Crock Pot French Onion Beef Tips (Printer-Friendly)
Slow-cooked beef with onions and melted cheese in a savory brown gravy.
# What You'll Need:
→ Meat
01 -
1 pound beef stew meat
→ Vegetables
02 -
1 yellow onion, thinly sliced
→ Oils and Fats
03 -
2 tablespoons vegetable oil
04 -
5 tablespoons unsalted butter, sliced
→ Seasonings and Mixes
05 -
1 ½ teaspoons ground black pepper
06 -
1 packet low sodium Au Jus sauce mix
07 -
1 packet beef onion soup mix (preferably low sodium)
→ Soups
08 -
1 (10.5 ounce) can low sodium French onion soup
→ Cheese
09 -
2 cups shredded mozzarella and provolone cheese blend
# Steps to Follow:
01 -
Heat a heavy-bottomed skillet over medium-high heat and add vegetable oil. Once hot, add beef stew meat in small pieces, season with black pepper, and sear each side for 1 to 2 minutes until browned but not cooked through. Remove from heat.
02 -
Spray the bottom of a 5-6 quart crockpot with non-stick spray. Arrange sliced onions evenly at the base.
03 -
Place the seared beef evenly over the onions. Sprinkle the Au Jus sauce mix over the beef, followed by the beef onion soup mix. Pour the can of French onion soup on top. Distribute sliced unsalted butter evenly over all ingredients.
04 -
Cover and cook on low for 4 to 6 hours, until the beef is tender and flavors meld.
05 -
Approximately 30 minutes before the end of cooking, sprinkle shredded mozzarella and provolone cheese evenly over the beef. Cover and allow the cheese to melt before serving.
# Extra Suggestions:
01 -
Using low sodium packets and soups helps control salt levels to avoid excessive saltiness.
02 -
Searing beef is optional but adds color and enhances flavor.
03 -
Serve over rice, mashed potatoes, egg noodles, or with a vegetable side and crusty bread for best experience.
04 -
Leftovers can be refrigerated for up to 3 days or frozen up to 3 months in airtight containers.