Slow Cooker Beef Tips with Mushrooms
A heartwarming comfort food combining tender beef tips with earthy mushrooms and a velvety gravy, perfect for busy weeknights or family gatherings.
Ingredients
For the beef mixture
- 2 lbs. beef tips (cubed sirloin or cubed beef stew meat)
- 1 (12-ounce) bag frozen pearl onions
- 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
- Snipped fresh parsley for garnish (optional)
Instructions
Preparation
- In a 6- to 7-quart slow cooker, add the cubed beef tips, frozen pearl onions, and tomato paste. Sprinkle in the garlic powder, onion powder, dried thyme, coarse sea salt, and black pepper. Give it a good stir to evenly coat everything with flavor.
- Layer the sliced or coarsely diced fresh mushrooms on top of the beef mixture.
Cooking
- Pour 1½ cups of low-sodium beef broth over all the ingredients in the slow cooker. Cover the slow cooker and set it to cook on high for approximately 4 hours, or on low for 6 to 8 hours.
- After the cooking time is up, ladle out ¼ cup of the hot gravy into a bowl. Whisk in 2 to 4 tablespoons of cornstarch until smooth, then stir this mixture back into the slow cooker. Cook on high for an additional 30 minutes to thicken the gravy.
Serving
- Serve the beef tips and savory gravy over your choice of cooked mashed potatoes, parsnips, cauliflower, or noodles. Garnish with fresh parsley if desired.
Notes
For a healthier spin, substitute the beef with lean cuts or plant-based meat alternatives. Leftovers can be stored in an airtight container in the fridge for up to three days.