Description

This Slow Cooker Beef Tips with Mushrooms recipe offers tender, flavorful beef cooked low and slow with mushrooms, pearl onions, and a savory tomato-based gravy. Perfect served over mashed potatoes, vegetables, or noodles, this hearty and comforting dish is easy to prepare and makes for delicious leftovers.

Ingredients

Scale

Beef and Seasonings

2 lbs. beef tips (cubed sirloin) or cubed beef stew meat (1- to 2-inch pieces)
1 (12-ounce) bag frozen pearl onions (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

Vegetables and Liquids

8 ounces fresh mushrooms, sliced or coarsely diced
1 ½ cups low-sodium beef broth

Thickening and Garnish

2 to 4 tablespoons cornstarch
Snipped fresh parsley for garnish (optional)

To Serve

Cooked mashed potatoes, mashed parsnips, cauliflower, or noodles

Optional for Instant Pot Version

1 tablespoon avocado oil, divided (for searing beef)

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Instructions

Prepare Ingredients: Gather all ingredients. Make sure beef is cut into 1- to 2-inch pieces. Keep pearl onions frozen for adding directly to the cooker.
Add Beef and Seasonings to Slow Cooker: Place beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper into a 6- to 7-quart slow cooker. Stir well to coat the beef and onions evenly with tomato paste and seasonings.
Add Mushrooms and Broth: Layer sliced mushrooms on top of the beef mixture. Pour the low-sodium beef broth over all ingredients evenly.
Cook the Beef: Cover the slow cooker with the lid and cook on high for 4 hours or on low for 6 to 8 hours until the beef is tender and the flavors have melded together beautifully.
Make Cornstarch Slurry: When the beef is tender, ladle about ¼ cup of the hot cooking liquid into a small bowl. Whisk in 2 tablespoons of cornstarch until smooth, creating a slurry for thickening the gravy.
Thicken Gravy: Pour the slurry back into the slow cooker and stir well to incorporate. Cover again, set to high, and cook for 30 minutes or until the gravy thickens. If you prefer a thicker gravy, repeat the slurry step using an additional 2 tablespoons cornstarch.
Serve: Spoon the beef tips and mushroom gravy over cooked mashed potatoes, mashed parsnips, cauliflower, or noodles. Garnish with fresh snipped parsley, if desired, for a fresh touch.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Optional Instant Pot Searing: For added flavor, use the sauté function on the Instant Pot. Heat ½ tablespoon avocado oil until shimmering. Brown half of the beef tips for about 2 minutes per side. Remove and repeat with the remaining oil and beef. Set browned beef aside.
Instant Pot Mushroom Sauté: Add ½ cup beef broth to the Instant Pot and scrape the bottom to deglaze. Add mushrooms, garlic powder, onion powder, thyme, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, then press ‘Cancel’ to stop.

Notes

For the slow cooker version, no searing is required but adds extra flavor if desired.
Frozen pearl onions can be added directly without thawing.
Cornstarch slurry is key to achieving a luscious gravy. Adjust thickness as needed by varying cornstarch amount.
This dish pairs wonderfully with mashed potatoes, parsnips, cauliflower, or your favorite noodles.
Leftovers keep well in the refrigerator for up to 5 days, perfect for meal prep.
For an Instant Pot adaptation, sear the beef and sauté mushrooms to boost flavor and reduce cooking time.

Prep Time: 15 minutes
Cook Time: 4 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: American