Damn Delicious

Slow Cooker Steak Tips with Mushrooms

Dump everything into your crockpot and let it cook low and slow for the most tender, gravy soaked steak bites ever!

Slow Cooker Steak Tips with Mushrooms - 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

Dump everything into your crockpot and let it cook low and slow for the most tender, gravy soaked steak bites ever!

15 minutes8 hours 30 minutes

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
  • 1/2 teaspoon dried thyme
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons cornstarch
  • 8 ounce cremini mushrooms, halved
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat olive oil in a large skillet over medium heat.
  2. Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes; set aside.
  3. 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.
  4. Stir in beef, onion and garlic. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. In a small bowl, whisk together cornstarch and 1/4 cup water.
  6. 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.
  7. Serve immediately, garnished with parsley, if desired.

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51 comments

  1. Rated 5 out of 5

    Made this tonight, and it was indeed damn delicious I did end up adding 7 tbsp of corn starch total to get the ideal gravy consistency. Other than that, no complaints, and the family loved it! Thanks for another fantastic recipe! 

  2. Rated 5 out of 5

    Question: what would the time and level be for instant pot preparation? Should I use the stew button? 

  3. Delicious! Loved this one, my new go to recipe for a roast

  4. Rated 5 out of 5

    The flavor was wonderful. My gravy ended up being too watery so I am not sure what happened. Regardless it was still delicious. Thanks! I will definitely put this in the keep pile. 

  5. Rated 5 out of 5

    I made this on Friday as it was a cool and rainy today–perfect for comfort food. I served it over egg noodles. I used a pinot noir instead of the red wine vinegar as I didn’t have any on hand. Thanks for a great recipe!

  6. Rated 4 out of 5

    This recipe has a good and hearty flavor profile. I was a little skeptical about adding the optional Red Wine Vinegar, thinking it might give the dish a kind of “sauerbraten” taste, but it was perfectly fine and gave a nice brightness. If you’re not a vinegar sort of person, you could probably substitute the same amount of lemon juice.

    Where this recipe took a wrong turn for me is the amount of beef broth that was required. Four cups seemed like a lot, and I prepared it with only two cups of beef broth and it cooked fine, but was still runny after the cooking time with the cornstarch slurry had completed. I had to add another corn starch slurry to get the gravy to come together as a gravy. I used only two cups of beef broth, and think if I had actually used four cups of beef broth, as the recipe directs, I would have had Steak Tip and Mushroom Soup.

  7. I am going to be making this ahead and freezing it for about 40 people. Have you tried this without browning the meat first?
    Thank you.

  8. If I halved the recipe, would I adjust the cook time?

  9. I made this tonight and  it was perfect-a big hit with the fam!! Plenty of gravy, just delish. Good with a dollop of sour cream over egg noodles. Glad you shared this!

  10. Could I replace the cremini mushrooms with shitake mushrooms?

  11. I made this last week! I loved it. I used white mushrooms instead and also sauteed the onions and garlic like someone had suggested in the comments. Turned out perfectly. Thank you!

  12. Tastes awesome. I added some broccoli at the end. Delicious 

  13. Looks fantastic, will give it a whirl!

  14. I can’t eat mushrooms is there a substitute you could recommend?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  15. hello when using cups for broth what is the equivalent in ml

    thanks

  16. If I don’t have red wine vinegar, could I use Marsala cooking wine or Sherry cooking wine??

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

  17. Made this tonight, awesome recipe. Added a bit more cornstarch to thicken the liquid and used low sodium beef broth. Served over mashed potatoes, family loved it!

  18. Could I use portabellas?

  19. I loved this recipe!  I have a lot of visitors in the summer and a hearty dish like this that I can put in the crock pot. before we head to the beach is awesome.  Please consider my humble suggestions–I hate raw onions in crock pot meals.  After you brown the beef cubes, just brown the onions slightly in the olive oil (add more if necessary)  to take out the raw taste of the onions.  I would rather that the softened onions disappear in the delicious gravy than taste like onions from the raw bar.  I agree with the reviewer who said that three cups of broth is enough.  If you use the four cups, you will have to double the cornstarch slurry for a gravy of good consistency.  Use powdered thyme, not the leaves.  You need the flavor, not the texture.  I added a teaspoon of salt with the mushrooms.  (I don’t have high blood pressure!). This is an awesome recipe.  I’m sure it will freeze well.  I put some of the gravy in my beagle’s bowl and he lapped it up!  He is the ultimate critic!  I bought 3 copies of Chungah’s book today.  One for me, one for my 20 year old niece, and one for my 80 year old parents!  I predict this will be the go-to cookbook in my family!  Thank you for your creative cookery! Love to you and your “puppy!”  

  20. Can the meat and sauce be prepped the night before and left in the frig. I don’t have a timer on my crock pot and would like this to be ready to add the cornstarch mixture and mushrooms when I get home from work.

  21. Wow, this looks amazing 

  22. I find stew meat a bit fatty – could you cut up round steak and substitute? Or some other type of lower fat meat?

    • Yes, absolutely.

    • Instead of buying packaged “stew meat” which usually contains meat from different cuts, try buying a whole cut such as chuck or rump and cut into cubes.  I’ve found rump to be less fatty. The cuts you mentioned usually result in a dryer finished product.  You need a cut that will hold up to low and slow cooking and contains a fair amount of sinew which will break down and result in a tender finished product.  

  23. Made this yesterday for my lunches this week. I did not have worchestire sauce and forgot to get it at the store so I just threw in some soy sauce and ACV (omitted the brown sugar most homemade sauces call for).

    This was AMAZING. Such good flavor. I wish I would have had 2 packages of mushrooms but it’s still good. It was very liquidy so I would recommend cutting the broth down or mixing in your rice or quinoa.

    I am eating this over quinoa for the week. THANK YOU again!

  24. Made this evening. Very good flavor. However, lots of liquid so I would cut the 4 cups broth down to 3. Served w/ mashed potatoes (Sara). Thanks, Chungah.

  25. Looks delicious!

  26. can you recommend a slow cooker? Nothing in mine ever tastes good. Plus its twenty years old

  27. I love everything about this! Thank you!

  28. This looks delicious, especially over rice or mashed potatoes =)

  29. I adore all of your recipes, so very good every one of them. Thank you

  30. I Have an 8qrt slow cooker, how do I adjust your recipes to suite my situation in regards to cooker size and cooking time?

  31. You said to garnish with parsley but you show the parsley in the slow cooker. Is this OK to just add at the end and stir into all the mixture?

  32. This recipe looks great. I love mushrooms, so this is right up my alley.