slow-cooked beef tips and mushrooms

There are few things as deeply comforting as Slow-Cooked Beef Tips and Mushrooms. Letting tender cuts of beef simmer for hours in a rich, savory garlic-herb mushroom gravy breaks down the meat until it practically melts in your mouth.

Ingredients

For the Beef & Base:

• 2.5 lbs (1.1 kg) Beef Chuck Roast, cut into bite-sized chunks (or pre-cut beef stew meat)
• 1/3 cup All-Purpose Flour (for searing and thickening)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Olive Oil (or vegetable oil)
• 2 tbsp Unsalted Butter

For the Mushrooms & Gravy:

• 8 oz (225g) Cremini or White Mushrooms, sliced
• 1 Medium Yellow Onion, thinly sliced
• 4 cloves Fresh Garlic, minced
• 1.5 cups Low-Sodium Beef Broth
• 1/2 cup Dry Red Wine (such as Cabernet Sauvignon or Merlot; or substitute extra beef broth)
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme (or 3 sprigs of fresh thyme)
• 2 tbsp Cornstarch mixed with 2 tbsp Cold Water (optional slurry, if you prefer a thicker gravy at the end)

Step-by-Step Instructions

1. Season and Coat the Beef: Pat the beef chunks dry with paper towels. In a large bowl, toss the beef with flour, garlic powder, onion powder, salt, and black pepper until every piece is evenly coated.
2. Sear for Deep Flavor (Optional but Recommended): Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef chunks in a single layer (do this in batches so you don’t overcrowd the pan) and sear for 2 to 3 minutes per side until a deep golden-brown crust forms. Transfer the beef directly into your slow cooker.
3. Sauté the Aromatics and Mushrooms: In the same skillet, melt the remaining tablespoon of butter. Add the sliced onions and mushrooms, cooking for 5 minutes until the mushrooms release their moisture and turn golden brown. Toss in the minced garlic and cook for another 30 seconds until fragrant. Pour in the red wine (or a splash of broth) to deglaze the pan, scraping up all those delicious browned bits from the bottom. Pour everything into the slow cooker over the beef.
4. Add the Broth and Seasonings: Pour the beef broth and Worcestershire sauce into the slow cooker. Add the thyme. Give everything a gentle stir to combine.
5. Slow Cook to Perfection: Cover and cook on LOW for 6 to 8 hours (or HIGH for 4 to 5 hours) until the beef is fork-tender and falling apart.
6. Thicken the Gravy (If Needed): If you prefer a richer, spoon-coating gravy, whisk the cornstarch and cold water together in a small bowl, stir it into the slow cooker, and let it cook on HIGH uncovered for 15 to 20 minutes until thickened. Taste and adjust salt and pepper if necessary.
7. Serve: Ladle the piping hot beef tips and rich mushroom gravy generously over a bed of buttery mashed potatoes, egg noodles, or white rice.

Pro-Tips for Success

• Cut Uniformly: Try to cut your chuck roast into roughly 1.5-inch pieces so they cook evenly and maintain a hearty, bite-sized texture.
• The Wine Alternative: While red wine adds incredible depth of flavor to mushroom gravies, you can easily omit it and use an extra 1/2 cup of beef broth mixed with a splash of balsamic vinegar for that same tangy richness.