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Slow cooker mushroom beef tips dish served with vegetables

Slow Cooker Mushroom Beef Tips

A delicious and hearty dish featuring tender beef, savory mushrooms, and flavorful gravy, all cooked easily in a slow cooker for busy weeknights.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat or chuck roast cut into 1 1/2 inch pieces Choose tender cuts of beef for best results.
  • 16 ounces mushrooms halved or sliced Any type of mushrooms can be used, such as cremini or shiitake.
  • 1 large yellow onion sliced Adds sweetness to the dish.
  • 2 cups beef broth Use low-sodium beef broth for a healthier option.
  • 2 tablespoons Worcestershire sauce For depth of flavor.
  • 3 cloves garlic minced Fresh garlic enhances the dish.
  • 1/2 teaspoon onion powder Complementary seasoning.
  • 1/2 teaspoon dried thyme Herb for flavor.
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper To taste.
  • 3 tablespoons cornstarch Used for thickening the gravy.
  • 3 tablespoons cold water To create a slurry.

Method
 

Preparation
  1. Add the sliced onion and mushrooms to the bottom of the slow cooker.
  2. Season the beef with salt and pepper and arrange it over the vegetables.
  3. Whisk together the beef broth, Worcestershire sauce, garlic, onion powder, and thyme in a bowl.
  4. Pour the broth mixture over the beef.
Cooking
  1. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the beef is fork-tender.
  2. Mix the cornstarch and cold water until smooth to create a slurry.
  3. Stir the slurry into the cooking liquid in the slow cooker.
  4. Cover and cook on HIGH for another 15 to 20 minutes, until the gravy thickens.
Serving
  1. Taste, adjust the seasoning, and serve hot with plenty of mushroom gravy.

Notes

Serve hot over rice or creamy mashed potatoes and garnish with fresh parsley. Allow leftovers to cool, store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw in the fridge before reheating. For a spicier version, add crushed red pepper flakes or hot sauce to the broth mixture.