slow cooker beef tips and mushrooms

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This slow cooker beef tips and mushrooms recipe yields melt-in-your-mouth tender beef bathed in a rich, savory garlic-herb gravy. It requires minimal prep time and cooks low and slow to transform budget-friendly cuts of beef into a warm, comforting meal.

Ingredients

  • Beef: 2 to 2.5 lbs beef chuck roast (or stew meat), cut into bite-sized 1.5-inch cubes
  • Mushrooms: 8 oz brown cremini (baby bella) or white button mushrooms, sliced
  • Aromatics: 1 medium yellow onion (diced), 4 cloves garlic (minced)
  • Broth Base: 1.5 cups low-sodium beef broth
  • Flavor Boosters: 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce
  • Seasonings: 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried thyme, ½ teaspoon freshly cracked black pepper, ½ teaspoon salt
  • Slurry (To Thicken): 3 tablespoons cornstarch mixed thoroughly with 3 tablespoons cold water

Step-by-Step Instructions

Step 1: Prep and Layer

  1. Place the cubed beef into the bottom of your 5- to 6-quart slow cooker.
  2. Add the sliced mushrooms, diced yellow onion, and minced garlic directly over the beef.

Step 2: Whisk the Savory Sauce

  1. In a measuring cup or small bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, onion powder, garlic powder, dried thyme, salt, and black pepper.
  2. Pour the broth mixture evenly over the beef, mushrooms, and onions.

Step 3: Slow Cook

  1. Cover and cook on LOW for 7 to 8 hours (recommended for the most tender beef) or on HIGH for 4 to 5 hours.
  2. The beef is done when it is fork-tender and pulls apart easily.

Step 4: Thicken the Gravy

  1. About 20 to 30 minutes before serving, whisk the cornstarch and cold water together in a small ramekin until completely smooth to create a slurry.
  2. Stir the slurry into the bubbling liquid in the slow cooker.
  3. Cover and cook on HIGH for an additional 15 to 20 minutes, or until the gravy thickens into a rich, glossy sauce that coats the back of a spoon.

Recipe Tips & Variations

  • Optional Searing Step: For an extra layer of deep flavor, brown the beef cubes in a hot skillet with a tablespoon of olive oil for 2–3 minutes before transferring them to the slow cooker.
  • Creamy Option: For a creamy stroganoff-style variation, stir in ½ cup of full-fat sour cream or cream cheese right alongside the slurry at the end of cooking.
  • Serving Suggestions: Serve hot over a bed of buttery mashed potatoes, egg noodles, or steamed white rice to soak up every drop of the gravy.

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