Slow Cooker Beef Tips and Mushrooms

If there’s one thing I love about slow cooker dinners, it’s being able to toss a few simple ingredients into the crockpot and come back hours later to a meal that smells absolutely amazing. These Slow Cooker Beef Tips and Mushrooms are one of those cozy, comforting recipes that make dinner feel special without requiring much effort.

Tender chunks of beef slowly cook in a rich, flavorful gravy with fresh mushrooms, onions, garlic, and savory seasonings. As everything cooks together, the beef becomes incredibly soft, and the mushrooms soak up all that delicious gravy.

Honestly, this is the kind of meal I make when I want something hearty and homemade but don’t feel like spending the entire evening in the kitchen.

The best part? You only need a handful of everyday ingredients and a slow cooker. Serve these beef tips over creamy mashed potatoes, fluffy rice, or egg noodles, and you’ve got a satisfying family dinner everyone will look forward to.

Let’s get cooking!

Why You’ll Love These Slow Cooker Beef Tips and Mushrooms

• Easy preparation: Just a little prep work before your slow cooker does the rest.
• Tender, flavorful beef: Slow cooking gives the beef plenty of time to become deliciously tender.
• Rich homemade gravy: Mushrooms, onions, garlic, and beef broth create a wonderfully savory sauce.
• Perfect for busy days: Start everything in the morning and enjoy dinner later.
• Family-friendly comfort food: It’s hearty, filling, and pairs beautifully with so many side dishes.

Ingredients You’ll Need

Here is everything you need to make this comforting slow cooker beef recipe.

Main Ingredients

• 2 pounds beef stew meat or beef tips: Cut into bite-sized chunks. Chuck roast is another excellent option.
• 8 ounces fresh mushrooms: Sliced white or cremini mushrooms work beautifully.
• 1 medium yellow onion: Finely chopped for extra flavor.
• 3 cloves garlic: Minced.
• 2 cups beef broth: Provides the base for the delicious gravy.
• 2 tablespoons Worcestershire sauce: Adds a deep, savory flavor.
• 2 tablespoons butter: Helps create a richer gravy.
• 1 tablespoon olive oil: For browning the beef, if desired.

Seasonings

• 1 teaspoon salt, or to taste.
• ½ teaspoon black pepper.
• 1 teaspoon paprika.
• 1 teaspoon dried thyme.
• ½ teaspoon onion powder.

For the Gravy

• 2 tablespoons cornstarch.
• 3 tablespoons cold water.
• ¼ cup heavy cream (optional, for a creamier gravy).
• Fresh parsley or thyme for garnish.

How to Make Slow Cooker Beef Tips and Mushrooms

This recipe is wonderfully simple. Follow these steps, and you’ll have tender beef and flavorful mushroom gravy ready for dinner.

Step 1: Prepare the Beef

Start by patting the beef chunks dry with paper towels. This helps them brown nicely if you decide to sear them first.

Season the beef with salt, black pepper, paprika, thyme, and onion powder. Toss everything together so the seasoning coats the meat evenly.

I usually take a few extra minutes to season the beef properly because it makes a noticeable difference in the final flavor.

Step 2: Brown the Beef (Optional but Recommended)

Heat olive oil in a large skillet over medium-high heat.

Add the beef in batches and sear for about 2–3 minutes per side until nicely browned.

You don’t need to cook the beef all the way through. The goal is simply to develop a flavorful brown crust.

Transfer the browned beef to your slow cooker.

If you’re short on time, you can skip this step. The beef will still cook beautifully in the crockpot.

Step 3: Add the Vegetables

Add the sliced mushrooms, chopped onion, and minced garlic over the beef.

Distribute everything evenly so the mushrooms and onions cook in the flavorful juices.

Add the butter and Worcestershire sauce.

Step 4: Pour in the Beef Broth

Pour the beef broth over the ingredients.

Give everything a gentle stir to combine the seasonings and liquids.

The broth will gradually turn into a rich, savory cooking liquid as the beef and mushrooms release their flavors.

Step 5: Slow Cook Until Tender

Cover the slow cooker with its lid and cook:

• LOW: 7–8 hours.
• HIGH: 4–5 hours.

Cooking times can vary depending on your slow cooker and the size of your beef chunks.

The beef is ready when it is fork-tender and easy to break apart.

I personally prefer cooking this recipe on LOW because it gives the beef plenty of time to become tender and allows all those wonderful flavors to develop.

Step 6: Thicken the Gravy

About 20–30 minutes before serving, prepare the gravy thickener.

In a small bowl, whisk together cornstarch and cold water until smooth.

Pour the mixture into the slow cooker and stir gently.

If you’d like a creamier gravy, stir in the heavy cream at this stage.

Cover and continue cooking for another 15–20 minutes, or until the gravy reaches your preferred consistency.

Step 7: Garnish and Serve

Once the beef is tender and the gravy is thick, give everything a gentle stir.

Taste and adjust the salt and pepper if needed.

Sprinkle freshly chopped parsley or thyme over the top.

Your Slow Cooker Beef Tips and Mushrooms are ready!

Serve warm with your favorite side dish and plenty of that delicious gravy.

Tips for the Best Slow Cooker Beef Tips and Mushrooms

A few simple tricks can make this recipe even better.

1. Choose the right cut of beef.

Chuck roast, beef stew meat, and sirloin tips are all good options. Chuck roast is especially delicious because its connective tissue breaks down during slow cooking.

2. Don’t skip browning if you have time.

Although optional, searing the beef creates a deeper, richer flavor. Those browned bits add extra goodness to the gravy.

3. Slice mushrooms evenly.

Try to keep your mushroom slices relatively similar in thickness so they cook evenly.

4. Avoid adding too much liquid.

Slow cookers retain moisture, and the mushrooms and beef release additional juices as they cook. Stick to the recommended amount of broth for a nicely concentrated gravy.

5. Always mix cornstarch with cold water.

Never add dry cornstarch directly to hot gravy. Making a smooth slurry first helps prevent lumps.

6. Add cream near the end.

If you’re using heavy cream, adding it toward the end helps maintain a smooth, creamy consistency.

7. Let the beef cook until tender.

If the beef still feels tough, give it more time. Tough cuts of beef often need additional slow cooking before they become tender.

What to Serve with Beef Tips and Mushrooms

One of my favorite things about this recipe is how versatile it is. That savory mushroom gravy tastes wonderful with almost anything that can soak it up.

Here are some delicious serving ideas:

• Mashed potatoes: Creamy mashed potatoes are probably my favorite pairing. The gravy runs right into the potatoes, making every bite delicious.
• Egg noodles: Buttery egg noodles turn this recipe into a classic comfort-food dinner.
• Steamed white rice: Fluffy rice is perfect for soaking up all that rich gravy.
• Roasted vegetables: Serve with roasted carrots, green beans, or broccoli for a balanced meal.
• Garlic bread: A slice of crusty garlic bread is wonderful for scooping up any leftover sauce.
• Cauliflower mash: A great alternative if you want a lighter side dish.

Storage and Reheating Instructions

Refrigerating:

Allow leftovers to cool slightly, then transfer them to an airtight container. Refrigerate for up to 3–4 days.

Freezing:

You can freeze the beef tips and gravy in freezer-safe containers for up to 3 months. For the best texture, freeze without the optional cream and add it after reheating.

Thaw overnight in the refrigerator before reheating.

Reheating:

Warm leftovers in a saucepan over medium-low heat, stirring occasionally. Add a splash of beef broth if the gravy has become too thick.

You can also microwave individual portions in a microwave-safe dish, stirring halfway through heating. Reheat until steaming hot throughout.

Recipe Variations

Want to change things up? Here are a few easy ways to customize this recipe.

Creamy Beef Tips and Mushrooms: Add heavy cream or a little sour cream toward the end of cooking for a richer, creamier sauce.

Beef Tips with Onion Gravy: Add extra sliced onions and use a little onion soup mix for a deeper onion flavor.

Garlic Mushroom Beef Tips: Increase the garlic to 5–6 cloves if you love a stronger garlic flavor.

Gluten-Free Beef Tips: Use certified gluten-free beef broth and Worcestershire sauce, and check all seasoning labels.

Extra Vegetable Version: Add sliced carrots or celery for extra flavor and texture.

Nutrition Information

The following nutrition information is approximate and based on 6 servings, using the recipe ingredients with heavy cream.

Actual nutritional values will vary depending on the cut of beef, broth, cream, and portion size. Serving the beef tips with rice, potatoes, or noodles will increase the total calories and carbohydrates.

Frequently Asked Questions

1. Can I put raw beef directly into the slow cooker?

Absolutely! You can add raw seasoned beef directly to the slow cooker without browning it first. Browning is optional and mainly adds extra flavor. The beef will still become tender as it cooks slowly in the broth and seasonings.

2. Why are my beef tips still tough after slow cooking?

Beef tips can remain tough if they haven’t cooked long enough. Tougher cuts like chuck roast need sufficient time for their connective tissue to break down. Continue cooking and check every 30–45 minutes until the beef is fork-tender.

3. Can I use canned mushrooms instead of fresh mushrooms?

Yes! Canned mushrooms can work if fresh ones aren’t available. Drain them well and add them during the last 1–2 hours of cooking for better texture. Fresh mushrooms are my first choice because they have a better texture and flavor.

4. How do I make the gravy thicker?

The easiest method is to combine 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir the slurry into the slow cooker during the last 20–30 minutes of cooking. Allow it to heat until the gravy thickens. Add a little more slurry if necessary.

5. Can I make Slow Cooker Beef Tips and Mushrooms ahead of time?

Yes! This recipe is excellent for meal prep. You can cook it a day ahead, refrigerate it in an airtight container, and gently reheat it when needed. The flavors often taste even better the next day as everything has more time to come together.