Easy Slow Cooker Mushroom Beef Tips Recipe

This slow cooker mushroom beef tips recipe is just what I’m looking for when I want a rich, hearty dinner but don’t have a lot of time to make it. It’s got all the familiar flavors of a good roast, but in a fraction of the time. It’s basically like a big hug for your family.

Since everything cooks in the slow cooker throughout the day, you can prepare it first thing in the morning and forget about it until dinner time. The beef will be super tender and the mushrooms will be full of gravy. Plus, there’s almost no effort involved, which means you’ll have more time to relax.

Why You Will Love This Recipe

You’re going to love the way the beef tips melt in your mouth. The beef is slowly cooked along with the mushrooms, and it soaks up all that delicious gravy, leaving it nice and soft. The sauce is creamy and savory and coats all of the ingredients perfectly.

And the best part about this meal is that the dishes you’ll have to wash afterward are minimal, especially if you’ve had a long day. Because you just add everything to the slow cooker, you won’t end up with piles of greasy pans lying around. This is the perfect Wednesday night dinner if you want a big comfort meal but don’t want to deal with a lot of dishes afterward.

The Ingredients

Here’s what you’ll need to make this slow cooker dish: beef stew meat, button mushrooms, cream of mushroom soup, beef broth, onion soup mix, garlic, and black pepper.

Beef Stew Meat

Using pre-cut beef stew meat is the easiest way to go here because it means you don’t have to take time out of your morning to cut up a big roast. Make sure to choose pieces that are a little fatty to keep the meat moist as it cooks. Or, if you’ve got time, you could get a whole chuck roast and cut it yourself into 1-inch pieces for a richer taste.

Fresh Mushrooms

Fresh button or cremini mushrooms add an earthy flavor and a nice contrast to the meat. You just need to rinse and slice them and then place them over the meat. Fresh mushrooms might be out of season, but a drained can of sliced mushrooms works equally as well and goes straight into the pot from the can.

Dry Onion Soup Mix

This easy pantry ingredient helps create the deeply flavorful base of the gravy. No need to chop any onions or measure out multiple spices. Just add the dry onion soup mix to the condensed soup and beef broth and it will become an irresistible gravy that rises to the top in the slow cooker. The homemade version would use beef bouillon powder, dried minced onion and garlic powder.

How to Make It

I’ll show you just how easy it is to put together this dump-and-go slow cooker recipe.

Prep the Meat

Spray the inside of your slow cooker with nonstick spray for easy cleanup. Add the beef stew meat to the bottom of the crockpot and spread it out in a single layer.

Add the Mushrooms

Gently wipe clean the fresh mushrooms with a damp paper towel and slice into thick chunks. Add the sliced mushrooms to the top of the beef stew meat.

Mix the Gravy

In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, dry onion soup mix, minced garlic and black pepper until well mixed.

Pour and Cook

Pour the gravy over the beef and mushrooms in the crockpot. Cover the pot and cook on low heat for 7-8 hours.

My Best Tips for Success

If you have a few extra minutes, take the time to sear the beef stew meat in a skillet before adding it to the crockpot. While not required, browning the meat seals in the juices and adds a deeper, richer flavor to the gravy. It makes the entire dish taste like you ordered it at a restaurant.

Don’t slice your fresh mushrooms too thin when adding them to the slow cooker with the beef. They’ll cook for several hours in a hot liquid, and if they’re sliced too thin, they’ll completely break down into mush. Slicing them thick ensures they maintain a nice, hearty bite in the final product.

If you find your gravy to be a bit thin after it’s done cooking, stir 1 tablespoon of cornstarch with a bit of cold water and pour it into the pot. Cook for another 15 minutes on high with the lid off and your gravy will thicken nicely.

Storage and Reheating

• To Store: Allow the beef and gravy to cool completely before placing in an airtight container in the refrigerator for up to 4 days.
• To Freeze: You can store this in a tightly sealed container for up to three months in the freezer, which is perfect for meal prep!
• To Reheat: Heat the beef slowly in a saucepan over medium-low heat. If the gravy is too thick, you can add some extra beef broth.

What to Serve with These Beef Tips

• A heaping mound of creamy mashed potatoes.
• Buttery, wide egg noodles sprinkled with a bit of parsley.
• Warm, crusty French bread to sop up the remaining gravy.
• Steamed green beans or roasted asparagus.

Frequently Asked Questions

Can I cook this on high?

Yes! If you are pressed for time, cook this on high for 4-5 hours. Just be sure to check that the beef is tender enough to fall apart with a fork so it’s not chewy.

Can I use a different cut of beef?

Yes! Use a chuck roast cut into 1-inch cubes instead of the pre-cut stew meat. It has wonderful marbling that gets melt-in-your-mouth tender after several hours of slow cooking.

Do I have to use cream of mushroom soup?

If you aren’t a fan of cream of mushroom, you could also use cream of celery or cream of chicken. The dry onion soup mix adds lots of beefy flavor to the gravy.