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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Very yummy! Sauce superb. Served over noodles with a caprese salad on day 1 and the following day with noodles and steamed broccoli. Perfect winter meal. Sauce tastes like a stew absent the potatoes and carrots which my husband appreciated, HA he hates cooked carrots and stewed potatoes!
I enjoyed how easy this recipe was to put together. I bought stew meat that was pre-cut from the store. In the future, I will buy and cut down on my own due to the irregularity in pre-cut meat size. I gave this recipe four stars because there was too much liquid for me at the end with 4 c of beef broth. I ended up doubling cornstarch mixture for the consistency I desired.
I made this using the exact ingredients and measurements. It was delicious! Definitely going in the rotation!
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!
Question: what would the time and level be for instant pot preparation? Should I use the stew button?
Delicious! Loved this one, my new go to recipe for a roast
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.
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!
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.
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.
I actually have not – sorry!
That was the second step in the prep
Did you ever make this ahead of time and freeze?…if so how was it? What cut of meat did you use?
Thanks!
If I halved the recipe, would I adjust the cook time?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
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!
That sounds delicious! Glad you liked it.
Could I replace the cremini mushrooms with shitake mushrooms?
Yes, just be mindful when making modifications as cooking times may vary with different products.
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!
Great Celeste! Thanks for sharing 🙂
Tastes awesome. I added some broccoli at the end. Delicious
Looks fantastic, will give it a whirl!
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.
hello when using cups for broth what is the equivalent in ml
thanks
One cup equals about 240ml.
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.
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!