Crockpot Beef Tips with Mushroom Gravy Recipe
This crockpot beef tips with mushroom gravy recipe is easy, rich, and impossible to mess up unless you actively try. It’s slow cooker comfort food at its most droolworthy—tender beef, savory mushrooms, and a gravy that does all the heavy lifting while you get on with your life.
Servings 8
Calories 262kcal
Ingredients
- 2 pounds beef stew meat or sirloin tips
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons flour
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 1 medium onion sliced or diced
- 3 cloves garlic minced
- 1½ cups beef broth
- 1 tablespoons Worcestershire sauce
- 1 tablespoons soy sauce
- 1 sprig thyme OR ½ teaspoon dried
- 1 bay leaf
- ½ cup heavy cream
- 2 tablespoon cornstarch + cold water (slurry, optional if you want thicker gravy)
Instructions
- Season the beef with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss with flour until everything looks lightly dusted, like it’s been whispered over by a prairie ghost.
- Brown the beef in a hot skillet with oil or butter. You're not cooking it through — just giving it that caramelized edge that makes the slow cooker say “well hello.”
- Transfer the beef to the crockpot, then pile in the mushrooms, onion, and garlic.
- In the now-empty skillet, pour in beef broth, Worcestershire, and soy sauce. Scrape up all those browned bits like they’re the last good gossip in town. Pour this liquid gold into the slow cooker.
- Add the thyme and bay leaf.
- Cook on LOW 6–8 hours or HIGH 3–4 hours — LOW is better for melt-apart tenderness.
- When it’s fall-apart lovely, stir in the heavy cream.
- If you want the gravy thicker, whisk a cornstarch slurry and stir it in. Let it cook another 10–15 minutes.
- Taste, adjust seasoning, and remove the bay leaf like the civilized.
Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Tips:
- Add mushrooms later if you like them chunky. Half at the start, half in the last hour gives better texture.
- Don’t overcrowd the skillet. Brown in batches so the beef sears instead of steaming itself into disappointment.
- Taste at the end. Slow cookers mute seasoning. A final pinch of salt or splash of Worcestershire fixes almost everything.
Nutrition
Calories: 262kcal | Carbohydrates: 7g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 87mg | Sodium: 682mg | Potassium: 580mg | Fiber: 1g | Sugar: 2g | Vitamin A: 346IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 3mg
