Slow Cooker Beef Tips with Mushroom Gravy

Description

These Slow Cooker Beef Tips with Mushroom Gravy are a cozy, satisfying dinner featuring tender chunks of beef, savory mushrooms, onions, and a rich brown gravy. Slow cooking gives the beef plenty of time to become fork-tender while allowing the mushrooms, garlic, broth, and seasonings to develop a deep, comforting flavor. A quick sear before slow cooking adds extra richness, while a simple cornstarch slurry thickens the cooking liquid into a glossy gravy at the end. This recipe is perfect for busy weeknights, Sunday dinners, or anytime you want classic comfort food without spending hours at the stove. Spoon the beef and mushroom gravy generously over mashed potatoes, egg noodles, rice, or creamy polenta and serve with green beans, broccoli, or roasted vegetables for a complete family meal.

Ingredients For the Beef

• 2½ lbs beef chuck roast or stew meat, cut into 1½-inch cubes
• 1½ tbsp olive oil
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika

For the Mushroom Gravy

• 12 oz cremini or white mushrooms, sliced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp onion powder
• ½ tsp black pepper

For Thickening

• 3 tbsp cornstarch
• 3 tbsp cold water

Optional Garnish

• Fresh chopped parsley
• Fresh thyme
• Additional black pepper

Step-by-Step Instructions

1. Pat the beef cubes dry with paper towels. Season evenly with salt, black pepper, garlic powder, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat.
3. Working in batches, add the beef without overcrowding the skillet. Sear for approximately 2–3 minutes per side until nicely browned. The beef does not need to cook completely at this stage.
4. Transfer the browned beef directly to a 6-quart slow cooker.
5. Add the sliced mushrooms and diced onion over and around the beef.
6. In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, Dijon mustard, thyme, rosemary, onion powder, and black pepper.
7. Pour the broth mixture evenly over the beef and mushrooms.
8. Add the minced garlic and gently stir everything together.
9. Cover the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender.
10. About 20–30 minutes before serving, check the consistency of the gravy.
11. In a small bowl, whisk together the cornstarch and cold water until completely smooth.
12. Slowly stir the cornstarch slurry into the hot liquid in the slow cooker.
13. Cover and continue cooking on HIGH for 15–20 minutes, or until the gravy thickens.
14. Taste and adjust the salt and pepper if necessary.
15. Turn off the slow cooker and allow the beef tips to rest in the gravy for about 5 minutes.
16. Garnish with chopped parsley or fresh thyme and serve hot with plenty of mushroom gravy spooned over the top.

Tips

• Beef chuck is an excellent choice because slow cooking makes it particularly tender and flavorful.
• Searing the beef is optional, but it adds significantly more savory flavor to the finished dish.
• Don’t overcrowd the skillet when browning the beef. Work in batches for better caramelization.
• Cremini mushrooms provide a deeper flavor, while regular white mushrooms work perfectly well.
• Always mix cornstarch with cold water before adding it to hot gravy to prevent lumps.
• If the gravy becomes too thick, stir in a small amount of warm beef broth.
• For an even richer finish, stir in 2–3 tablespoons of heavy cream just before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The gravy may become thicker after chilling, so add a splash of beef broth when reheating. Reheat gently on the stovetop or in the microwave until thoroughly hot. The cooked beef and gravy can also be frozen in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q&A

What cut of beef works best?
Chuck roast is ideal because it contains enough connective tissue and marbling to become tender during long, slow cooking. Pre-cut beef stew meat can also be used.
Can I skip browning the beef?
Yes. You can place the seasoned beef directly into the slow cooker, although browning produces a richer flavor and more appealing texture.
Can I use canned mushrooms?
Fresh mushrooms are recommended for the best texture, but drained canned mushrooms can work when fresh aren’t available.
Why are my beef tips tough?
They may simply need additional cooking time. Tough cuts such as chuck become tender only after sufficient slow cooking.
What should I serve with beef tips?
Mashed potatoes, buttered egg noodles, rice, polenta, roasted potatoes, green beans, broccoli, or dinner rolls are excellent options.

Servings

Serves 6

Nutrition (Approx. Per Serving)

• Calories: 390
• Protein: 40g
• Carbohydrates: 12g
• Fat: 20g
• Saturated Fat: 7g
• Fiber: 2g
• Sugar: 3g
• Sodium: 590mg
• Cholesterol: 115mg
• Potassium: 820mg
• Iron: 24% DV
• Calcium: 5% DV
  Nutritional values are estimates and may vary depending on the cut of beef, broth, serving size, and ingredients used.