Slow Cooker Beef Tips

There’s something about coming home to the smell of beef slowly cooking in a rich, savory gravy that makes an ordinary day feel a little more special. Honestly, this is one of those meals I love making when I want something hearty and comforting without spending the entire evening in the kitchen.

These slow cooker beef tips with mushrooms and gravy are packed with tender chunks of beef, earthy mushrooms, sweet onions, garlic, and a delicious, silky sauce. As everything cooks low and slow, the beef becomes wonderfully tender, while the mushrooms soak up all those savory flavors.

I usually serve this dish over creamy mashed potatoes, but it’s just as delicious with rice, egg noodles, or even a slice of crusty bread to soak up every last bit of gravy.

The best part? Most of the work happens in the slow cooker. You only need a few minutes to prepare the ingredients, and then your crockpot takes care of the rest.

If you’re looking for an easy slow cooker beef recipe that tastes like a home-cooked Sunday dinner, these beef tips with mushroom gravy deserve a spot on your meal plan.

Why You’ll Love This Slow Cooker Beef Tips Recipe

• • Tender, flavorful beef: Slow cooking helps tougher cuts of beef become soft and succulent.

• • Rich mushroom gravy: Mushrooms, onions, garlic, and beef broth create a deeply savory sauce.

• • Easy preparation: A little chopping and mixing is all you need.

• • Perfect for busy days: Let the slow cooker handle most of the cooking.

• • Family-friendly comfort food: Serve it with potatoes, noodles, or rice for a satisfying meal.

• • Great for leftovers: The flavors are just as delicious the next day.

Ingredients You’ll Need

For the beef tips

• • 2 pounds (900 g) beef stew meat or sirloin tips, cut into bite-sized chunks

• • 8 ounces (225 g) cremini or white button mushrooms, sliced

• • 1 medium yellow onion, finely chopped

• • 3 cloves garlic, minced

• • 2 tablespoons olive oil, optional, for browning the beef

• • 2 cups (480 ml) low-sodium beef broth

• • 2 tablespoons Worcestershire sauce

• • 1 tablespoon soy sauce

• • 1 teaspoon dried thyme

• • 1 teaspoon paprika

• • ½ teaspoon freshly ground black pepper

• • ½ teaspoon salt, or to taste

• • 1 bay leaf

For the gravy

• • 2 tablespoons cornstarch

• • 3 tablespoons cold water

• • 2 tablespoons butter, optional, for extra richness

• • 2 tablespoons chopped fresh parsley or thyme, for garnish

Optional ingredients

• • ½ teaspoon onion powder

• • ½ teaspoon garlic powder

• • ¼ cup dry red wine, replacing an equal amount of beef broth

• • 1 teaspoon Dijon mustard for a subtle tangy flavor

Which beef is best?

I usually recommend chuck roast or beef stew meat for this recipe because both work well with long, slow cooking. Sirloin tips can also be used, but they are leaner and may need less cooking time. Choose a cut suited to the cooking method for the best texture.

How to Make Slow Cooker Beef Tips with Mushrooms and Gravy

Step 1: Prepare the beef

Pat the beef pieces dry with paper towels. Season them with salt, black pepper, and paprika.

If your beef is cut into particularly large chunks, trim them into fairly even, bite-sized pieces so they cook consistently.

I usually take an extra minute to pat the beef dry because it helps create a better sear if you decide to brown it first.

Step 2: Brown the beef (optional but recommended)

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

Working in batches, add the beef and brown it on several sides. You don’t need to cook it all the way through at this stage; you’re simply building flavor.

Transfer the browned beef to your slow cooker.

Honestly, you can skip this step when you’re short on time. However, browning adds a deeper, roasted flavor that makes the finished gravy taste even better.

Step 3: Sauté the onions and mushrooms

Using the same skillet, add the chopped onion and sliced mushrooms. Cook for about 4–5 minutes, stirring occasionally, until the onions begin to soften and the mushrooms release some of their moisture.

Add the minced garlic and cook for another 30 seconds.

Transfer everything to the slow cooker with the beef.

If you skipped browning the beef, you can add the raw onion, mushrooms, and garlic directly to the crockpot.

Step 4: Make the savory cooking liquid

In a bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, dried thyme, and onion powder or garlic powder if using.

Pour the mixture over the beef and vegetables. Add the bay leaf and stir gently to distribute the ingredients.

The liquid doesn’t need to completely cover the beef. The slow cooker will trap moisture as the ingredients cook.

Step 5: Slow cook until tender

Cover the slow cooker with its lid and cook using one of these general time ranges:

• • LOW: 7–8 hours

• • HIGH: 4–5 hours

Cooking times vary by slow cooker and beef cut. Start checking earlier if you’re using leaner sirloin tips.

For stew meat or chuck, the beef should become fork-tender. If it still feels tough, allow more cooking time rather than assuming it is done just because the minimum cooking time has passed.

Keep the lid closed as much as possible to maintain a steady temperature.

Step 6: Thicken the mushroom gravy

Once the beef is tender, remove the bay leaf.

In a small bowl, whisk the cornstarch and cold water together until completely smooth. This mixture is called a slurry, and it helps thicken the gravy without leaving dry lumps.

Stir the slurry into the slow cooker.

Cover and cook on HIGH for another 15–25 minutes, or until the gravy reaches your preferred consistency. Stir in the butter, if using, for a richer finish.

If the gravy becomes too thick, add a little warm beef broth. If it is still too thin, mix a little more cornstarch with cold water and add it gradually.

Step 7: Taste and serve

Taste the gravy and adjust the salt, black pepper, or Worcestershire sauce as needed.

Remove the bay leaf and sprinkle fresh parsley or thyme over the top.

Serve the beef tips hot, with plenty of mushroom gravy spooned over your favorite side dish.

The beef should be tender, the mushrooms should be flavorful, and the gravy should be rich enough to coat the back of a spoon.

My Best Tips for Tender Beef Tips

1. Choose a suitable cut of beef

Chuck roast and beef stew meat are excellent choices for slow cooking. Their connective tissue gradually softens during the long cooking process, helping create a tender result.

2. Don’t skip browning if you have time

Browning isn’t essential, but it adds color and a deeper savory flavor. I usually do it when I want the dish to feel a little more special.

3. Avoid adding too much liquid

Slow cookers retain moisture, so you generally need less liquid than you would for a stovetop stew. Follow the recipe amounts rather than covering the beef completely.

4. Add the cornstarch slurry near the end

Cornstarch works best when added toward the end of cooking. Mixing it with cold water first helps prevent lumps in the gravy.

5. Give tough beef more time

If the beef isn’t tender yet, keep cooking it. Toughness often means the connective tissue needs more time to soften, especially when using chuck or stew meat.

6. Season gradually

Beef broth, soy sauce, and Worcestershire sauce all contain salt. I recommend starting with the listed seasoning, then adjusting the flavor after the gravy thickens.

7. Use fresh mushrooms for the best texture

Cremini mushrooms have a slightly deeper flavor, while white button mushrooms are mild and readily available. Both work beautifully in this recipe.

What to Serve with Beef Tips and Mushroom Gravy

One of my favorite things about this recipe is how well it pairs with simple side dishes. The gravy is so flavorful that you don’t need anything complicated.

Creamy mashed potatoes

Mashed potatoes are my first choice. They soak up the mushroom gravy beautifully and make the meal feel like classic comfort food.

Egg noodles

Wide egg noodles are perfect for catching the rich sauce. Toss them with a little butter before spooning the beef tips and gravy over the top.

Steamed white rice

Rice is an easy, budget-friendly option that works especially well for a family dinner.

Roasted vegetables

Serve the beef with roasted carrots, broccoli, green beans, or Brussels sprouts for extra color and texture.

Crusty bread

A slice of crusty bread is perfect for scooping up the leftover gravy. Honestly, it’s hard to resist!

Buttered green beans

Lightly seasoned green beans add freshness and balance the richness of the beef.

Recipe Variations

Slow Cooker Beef Tips with Cream of Mushroom Soup

For an extra-creamy, convenient version, replace some of the beef broth with one can of condensed cream of mushroom soup. Reduce the additional salt as needed, since canned soup can be salty. The result will be creamier and more like a classic creamy crockpot beef recipe.

Beef Tips with Red Wine Gravy

Replace ¼ cup of the broth with dry red wine. If browning the beef, add the wine to the hot skillet afterward and scrape up the browned bits before transferring the liquid to the slow cooker.

Garlic Butter Beef Tips

Stir in an extra tablespoon of butter and one additional minced garlic clove toward the end of cooking for a richer garlic flavor.

Gluten-Free Beef Tips

Use certified gluten-free beef broth, tamari instead of regular soy sauce, and gluten-free Worcestershire sauce. Check all labels and thicken the gravy with cornstarch.

Beef Tips Without Mushrooms

Not a mushroom fan? Simply leave them out and add extra onions or sliced carrots. You’ll still get a delicious, savory beef gravy.

How to Store and Reheat Leftovers

This recipe makes excellent leftovers, which is one reason I like making a full batch.

Refrigerator: Transfer the cooled leftovers to airtight containers and refrigerate within 2 hours of cooking. Eat within 3–4 days.

Freezer: Freeze the beef and gravy in freezer-safe containers for up to 3 months for best quality.

Reheating: Warm the beef and gravy in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F (74°C). Add a splash of beef broth if the gravy has thickened too much.

For the best texture, store the beef tips with their gravy rather than separately. The sauce helps keep the beef moist.

Nutrition Information (Approximate Per Serving)

Estimated for 1 of 6 servings, including the beef, mushrooms, broth-based gravy, and cornstarch, but excluding optional butter and side dishes.

• • Calories: 350–420 kcal

• • Protein: 35–42 g

• • Carbohydrates: 8–12 g

• • Fat: 16–23 g

• • Fiber: 1–2 g

• • Sugar: 2–4 g

• Sodium: 500–850 mg

Frequently Asked Questions

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

Yes. You can add raw beef directly to the slow cooker with the other ingredients, provided you follow safe handling practices and cook it properly. Browning the beef first is optional, but it adds a deeper flavor and improves the finished dish’s color.

2. Why are my slow cooker beef tips tough?

The most common reason is that the beef needs more cooking time. Cuts such as chuck and stew meat contain connective tissue that softens gradually during slow cooking. Continue cooking until the beef is fork-tender. Leaner cuts, such as sirloin, can become dry if overcooked, so check them earlier.

3. Can I make beef tips with gravy without cream of mushroom soup?

Absolutely! This recipe uses beef broth, Worcestershire sauce, soy sauce, herbs, and cornstarch to create a flavorful gravy without canned soup. It has a savory, beef-forward flavor with mushrooms and onions rather than a creamy soup base.

4. Can I cook this recipe on HIGH instead of LOW?

Yes. The general cooking time is about 4–5 hours on HIGH or 7–8 hours on LOW. These are estimates, not guarantees. Check the beef for tenderness and continue cooking as needed. LOW is often my preferred setting because it allows more time for tougher cuts to soften.

5. Can I thicken the gravy if it is too watery?

Yes. Mix 1 tablespoon of cornstarch with 1–2 tablespoons of cold water until smooth, then stir it into the hot cooking liquid. Let the gravy cook on HIGH for another 15–25 minutes, checking the consistency as it thickens. Avoid adding dry cornstarch directly to the slow cooker because it can form lumps.

Final Thoughts

These slow cooker beef tips with mushrooms and gravy are the kind of meal that makes staying in for dinner feel like a treat. The beef becomes tender, the mushrooms add a lovely earthy flavor, and the rich gravy brings everything together.

I usually serve this recipe over mashed potatoes with a simple vegetable on the side, but noodles and rice are equally delicious. And because most of the cooking happens in the crockpot, it’s a practical option for busy weekdays, relaxed weekends, and family gatherings.

If you’re craving a comforting homemade dinner without a complicated recipe, give these crockpot beef tips a try. Brown the beef if you have a few extra minutes, let the slow cooker do its work, and finish with that savory mushroom gravy.