Can I use a different cut of meat?

Absolutely. The beauty of slow cooking is flexibility. Stew meat, chuck roast cut into pieces, or sirloin tips will all become tender with time. Choose a cut with some connective tissue for the best melt-in-your-mouth result.

Do I need to sear the beef first?

No, you do not have to sear the meat, but searing adds a layer of caramelized flavor. If you have the time, quickly sear the tips in a hot pan for color and depth. The slow cooker will still do the heavy lifting.

How can I make the sauce thicker?

If the sauce is thin, lift the lid in the last 15 to 30 minutes and let it reduce on high. Alternatively, mix 1 teaspoon cornstarch with 1 tablespoon cold water, then stir it into the warm sauce and let it thicken a few minutes. Avoid adding too much at once; a little goes a long way.

Can this recipe be made for a crowd?

Yes. Multiply the ingredients to fill a larger slow cooker, but be mindful of not overfilling. Your slow cooker should be no more than two-thirds full for even cooking. You may need to extend the cook time slightly when you increase volume.

Is this dish freezer-friendly?

Yes. Cool completely, then freeze in airtight containers for up to three months. Thaw in the refrigerator overnight and reheat gently on the stove or in the microwave. A little extra broth when reheating helps return the sauce to a silky state.

Easy Creamy Crockpot Beef Tips with Mushrooms 2026

Description

A comforting slow-cooked meal featuring tender beef tips and mushrooms in a creamy sauce, perfect for busy evenings.

Ingredients

Scale

2 pounds beef tips
1 cup mushrooms (sliced)
1 onion (chopped)
3 cloves garlic (minced)
1 cup beef broth
1 cup cream of mushroom soup
1 tbsp Worcestershire sauce
Salt and pepper (to taste)
Fresh parsley (for garnish)

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Instructions

Gather and prepare all ingredients: chop onions, slice mushrooms, and mince garlic.
Pat the beef tips dry with a towel before placing them in the crockpot.
In the crockpot, combine beef tips, mushrooms, onions, and garlic in an even layer.
In a bowl, whisk together beef broth, cream of mushroom soup, Worcestershire sauce, salt, and pepper.
Pour the sauce over the beef and vegetables in the crockpot and stir gently.
Cover and cook on low for 6–8 hours or on high for 3–4 hours until tender.
Once cooked, stir well and garnish with chopped parsley before serving.
Serve warm with mashed potatoes, rice, or crusty bread.

Notes

For a lighter flavor, use low-sodium broth. This dish is versatile; feel free to add wine or extra cream for richness.

Prep Time: 15 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 475
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 38g
Cholesterol: 90mg