Easy low-carb comfort food meals make the world a better place. That’s not hyperbole, it’s just a fact. Hearty nutrition and happy tummies make us all nicer people. And I think the world could use a little more of that right now. So go make these keto-friendly Slow Cooker Beef Tips and do your part to help out the cause!
Now, I am not saying that this recipe will result in world peace. But chunks of tender beef and mushrooms slow cooked to perfection will make you and your family happier. And will likely become one of your favorite keto slow cooker recipes.
I always know I have a winner on my hands when the kids like a meal. And two out of the three gave these Keto Beef Tips a thumbs up. The third didn’t bother to try them, which meant that there was more for me!
If you love hearty meals, you may also enjoy my keto beef stew recipe and this Keto Cabbage Roll Soup.
Why You Will Love This Recipe
- Rich flavor: This easy meal is bursting with beefy flavor and a touch of umami from the mushrooms.
- Slow cooker recipe: Brown the mushrooms and the beef, then pop everything in your slow cooker and let it do its thing!
- Tender beef: Slow braising means the beef becomes fall-apart tender.
- High protein, low-carb: This keto-friendly meal has 30 grams of protein and only 3 grams of carbs per serving.
- Prep ahead: It stores well in the fridge or freezer so you can make a big batch and save it for later.
Ingredient Notes
- Beef: Because this braises for a while, you can use less expensive cuts of meat. I used top sirloin, but it also works with chuck steak or even stew meat.
- Mushrooms: You can use any kind of mushrooms but I like prefer button or cremini mushrooms in this recipe.
- Butter: I like to brown the mushrooms to bring out the best flavor. You can use olive oil if you prefer.
- Garlic: I highly recommend fresh garlic for this recipe.
- Worcestershire sauce: I kept the Worcestershire sauce to a minimum because it does contain a little sugar. Lea & Perrins brand is gluten-free. You can also use soy sauce or tamari.
- Glucomannan: I prefer glucomannan over xanthan gum for thickening the sauce, but both work.
- Kitchen staples: Tomato paste, beef broth, onion powder, salt and pepper.
How to Make Slow Cooker Beef Tips
- Sauté the mushrooms: Melt the butter in a hot pan and sauté the mushrooms with salt and pepper until nicely browned. Transfer to a slow cooker.
- Brown the beef: Season the beef with salt and pepper. Brown the meat in batches in a hot skillet and sear quickly on all sides until browned. Transfer to the slow cooker with all the pan juices.
- Add the other ingredients: Stir in the beef broth, garlic, tomato paste, Worcestershire sauce, and onion powder.
- Slow cook: Cover and cook on low for 8 hours until the beef is tender.
- Thicken the sauce: Once cooked, remove about 1 cup of the juices and whisk in the glucomannan. Pour this mixture back into the pot and stir to combine.
- Serve: Adjust seasonings and sprinkle with a little fresh chopped herbs. Serve over creamy mashed cauliflower or cauliflower rice.
Tips for Success
Cut the meat evenly – Take the time to cut the beef into even bite-sized pieces (1 to 1 1/2 inches). If you use stew meat, the chunks are often quite large and uneven. Spend a bit of time cutting them up for even cooking.
Brown the mushrooms – Adding mushrooms straight into a soup or stew leaves them flaccid and flavorless. Browning in a little butter helps bring out that rich, savory flavor.
Brown the beef – Searing the beef tips before adding them to the slow cooker makes them extra flavorful. Do this in batches so that they have room to get nicely browned all over.
Thicken the sauce – The gravy will be relatively thin straight out of the slow cooker, but a little glucomannan or xanthan gum will thicken the sauce without adding gluten or carbs.
More Slow Cooker Recipes to Love!
Crockpot Beef Tips Recipe
Equipment
Ingredients
- 2 tbsp butter
- 8 ounces mushrooms, sliced
- Salt and pepper
- 2 lb top sirloin, cut into bite-sized pieces
- 1 cup beef broth
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 2 tsp Worcestershire sauce, (or soy sauce)
- 1 tsp onion powder
- 1/2 tsp glucomannan, or xanthan gum
Instructions
- In a large skillet, melt the butter over medium-high heat. Once melted, add the mushrooms and sprinkle with salt and pepper.
- Sauté until softened and nicely browned, 3 to 4 minutes. Transfer to a slow cooker.
- Sprinkle the beef with salt and pepper. Add half the beef to the skillet and sear quickly on all sides until browned. Transfer to the slow cooker and repeat with the remaining beef. Make sure to get all the juices from the pan into the slow cooker.
- Add the beef broth, garlic, tomato paste, Worcestershire sauce, and onion powder and stir to combine. Cover and cook on low for 8 hours or on high for 5 hours, until the beef is tender.
- Once cooked, remove about 1 cup of the juices from the pot and whisk in the glucomannan. Pour this mixture back into the pot and stir to combine.
- Taste and adjust seasonings as desired.
Notes
Nutrition
Frequently Asked Questions
Yes, if you must! This recipe will still be very tasty. I might suggest sautéing some onion (about 1/4 cup) to give the dish some added flavor in place of the mushrooms.
Yes, these beef tips can be cooked on the stovetop in a Dutch oven with a tight-fitting lid. Sauté the mushrooms and transfer them to a bowl, then sauté the beef. Add the mushrooms back into the pot along with the other ingredients. Simmer on low for 4 to 5 hours, until the beef is tender.
You can also place the whole pot (lid on) in a 300ºF oven for 5 hours.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze this recipe for up to three months.
This keto crockpot beef tips recipe has 3.4g of carbs and 0.4g of fiber per serving. That comes to 3.0g net carbs per serving.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Made this tonight with double the mushrooms and forgot the garlic, but it was still yummy! I’ll add garlic to the leftovers. My slow cooker must not be so slow because I stopped the cooking process after 5 hours on slow because the meat was already cooked. I served this over buttered cauliflower rice with parsley. Loved it! I’m going to try it tomorrow over low carb toast. Thank you for the recipe!
Great flavor! My package of stew meat was 3 lbs. Used the same amount of everything else in the recipe and it was wonderful cooked on high for 5 hrs.
Great to hear!
Pretty good recipe. Now… I’m craving a good steak sandwich. Do you have a recipe?
Would petite sirloin work for this?
I am not sure what cut of meat that is, but a quick google search suggests it’s better for quick cooking like pan-searing or on a grill.
Loved it. I made it stove top in my favorite Dutch oven, into oven at 300 degrees for five hours. I didn’t have enough sauce though. Next time, I may add some bone broth, zero carbs, and then hopefully will have enough to make a gravy with the sauce.
I think I would throw the cauliflower rice in there also, with about an hour left on the time, this sounds really good. And I have beef tips in the freezer, will make soon.
If I were to add rutabaga or turnips, would the cook time change or should these be added later in the cooking process?
If you can, try adding them about halfway through cooking so they don’t turn to complete mush.
Why not a pressure cooker to shorten cooking time?
Pressure cookers and instant pots force a lot of moisture out of the meat and veggies, so it can end up soupy. But feel free to experiment!