Name: Crockpot Garlic Butter Beef Tips
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 900 g beef stewing steak or braising steak (cut into bite-sized chunks); 60 g unsalted butter; 6 cloves garlic (finely minced); 1 large onion (diced); 250 ml beef stock (low-sodium if possible); 2 tablespoons Worcestershire sauce; 1 tablespoon tomato purée; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; ½ teaspoon black pepper; 1 teaspoon salt; 2 tablespoons cornflour mixed with 3 tablespoons cold water (for thickening at the end); Fresh parsley (chopped, for garnish)

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I remember the exact evening I decided my slow cooker needed to step up its game. It was a Tuesday, the kids had homework, the dog needed walking, and I had precisely fifteen minutes to get dinner sorted before chaos erupted. That night, Crockpot Garlic Butter Beef Tips became our weeknight hero, and six years later, it’s still the meal I lean on when time is tight but I want a dinner that feels like a proper sit-down affair.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 6 hours on low, or 3 hours on high
Total Time: 6 hours 10 minutes (mostly hands-off)
Servings: 6
Difficulty: Easy (you literally just throw it in)

Why You’ll Love This Crockpot Garlic Butter Beef Tips

It practically cooks itself: Once everything is in the pot, you can walk away. No stirring, no hovering, no fuss. That’s the kind of weeknight magic we all need.
Minimal cleanup, maximum flavour: You use one pot and one pan for the initial sear, which means less washing up and more time relaxing. The slow cooker does the heavy lifting.
Budget-friendly beef that becomes tender like fillet: I use stewing steak or braising steak — the cheaper cuts that turn meltingly soft after a long, gentle cook. Your wallet and your taste buds both win.
Make-ahead and freezer-friendly: I often double the batch and stash half in the freezer for those days when I know I won’t have a spare minute. It reheats beautifully without losing any of that buttery garlic goodness.
It’s a complete meal in one pot: You can easily toss in some mushrooms or carrots at the start, and serve over rice, mash, or pasta. No side dish stress required.

Crockpot Garlic Butter Beef Tips

15 min prep · 360 min cook · 4 servings

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Ingredients You’ll Need

900g beef stewing steak or braising steak, cut into bite-sized chunks
60g unsalted butter
6 cloves garlic, finely minced
1 large onion, diced
250ml beef stock (low-sodium if possible)
2 tablespoons Worcestershire sauce
1 tablespoon tomato purée
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons cornflour mixed with 3 tablespoons cold water (for thickening at the end)
Fresh parsley, chopped, for garnish

Tip: For the best texture, choose beef that has some marbling. Lean cuts will turn out drier and tougher, so look for stewing steak with visible fat lines running through it. That fat melts during cooking and keeps the meat moist.

How to Make Crockpot Garlic Butter Beef Tips

Sear the beef for deep flavour. Melt 30g of the butter in a large frying pan over a medium-high heat. Add the beef chunks in a single layer — do not overcrowd the pan or they will steam instead of brown. Cook for 2-3 minutes per side until the beef turns a rich, deep brown colour and you hear a satisfying sizzle. The smell at this stage is incredible; that browned crust is where all the flavour lives. Transfer the seared beef to your slow cooker.
Sweat the onion and garlic. In the same pan, add the remaining 30g of butter. Toss in the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softens. You’ll see it turn a pale gold and smell a sweet, savoury aroma. Add the minced garlic and cook for another 30 seconds — just until fragrant, as garlic burns quickly and turns bitter.
Deglaze the pan. Pour in a splash of the beef stock and scrape the bottom of the pan with a wooden spoon. This lifts up all those browned bits that are packed with flavour. Pour the onion mixture and the pan juices into the slow cooker with the beef.
Add the liquids and seasonings. Pour the remaining beef stock, Worcestershire sauce, and tomato purée over the beef and onions. Sprinkle in the dried thyme, rosemary, salt, and pepper. Give everything a gentle stir so the beef is coated in that deep, dark sauce. The sauce will look thin now, but it will concentrate and thicken as it cooks.
Slow cook until tender. Place the lid on your slow cooker and cook on low for 6 hours or on high for 3 hours. After about 4 hours on low, your kitchen will start smelling like a cosy pub kitchen — rich, buttery, and savoury. The beef is ready when it shreds easily with a fork and the sauce has darkened to a glossy, deep mahogany colour.
Thicken the sauce (optional but recommended). In a small bowl, whisk the cornflour with the cold water until smooth. Stir this slurry into the slow cooker. Let it cook uncovered for 10-15 minutes on high, stirring occasionally. You’ll see the sauce visibly thicken and become silky, clinging to the back of a spoon. If you prefer a thinner sauce, skip this step entirely.
Rest and serve. Turn off the slow cooker and let the beef tips sit for 5 minutes before serving. This resting time allows the juices to redistribute, ensuring every bite is succulent. Garnish with fresh parsley and serve over mashed potatoes, rice, or egg noodles.

Tips From My Kitchen

Don’t skip the sear. I know it’s tempting to dump everything in raw and save a step, but that initial browning is what gives the beef its deep, savoury crust. Without it, the sauce will taste flat and one-dimensional. That five minutes of sizzling is worth every second.
Cut the beef into uniform pieces. If some chunks are twice the size of others, they’ll cook at different rates. Aim for 3-4cm cubes so everything finishes cooking at the same time. You’ll end up with consistently tender meat rather than a mix of perfectly soft and disappointingly chewy pieces.
Use low heat for the best texture. High heat can work in a pinch, but low heat gives the collagen in the beef time to break down slowly. That slow breakdown is what turns a tough cut of meat into something that melts on your tongue. If you’re short on time, high heat works, but for the absolute best results, go low and slow.
Taste and adjust seasoning before serving. Slow cooking concentrates flavours, so what tasted perfectly seasoned at the start might need a little more salt or a pinch of black pepper at the end. Taste the sauce after it has thickened, and adjust accordingly. I often add a tiny splash of Worcestershire sauce at the end for an extra savoury kick.
Make it a freezer meal. You can assemble everything in a freezer bag (raw beef, onions, garlic, stock, seasonings) and freeze for up to three months. On the day you want to cook it, thaw overnight in the fridge, then tip straight into the slow cooker. This is my secret weapon for busy weeks — dinner is ready before I’ve even had my morning coffee.

Common Mistakes to Avoid

Overcrowding the pan when searing: If you pile all the beef into the pan at once, the moisture released will steam the meat rather than brown it. You’ll end up with grey, flavourless beef instead of that beautiful golden crust. Sear in batches if necessary — it only takes a few extra minutes.
Wrong temperature: Cooking on high for the entire time can make the beef tough and stringy rather than tender. Stick to low for 6 hours if you can. If you’re in a rush, 3 hours on high works, but the texture won’t be quite as silky. The sweet spot is low and slow.
Skipping the rest time: I used to serve this straight from the slow cooker, and the beef was always a little drier than I wanted. Letting it sit for just 5 minutes off the heat allows the juices to settle back into the meat. It sounds like a small thing, but it makes a noticeable difference in every bite.

Delicious Variations to Try

Spicy Version: Add 1-2 chopped red chillies or 1 teaspoon of smoked paprika along with the dried herbs. For extra heat, stir in a teaspoon of harissa paste at the end. The butter and garlic balance the heat beautifully.
Vegetarian/Vegan Option: Replace the beef with large portobello mushrooms cut into thick slices or chunky pieces of firm tofu (pressed and seared first). Use vegetable stock instead of beef stock, and swap the butter for a good-quality vegan butter or olive oil. The cooking time will reduce to about 3 hours on low.
Different Protein: This recipe works wonderfully with chicken thighs (boneless, skinless) or turkey breast chunks. If using chicken, cook on low for 4 hours — any longer and it will become dry. For turkey, check after 3 hours on low. The garlic butter sauce pairs beautifully with both.

What to Serve With Crockpot Garlic Butter Beef Tips

Creamy mashed potatoes — the classic choice that soaks up every drop of that garlic butter sauce
Buttered egg noodles or pappardelle pasta
Steamed rice or herby couscous
A simple green salad with a lemon vinaigrette to cut through the richness
Roasted green beans or steamed broccoli — the garlic butter sauce works as a dressing too

If you’re in the mood for something lighter on the side, my Mediterranean Quinoa Salad With Feta is a brilliant fresh companion to the rich, buttery beef. Or, for a completely different vibe, try serving these tips over a bed of rice with a side of Ground Beef Lettuce Wraps Asian Style for a fun contrast in textures.

Still hungry for ideas? You might also love Weekend Comfort Pure Beef Bone Broth With Butter, Budget Easy Pure Beef Bone Broth With Salt And Grass Fed Butter from our sister kitchens.

Frequently Asked Questions

Can I use a different cut of beef?

Absolutely. Chuck steak, brisket, or even rump steak will work, though rump is leaner and may need a slightly shorter cooking time to avoid drying out. The key is to choose a cut with some fat marbling, as that fat renders down and keeps the meat moist during the long, slow cook. Avoid very lean cuts like sirloin or fillet, which are better suited to quick cooking methods.

Can I make this dairy-free?

Yes, you can swap the butter for a good-quality dairy-free butter or use olive oil instead. The garlic flavour will still be prominent, though the sauce will be slightly less rich and creamy. If you use oil, consider adding a splash of coconut milk at the end for a subtle creaminess that mimics the butter texture.

How do I store leftovers?

Let the beef tips cool completely, then transfer them to an airtight container. They will keep in the fridge for up to 4 days. To reheat, gently warm them in a saucepan over a low heat with a splash of beef stock to loosen the sauce, or microwave in 30-second bursts, stirring in between. The flavour often deepens overnight, making leftovers even better.

Can I freeze this dish?

Yes, this freezes beautifully. Portion the cooled beef and sauce into freezer-safe bags or containers, removing as much air as possible. It will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the hob or in the microwave. The sauce might separate slightly on thawing, but a good stir will bring it back together.

Why is my beef still tough after 6 hours?

There are two likely culprits: the cut of beef was too lean, or the slow cooker temperature was too low. If you used a lean cut, there isn’t enough collagen to break down into tender gelatin. Next time, choose a well-marbled stewing steak. Also, check that your slow cooker is actually reaching a gentle simmer — some older models run cooler than they should. If in doubt, use the low setting for 6-7 hours and test with a fork before serving.