Here’s a classic, deeply savoury recipe for Crockpot Mushroom Beef Tips—fall-apart tender beef in a rich mushroom gravy. Perfect over mashed potatoes, egg noodles, or rice.
Crockpot Mushroom Beef Tips
Serves: 6 | Cook Time: 6-8 hours on LOW
Ingredients
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2 lbs (900g) beef stew meat (chuck, round, or sirloin tips), cut into 1½-inch chunks
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Salt and black pepper, to taste
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3 tbsp all-purpose flour (or gluten-free alternative)
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2-3 tbsp olive oil, divided
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1 medium onion, finely diced
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3-4 garlic cloves, minced
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16 oz (450g) cremini or button mushrooms, thickly sliced
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1 cup beef broth, low sodium
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1 tbsp Worcestershire sauce
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1 tbsp soy sauce
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1 tsp Dijon mustard
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1 tsp dried thyme (or 2 tsp fresh)
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1 bay leaf
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2 tbsp cornstarch mixed with 2 tbsp cold water (slurry, to thicken at end)
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Fresh parsley, chopped, for garnish
Instructions
1. Brown the Beef (Don’t Skip!)
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Pat beef dry with paper towels. Season generously with salt and pepper, then toss with the flour until lightly coated.
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Heat 1½ tbsp oil in a large skillet over medium-high heat. Sear the beef in batches (don’t crowd the pan) until deeply browned on all sides, about 4-5 minutes per batch. Transfer to the crockpot.
2. Sauté the Aromatics
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Reduce the skillet heat to medium. Add remaining oil, onion, and mushrooms. Cook for 5-7 minutes until softened and mushrooms start to release their liquid and brown.
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Add garlic and cook 1 more minute until fragrant.
3. Deglaze & Build the Sauce
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Pour a splash of the beef broth into the skillet and scrape up all the browned bits from the bottom with a wooden spoon.
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Stir in the remaining beef broth, Worcestershire sauce, soy sauce, Dijon mustard, and thyme. Bring to a simmer, then pour the entire mixture over the beef in the crockpot. Add the bay leaf.
4. Slow Cook
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Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until beef is fork-tender.
5. Thicken & Serve
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About 30 minutes before serving, discard the bay leaf. Turn the crockpot to HIGH.
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Stir the cornstarch slurry into the bubbling mixture. Cover and cook for the remaining time until the gravy thickens.
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Taste and adjust salt/pepper. Serve over mashed potatoes, buttered egg noodles, or rice. Sprinkle with fresh parsley.
Pro Tips:
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Deeper Flavour: Add a splash of red wine with the broth, or use a packet of dry onion soup mix (reduce added salt).
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Creamy Twist: Stir in ¼ cup sour cream at the very end (do not boil after adding).
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Veggies: Toss in baby carrots or pearl onions at the start for a complete meal.
Let me know if you’d like to tweak this for a creamier sauce or a dairy-free option!