Description

This Crockpot Beef Tips and Mushroom Gravy recipe features tender, flavorful beef tips slow-cooked with mushrooms, onions, and a rich gravy made from beef broth and red wine. Perfect for an easy, comforting meal, it delivers robust savory flavors with minimal hands-on time, making it ideal for busy days or cozy dinners.

Ingredients

Beef and Seasoning

2 tablespoons oil
2 tablespoons flour
1 ½ pounds beef tips (an inexpensive cut like beef stewing meat or chuck roast is perfect)
Salt & pepper to taste

Vegetables and Aromatics

1 yellow onion, chopped
2 cloves garlic, sliced
1 pound mushrooms, sliced

Spices and Herbs

½ teaspoon ground paprika
½ teaspoon dried parsley
¼ teaspoon dried thyme

Liquids and Sauces

⅓ cup red wine (OR beef stock)
3 cups beef broth
2 tablespoons Worcestershire sauce
1-2 teaspoons salt (or less, depending on broth used)
Black pepper to taste

Thickening Agent

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

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Instructions

Brown beef: Heat the oil in a large skillet over medium-high heat. Season the beef tips with salt and pepper, then lightly coat them with flour. Brown the beef on all sides in batches to avoid overcrowding the pan. Once nicely seared, transfer the beef pieces to a 5-6 quart slow cooker.
Cook mushrooms and aromatics: In the same skillet, add the chopped onion, sliced garlic, and sliced mushrooms. Sauté over medium heat until softened, about 4-5 minutes. Stir in ground paprika, dried parsley, and dried thyme for flavor.
Deglaze and combine liquids: Pour in the red wine (or extra beef stock), beef broth, and Worcestershire sauce. Scrape the browned bits from the bottom of the skillet to incorporate that rich flavor. Bring the mixture to a boil, then remove from heat. Adjust seasoning with salt and black pepper.
Slow cook: Carefully pour the mushroom and broth mixture into the slow cooker over the beef. Stir everything together, cover with the lid, and cook on LOW for 8 hours or on HIGH for 4 hours until the beef is tender and flavors meld.
Thicken gravy: When the cooking time is complete, uncover the slow cooker and stir the contents. Mix cornstarch with a small amount of cool water to create a slurry, then stir this into the slow cooker. Cook uncovered for an additional 5-10 minutes until the gravy thickens to your desired consistency.
Serve: Serve the beef tips and mushroom gravy hot, ideally over mashed potatoes, egg noodles, or rice for a hearty and comforting meal.

Notes

For best results, use a beef cut suitable for slow cooking like chuck roast or beef stew meat.
Adjust the amount of salt depending on the saltiness of the beef broth you use.
You can substitute red wine with beef stock if you prefer a wine-free version.
To make the gravy thicker, increase the cornstarch slurry gradually up to 4 tablespoons.
This dish pairs well with mashed potatoes, rice, or buttered noodles.
Brown the beef properly to develop deeper flavor and color in the final dish.