Place a stick of butter over beef tips, paired with 2 ingredients, into slow cooker for a savory treat that disappears faster than anything else

This slow cooker Amish-style butter beef is the kind of set-it-and-forget-it comfort food that earns a permanent spot in the weeknight rotation. The method is almost astonishingly simple: you place a stick of butter over raw beef tips, add just two pantry-friendly partners, and let low, gentle heat transform everything into fork-tender, savory bites. While the name nods to Amish butter-rich cooking traditions—where simple ingredients are coaxed into deep flavor—this version is streamlined for busy home cooks who still want that old-fashioned, stick-to-your-ribs satisfaction.

Serve the butter beef spooned over a bed of creamy mashed potatoes, egg noodles, or steamed white rice so all the buttery juices have something to soak into. A crisp green vegetable—like steamed green beans, roasted Brussels sprouts, or a simple side salad with a tangy vinaigrette—helps balance the richness. Warm dinner rolls or crusty bread are nice for mopping up the sauce, and if you’d like a drink pairing, a light red wine or iced tea keeps the meal feeling relaxed and homey.

Slow Cooker Amish Butter Beef Tips

Servings: 6

Ingredients

2 1/2 to 3 pounds beef tips or stew beef, cut into 1 1/2-inch pieces

1 cup low-sodium beef broth

1 (1-ounce) packet dry onion soup mix

1/2 cup (1 stick, 4 ounces) unsalted butter

Directions

Place the raw beef tips in an even layer on the bottom of a 5- to 6-quart slow cooker. If the pieces are large, cut them into roughly 1 1/2-inch chunks so they cook evenly and get tender.

Sprinkle the dry onion soup mix evenly over the beef tips, letting it coat as much of the surface as possible. This will season the meat and help build a savory, beefy sauce as it cooks.

Pour the beef broth around the edges of the slow cooker, trying not to wash all the soup mix off the top of the meat. The liquid should come about one-third to halfway up the beef; this is enough to create a rich jus without turning it into a soup.

Unwrap the stick of butter and place it directly on top of the seasoned beef tips in the center of the slow cooker. It should sit like a solid block over the meat—this is the signature step that slowly bastes the beef as the butter melts.

Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the beef is very tender and easily pulls apart with a fork. Avoid lifting the lid during the first few hours so the heat stays consistent.

Once the beef is tender, gently stir the contents of the slow cooker to combine the melted butter, cooking juices, and seasoning into a glossy, savory sauce that coats the meat. Taste and add a pinch of salt or a few grinds of black pepper if needed, remembering that the soup mix already adds saltiness.

Serve the Amish butter beef tips hot, spooning both the meat and plenty of the buttery pan juices over your chosen side. Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave with a splash of broth if needed.

Variations & Tips

For a creamier version, stir in 1/2 cup of sour cream or heavy cream during the last 15 minutes of cooking, just until warmed through—this gives the sauce a stroganoff-like richness. If you prefer a thicker gravy, whisk 1 tablespoon cornstarch with 2 tablespoons cold water, then stir the slurry into the slow cooker during the final 20 to 30 minutes on HIGH, letting it bubble until slightly thickened. To add a bit of freshness without complicating the ingredient list, finish with a small handful of chopped fresh parsley right before serving. You can also swap the onion soup mix for a garlic-herb soup mix for a different flavor profile, or use a mix of beef tips and mushrooms (about 8 ounces of button or cremini mushrooms, halved) for extra savoriness. If you need to stretch the meal, serve the butter beef in toasted sandwich rolls for an easy, French dip–style sandwich, using the cooking juices as a dipping sauce.