Crockpot Beef Tips and Mushroom Gravy

overhead view of beef tips in gravy on plate with mashed potatoes

4.84 from 42 votes

Crockpot Beef Tips and Mushroom Gravy

Tender beef tips slow-cooked in a rich, savory mushroom gravy - this dish is comfort food at its best! Perfect over mashed potatoes or noodles, it’s an easy, crowd-pleasing dinner your family will love.

Prep Time30

Cook Time8 15

Total Time8 45

Course: Main Course

Cuisine: American

Difficulty: Easy

Servings: servings

Calories: 317kcal

Author: Nora from Savory Nothings

Ingredients

For the meat

2 tablespoons oil
2 tablespoons flour
1 ½ pounds beef tips an inexpensive cut like beef stewng meat or chuck roast is perfect
salt & pepper

For the gravy

1 yellow onion choopped
2 cloves garlic sliced
1 pound mushrooms sliced
½ teaspoon ground paprika
½ teaspoon dried parsley
¼ teaspoon dried thyme
⅓ cup red wine OR beef stock
3 cups beef broth
2 tablespoons Worcestershire sauce
1-2 teaspoons salt or less depending on what kind of broth you’re using
Black pepper to taste

To thicken

1 tablespoon cornstarch + cool water; or up to 4 tablespoons plus cool water, as needed

Instructions

Brown beef: Add oil to large skillet over medium-high heat, then add beef (work in 2 batches if necessary; do not overcrow pan). Season beef with salt and pepper and sprinkle with flour; then cook until browned on all sides. Remove to a 5-6 quart slow cooker.
Cook mushrooms: Add onion, garlic and mushrooms to hot skillet over medium heat. Cook until softened, about 4-5 minutes. Season with ground paprika, parsley and thyme; then add wine (or extra broth), beef broth and Worcestershire sauce, scraping any browned bits off the bottom of the pan. Bring to a boil, then take off the heat and season with salt and pepper to taste.
Slow Cook: Carefully transfer mushroom and beef broth mix to meat in slow cooker. Stir well, then cover with a lid and cook on LOW for 8 hours or on HIGH for 4 hours.
Thicken: Once cooking time is up, open slow cooker and stir. Stir in a cornstarch slurry, then cook with lid OPEN for 5-10 minutes or until thickened. Serve immediately.

Video

Notes

Ingredient notes:

Beef cuts: Use budget-friendly beef stew meat or chuck roast cut into chunks for tender, flavorful results. Avoid lean cuts like sirloin, which can dry out.
Mushrooms: Skip them if you’re not a fan; the gravy will still be delicious. Use cremini or baby portobello mushrooms for richer flavor.
Wine or broth: Red wine adds depth, but extra beef or chicken broth works just as well for a non-alcoholic option.
Gravy seasoning: Replace the spices with a gravy mix packet for convenience—just reduce the cornstarch needed to thicken.

Recipe tips:

Browning the beef: Don’t skip this step! It adds rich flavor and caramelized color to the meat and enhances the gravy.
Thickening the gravy: Use cornstarch dissolved in cool water (never add it dry). Start with 1 tablespoon slurry and add more as needed for your desired consistency.
Seasoning: Taste and adjust at each step to build layers of flavor.

Storage tips:

Fridge: Store leftovers in an airtight container in the fridge within 2 hours of cooking; store for up to 1 day.
Reheating: Heat on the stovetop, adding a splash of broth if the gravy thickens too much. Ensure leftovers are reheated to 165°F for safety.

Nutrition