Slow Cooker Beef Tips
These Slow Cooker Beef Tips are made with tender chunks of beef, sweet onions, mushrooms, and a rich, savory brown gravy that's perfect for spooning over mashed potatoes, rice, or buttered egg noodles.
Equipment
Ingredients
- 2½ pounds beef stew meat
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 large sweet onion sliced
- 8 ounces mushrooms sliced
- 2 cups beef broth
- 1 packet brown gravy mix
- ½ packet dry Italian dressing mix
- 1 tbsp Worcestershire sauce
- 1 tbsp steak sauce
- 2 tbsp cornstarch
- 3 tbsp cold water
- 2 tbsp chopped parsley
Instructions
- Place the stew meat into the bottom of a 6-quart slow cooker.
- Season the beef with the black pepper and garlic powder.
- Scatter the sliced onions and mushrooms evenly over the beef.
- To the slow cooker add the beef broth, brown gravy mix, dry Italian dressing mix, Worcestershire sauce, and steak sauce and stir until combined.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork tender.
- Once the beef is tender, whisk together the cornstarch and cold water in a small bowl until smooth.
- Stir the cornstarch slurry into the slow cooker.
- Cover and cook on HIGH for an additional 20–30 minutes, until the gravy has thickened.
- Gently stir the beef, onions, and mushrooms into the thickened gravy.
- Sprinkle with chopped parsley before serving.
- Serve over mashed potatoes, seasoned rice, or buttered egg noodles.
Notes
- Stew meat is a great budget-friendly choice and becomes fall-apart tender after cooking low and slow.
- Cut the onions into thick slices so they stay intact instead of breaking down during cooking.
- Baby bella mushrooms add a deeper, richer flavor, but white mushrooms are a great substitute if that's what you have on hand.
- If you prefer an even thicker gravy, add an additional tablespoon of cornstarch.
Did You Make This Recipe?Let me know how it was!