STEP 1: Brown the Beef

Start by seasoning the beef tips generously with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot and shimmering, add the beef in batches, ensuring not to overcrowd the pan. Brown the beef on all sides, about 4-5 minutes total per batch, to develop a rich, caramelized crust. This step is essential for deepening the flavor of the beef.

Once browned, transfer the beef to the slow cooker. Repeat the process until all the beef has been browned and transferred to the slow cooker.

STEP 2: Sauté the Aromatics

In the same skillet where you browned the beef, add chopped onion and minced garlic. Sauté them for about 2-3 minutes, stirring occasionally, until they’re softened and fragrant. Be sure to scrape up any browned bits from the bottom of the pan—this is where a lot of the flavor lies.

Once the onions and garlic are softened, pour in 2 cups of beef broth and 1/2 cup red wine (if using). Stir to combine, making sure to deglaze the pan completely. This will help lift all the fond (those flavorful bits) from the pan and incorporate them into the sauce. Allow the liquid to simmer for 1-2 minutes to reduce slightly.

Transfer the liquid and aromatics into the slow cooker with the beef. Add Worcestershire sauce, Dijon mustard, dried thyme, and dried rosemary. Stir everything together until well mixed.

STEP 3: Slow Cook the Beef Tips

Cover the slow cooker and set it on low heat. Let the beef tips cook for 6-8 hours, or until the beef is fork-tender and easily falls apart. The long cooking time allows the flavors to meld together beautifully and ensures that the beef becomes incredibly tender.

If you’re short on time, you can cook it on high heat for about 4-5 hours, but the low-and-slow method will yield the best results.

STEP 4: Add the Vegetables (Optional)

If you’re adding vegetables like carrots, potatoes, or mushrooms, add them to the slow cooker about 2 hours before the cooking time is done. For vegetables that cook quickly, such as peas or green beans, you can add them during the last 30 minutes of cooking.

These vegetables will absorb the savory flavors of the beef and broth, contributing to the overall heartiness of the dish.

STEP 5: Make the Gravy

Once the beef is tender and cooked through, remove the beef and vegetables from the slow cooker and set them aside. You should have a flavorful liquid left in the slow cooker. To make a rich, velvety gravy, take about 2 tablespoons of flour and whisk it into the remaining liquid in the slow cooker. Stir the flour until it thickens, and cook it for about 5 minutes on the “keep warm” setting.

For a final touch of richness, stir in 1 tablespoon of butter and 1/4 cup of heavy cream if you want a creamy gravy. This will give the sauce a glossy texture and add a little extra luxury to the dish.

STEP 6: Serve and Enjoy

Once the gravy is thickened to your liking, return the beef tips and vegetables to the slow cooker and mix everything together. Spoon the beef and vegetables onto plates and drizzle with the delicious gravy.

Garnish with a sprinkle of fresh parsley or thyme to add color and a touch of freshness. Serve hot and enjoy!