Tender slow-cooker beef tips and sliced mushrooms simmered in a rich, savory brown gravy. An easy, comforting dinner served perfectly over mashed potatoes, rice, or noodles.
This slow-cooker beef tips and mushrooms recipe is the ultimate comfort food. Tender pieces of beef slowly cook with sliced mushrooms, onions, and a deeply savory brown gravy until everything is rich, flavorful, and fork-tender.
Ingredients
- 2 lb beef stew meat or sirloin tips, cut into bite-sized pieces
- 8 oz sliced mushrooms
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 packet brown gravy mix
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp cornstarch
- 3 tbsp cold water
- Salt, to taste
- Fresh parsley, optional, for garnish
Instructions
1. Brown the beef.
Heat olive oil in a skillet over medium-high heat. Season the beef with pepper and a little salt, then sear it in batches until browned on the outside. This step adds extra depth to the finished gravy.
2. Add everything to the slow cooker.
Place the browned beef in the slow cooker. Add the mushrooms, sliced onion, and minced garlic.
3. Make the gravy mixture.
Whisk together the beef broth, brown gravy mix, Worcestershire sauce, onion powder, and garlic powder. Pour the mixture over the beef and mushrooms.
4. Slow cook.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is tender.
5. Thicken the gravy.
About 20–30 minutes before serving, mix the cornstarch with cold water until smooth. Stir it into the slow cooker. Cover and continue cooking until the gravy becomes thick and glossy.
6. Serve.
Taste and adjust the seasoning. Garnish with fresh parsley if desired.
What to Serve With It
The rich brown gravy is especially delicious spooned over:
- Creamy mashed potatoes
- Egg noodles
- White or brown rice
- Buttered pasta
- Roasted vegetables
- Warm crusty bread
Helpful Tips
For the most tender beef, cook it on LOW rather than HIGH when you have the time. Don’t overcrowd the skillet when browning the meat, and add the cornstarch slurry near the end rather than at the beginning.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of beef broth if the gravy becomes too thick.