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?
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Could I use portabellas?
Yes, absolutely.
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!”
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.
Yes, that should work!
Wow, this looks amazing
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.
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!
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.
Looks delicious!
can you recommend a slow cooker? Nothing in mine ever tastes good. Plus its twenty years old
All-Clad is one of my faves!
Whatever one you get- it’s nice to have a removable cast iron/metal insert.
You can do any browning or skillet work without dirtying another pan.
We got a great one at Williams Sonoma.
I love everything about this! Thank you!
This looks delicious, especially over rice or mashed potatoes =)
I was thinking egg noodles!! All good choices!
I adore all of your recipes, so very good every one of them. Thank you
I Have an 8qrt slow cooker, how do I adjust your recipes to suite my situation in regards to cooker size and cooking time?
Cooking time may have to be reduced as needed.
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?
Yes, absolutely.
This recipe looks great. I love mushrooms, so this is right up my alley.
What alley