Slow Cooker Beef Tips with Mushrooms
A delightful dish combining tender beef tips and earthy mushrooms in a rich, savory gravy, perfect for busy meals or impressing guests with minimal effort.
Servings: 6 servings
Calories: 375kcal
Ingredients
For the Beef and Gravy
- 2 lbs beef tips (cubed sirloin or cubed beef stew meat) 1- to 2-inch pieces
- 1 bag frozen pearl onions 12-ounce; add while still frozen
- ¼ cup tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon coarse sea salt
- ½ teaspoon black pepper
- 8 ounces fresh mushrooms, sliced or coarsely diced
- 1 ½ cups low-sodium beef broth
- 2 to 4 tablespoons cornstarch
For Serving
- Cooked mashed potatoes, mashed parsnips, cauliflower, or noodles For serving
- Snipped fresh parsley Optional, for garnish
Instructions
Preparation
- In a 6- to 7-quart slow cooker, add beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper. Stir well to coat the beef and onions evenly.
Cooking
- Layer the sliced mushrooms on top and pour the beef broth over all ingredients. Ensure everything is well combined.
- Cover the slow cooker and set on high for about 4 hours or low for 6 to 8 hours until the beef is tender.
- Once tender, ladle out ¼ cup of hot cooking liquid, whisk in 2 tablespoons of cornstarch until smooth. Pour back into the slow cooker, mix well, cover again, and cook on high for another 30 minutes or until the gravy thickens.
Serving
- Spoon the beef tips and gravy over cooked mashed potatoes, parsnips, cauliflower, or noodles. Garnish with fresh parsley if desired.
Notes
For added flavor, consider sautéing the beef tips in avocado oil before adding to the cooker. You can include other veggies for added nutrition, and a dash of Worcestershire sauce can enhance flavor. Leftovers keep in the fridge for up to 5 days.