Can I put raw beef straight into a slow cooker?

Yes! Some recipes (like my crockpot pulled beef ) suggest browning the meat before putting it in the slow cooker, but for this slow cooker beef tips recipe, we are putting them right into the slow cooker raw. Nice and easy!

Are beef tips and stew meat the same?

No, beef tips are a different cut of meat than beef stew meat but you can use either for this recipe. I found that both were delicious and as long as you cook the stew meat long enough, it will end up just as tender and flavorful as the beef tips.

Why is my beef so tough in the slow cooker?

The tenderness of beef will vary based on cut and actual pieces, but it often means that it needs extra time in the slow cooker. Cook another 30 minutes to an hour until the texture of the beef is tender and falls apart easily.

Patty's Crockpot Beef Stew with Dumplings (Comfort Food!)

Description

If you need a comforting, delicious, and hearty meal, these crockpot beef tips with dumplings are it. Everything you want in comfort food.

Ingredients

Units Scale

For the Beef Stew:

1 small yellow onion, cut into wedges
16 ounces carrots, peeled and cut into 3-4 inch pieces (approximately)
8 ounces sliced baby bella mushrooms (sliced in half or quartered)
4 cloves of garlic
2 1/2 pounds beef tri tips or beef stew meat (cut into 3-4 inch pieces)
2 teaspoons seasoning salt
1/2 teaspoon black pepper
2 10.5-oz cans golden mushroom soup

For the Dumplings:

2 cups Bisquick or similar baking mix
1 teaspoon garlic salt
1/2 cup milk
1 tablespoon vegetable oil
1 cup shredded cheddar cheese

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Instructions

Prep ingredients:
Peel and cut the onion into wedges.
Peel and cut carrots into 4-inch pieces.
Clean and slice mushrooms.
Smash garlic, but don’t chop.
Cut beef roast into 3-4 inch pieces if necessary. Season all sides of the meat with seasoning salt and black pepper.
Place the onion, carrots, mushrooms, and garlic into the bottom of the slow cooker.
Top veggies with beef pieces and pour soup over the top to cover everything. Lightly stir.
Cover and cook on Low for 7-9 hours, until beef is tender.
A half hour before serving, mix together biscuits. In a medium bowl, stir together Bisquick mix, garlic salt, milk, vegetable oil, and shredded cheese together until combined.
Spoon dumplings (1/4 cup of mixture at a time) over the top of the stew, right into the slow cooker. Place the cover of the slow cooker back on and cook on High for 1/2 hour, until biscuits are set.
Serve stew and biscuits in a bowl.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or in a skillet on the stove until heated through. I don’t recommend freezing this stew as the texture of both the beef and dumplings changes during the freezing and thawing process.

Ingredients: Golden mushroom soup is essential for the signature flavor. It’s usually stocked with other Campbell’s condensed soups. For the beef, look for “beef tips,” “steak tips,” or “sirloin tips” at the meat counter, or simply use pre-cut beef stew meat.

Prep ahead: Cut all your vegetables the night before and store them in the refrigerator. In the morning, just toss everything in the slow cooker and turn it on.

Tools: You’ll need a 6-quart slow cooker for this recipe. A sharp chef’s knife and cutting board make quick work of the vegetable prep, and a medium mixing bowl is perfect for the dumpling batter.

Serve with: This is a complete meal on its own, but pairs beautifully with a simple green salad, roasted Brussels sprouts, or steamed green beans.