ cup cornstarch mixed with ¼ cup cold water (for thickening)

• Salt and black pepper to taste

• 2 tbsp olive oil

• Chopped fresh parsley for garnish (optional)

Instructions

1. Brown the beef: Season beef tips generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown beef in batches (don’t overcrowd) for 2-3 minutes per side. Transfer to slow cooker.

2. Layer vegetables: Add potatoes and onions to the slow cooker over the beef.

3. Combine liquids: In a medium bowl, whisk together beef broth, Worcestershire sauce, tomato paste, Dijon mustard, thyme, and paprika. Pour over beef and vegetables. Add garlic and bay leaves.

4. Cook: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender.

5. Thicken gravy: About 30 minutes before serving, remove bay leaves. Stir in cornstarch slurry and continue cooking uncovered on HIGH until gravy thickens.

6. Serve: Taste and adjust seasoning. Garnish with fresh parsley if desired. Serve over egg noodles, rice, or mashed potatoes.

Tips

• For deeper flavor, deglaze the browning skillet with a little broth and add those flavorful bits to the slow cooker.

• Add carrots, mushrooms, or peas along with the potatoes for extra vegetables.

• Leftovers keep well in the refrigerator for 3-4 days and taste even better the next day.

Enjoy your comforting, home-cooked meal with minimal effort!