Slow Cooker Creamy Beef Tips and Potatoes
This comforting slow cooker meal combines tender browned beef stew meat with baby potatoes, onions, garlic, beef broth, Worcestershire sauce, and thyme, finished with rich heavy cream for a creamy sauce.
Equipment
- slow cooker
- skillet For browning the beef and sautéing the onion and garlic.
- wooden spoon For stirring the ingredients and sauce.
- small bowl For mixing the optional cornstarch slurry.
Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups baby potatoes, halved
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 2 tablespoons cornstarch, optional for thickening
- fresh parsley, chopped, for garnish
Instructions
- Season the beef stew meat with salt and pepper. In a skillet, heat olive oil over medium-high heat. Brown the beef on all sides, then transfer it to the slow cooker.
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened. Add to the slow cooker with the beef.
- Add the halved baby potatoes, beef broth, Worcestershire sauce, and dried thyme to the slow cooker. Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and the potatoes are cooked through.
- About 30 minutes before serving, stir in the heavy cream. If you prefer a thicker sauce, mix cornstarch with a little water to create a slurry and add it to the slow cooker, stirring until the sauce thickens.
- Garnish with chopped fresh parsley before serving. Enjoy this comforting dish with crusty bread or over rice!
Notes
For a thicker sauce, mix the optional cornstarch with a little water to make a slurry and stir it into the slow cooker. Garnish with fresh parsley and serve with crusty bread or over rice.