Slow Cooker Steak Tips with Mushrooms
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Dump everything into your crockpot and let it cook low and slow for the most tender, gravy soaked steak bites ever!
Greetings from Gangnam!
After a 3 hour delay in flight, 13 hours of flying, and a 4 hour drive home into the city, I made it!
And yes, I said Gangnam, like the k pop hit from Psy.
It’s a small city located in Seoul, Korea.
But don’t worry. I won’t do any of the dances here.
At least, not in front of people.
I’ll just be here, shopping, visiting the temples, hiking, and eating.
Actually, that’s just a lie.
I’ll only be eating.
But.
First things first.
Since I’ll be eating Korean food for the next week or so, I wanted to share an All-American comfort classic.
Steak tips.
With plenty of gravy, and a good dose of mushrooms.
Because I love mushrooms.
Like I would have a love-affair-type-love.
BUUUT!
For those who have an aversion to mushrooms, you can simply omit.
No biggie at all.
You can simply serve this over rice, pasta, or mashed potatoes.
It’s comfort food at it’s best and easiest in a crockpot.
So simply set it, forget it, inhale it.
Slow Cooker Steak Tips with Mushrooms
Ingredients
- 2 tablespoons olive oil
- 2 pounds stew meat, cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper, to taste
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons red wine vinegar, optional
- ½ teaspoon dried thyme
- 1 onion, diced
- 3 cloves garlic, minced
- 3 tablespoons cornstarch
- 8 ounce cremini mushrooms, halved
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes; set aside.
- Whisk together beef broth, tomato paste, Worcestershire, red wine vinegar and thyme in a 4-qt slow cooker; season with salt and pepper, to taste.
- Stir in beef, onion and garlic. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- In a small bowl, whisk together cornstarch and 1/4 cup water.
- Stir in mixture and mushrooms into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
- Serve immediately, garnished with parsley, if desired.
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