Slow Cooker Mushroom Beef Tips

Slow Cooker Mushroom Beef Tips are the kind of dinner that makes itself while you get on with the rest of the day. Tender chunks of beef cook slowly with mushrooms and onions in a rich, savory gravy until the meat is fork-tender.

This is especially good when you want the comfort of a beef-and-gravy dinner without standing over the stove. Once everything is in the slow cooker, there’s very little left to do until it’s time to thicken the sauce.

Why You’ll Love This Recipe

Slow cooking gives tougher, flavorful cuts of beef enough time to become genuinely tender. There’s no need to constantly stir or watch a skillet once everything is assembled.

The gravy also develops right in the crockpot from beef broth, Worcestershire sauce, mushrooms, onions, and the natural juices from the meat.

It’s a practical make-ahead dinner too. Leftovers reheat beautifully, and the beef tastes just as good after spending a night in the gravy.

The mushrooms cook down into the beef juices and add plenty of savory flavor to the gravy. I like using whole or halved mushrooms so they still have some texture after several hours of cooking.

And this is definitely a recipe where you’ll want something underneath to catch that gravy. Mashed potatoes and egg noodles are both hard to beat.

Ingredients You’ll Need

You’ll need beef, vegetables, and a few simple ingredients for the gravy:

• Beef stew meat or chuck roast
• Mushrooms
• Yellow onion
• Beef broth
• Worcestershire sauce
• Garlic
• Onion powder
• Dried thyme
• Salt
• Black pepper
• Cornstarch
• Water

How To Make Slow Cooker Mushroom Beef Tips

Step 1: Cut the beef into roughly 1½-inch pieces if it isn’t already cubed. Pat the meat dry and season lightly with salt and black pepper.

Step 2: Slice the onion and halve or quarter any particularly large mushrooms. Spread the onion across the bottom of the slow cooker and add the mushrooms.

Step 3: Arrange the beef over the vegetables. Keep the pieces relatively even in size so they become tender at roughly the same time.

Step 4: Whisk together the beef broth, Worcestershire sauce, minced garlic, onion powder, and thyme. Pour the mixture evenly over the beef.

Step 5: Cover and cook on LOW for about 6–8 hours or HIGH for 3–4 hours. The beef is ready when it can be easily pierced and pulled apart with a fork.

Step 6: Stir the cornstarch and cold water together until completely smooth. Pour the slurry into the slow cooker and gently stir it into the cooking liquid.

Step 7: Cover and cook on HIGH for another 15–20 minutes, until the gravy has thickened enough to coat the beef and mushrooms.

Step 8: Taste the gravy and adjust the salt and pepper before serving. Spoon plenty of mushrooms and gravy over each portion.

Mushroom Beef Tips Variations

Creamy Mushroom Beef Tips

Stir a small amount of sour cream into the finished gravy after turning off the heat for a creamy variation.

Extra-Mushroom Beef Tips

Increase the mushrooms when you want them to be nearly as prominent as the beef.

Garlic Mushroom Beef Tips

Add a couple of extra garlic cloves for a stronger savory flavor.

Onion Mushroom Beef Tips

Use an additional sliced onion for plenty of soft, slow-cooked onion throughout the gravy.

Peppery Beef Tips

Add extra freshly ground black pepper at the end for a stronger pepper flavor.

Storing Slow Cooker Mushroom Beef Tips

Let leftovers cool, then transfer the beef, mushrooms, and gravy to an airtight container and refrigerate within two hours. They’ll keep for about 3–4 days.

FAQ

What Beef Is Best For Beef Tips?

Chuck roast is one of my favorite choices because it becomes tender with long, slow cooking. Precut beef stew meat is convenient and works well too.

Do I Need To Brown The Beef First?

No. Browning adds another layer of flavor, but the recipe still works when the beef goes directly into the slow cooker.

Why Are My Beef Tips Tough?

They probably need more time. Slow-cooker beef can reach a safe temperature before the connective tissue has softened enough to make the meat tender.

Can I Use Sliced Mushrooms?

Absolutely. They’ll become softer than larger mushroom pieces but will still add plenty of flavor to the gravy.

Why Is My Gravy Thin?

Slow cookers trap moisture, so the cooking liquid naturally stays fairly thin. Adding the cornstarch slurry near the end gives you much better control over the final consistency.

Can I Make Beef Tips Ahead?

Yes. This dish reheats especially well because the beef stays surrounded by gravy.

Reheat gently on the stovetop or in the microwave until the beef reaches 165°F. If the refrigerated gravy becomes especially thick, stir in a splash of beef broth while reheating.

What To Serve With Slow Cooker Mushroom Beef Tips

Mashed potatoes: Creamy mashed potatoes are probably my first choice because they catch every bit of the mushroom gravy.

Egg noodles: Wide buttered egg noodles make an easy base for the tender beef and sauce.

Rice: White or brown rice works well when you want something simple to soak up the gravy.

Green beans: A straightforward green vegetable keeps the plate from feeling too heavy.

Roasted carrots: Their slight sweetness pairs nicely with the deeply savory beef and mushrooms.

Dinner rolls: Warm rolls are perfect for whatever gravy is left on the plate.

Don’t stop cooking just because the beef has reached a safe temperature. With beef tips, tenderness is the better indicator—give the meat enough time for a fork to slide into it easily.

And wait until near the end to thicken the gravy. Adding the cornstarch slurry after the beef is tender makes it much easier to get the consistency exactly where you want it.

This Slow Cooker Mushroom Beef Tips recipe is a hearty comfort food made with tender beef, savory mushrooms, and rich gravy—perfect for easy crockpot dinners, family meals, and cozy weeknight comfort food.

Ingredients

• 2 pounds beef stew meat or chuck roast, cut into 1½-inch pieces
• 16 ounces mushrooms, halved or sliced
• 1 large yellow onion, sliced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 3 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Instructions

1. Add the sliced onion and mushrooms to the bottom of the slow cooker.
2. Season the beef with salt and pepper and arrange it over the vegetables.
3. Whisk together the beef broth, Worcestershire sauce, garlic, onion powder, and thyme.
4. Pour the broth mixture over the beef.
5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fork-tender.
6. Mix the cornstarch and cold water until smooth.
7. Stir the slurry into the cooking liquid.
8. Cover and cook on HIGH for another 15–20 minutes, until the gravy thickens.
9. Taste, adjust the seasoning, and serve hot with plenty of mushroom gravy.

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