This Crockpot Beef Tips and Mushroom Gravy recipe is the ultimate dinner delight, perfect for days when you want to serve up something hearty and unforgettable without standing over the stove all day.
There’s nothing quite like the comfort of tender beef tips simmered to perfection in a rich, velvety mushroom gravy – it’s the kind of meal that wraps you in a warm hug. With a little prep and a lot of flavor, this dish will have your family sneaking seconds before you’ve even sat down!
Why you’ll love this recipe
- Effortless comfort food: I can never get enough of recipes that cook themselves in the slow cooker! This one lets you prep in minutes and then relax as it transforms into a rich, flavorful dinner.
- Family favorite with a touch of elegance: The irresistible aroma of beef and gravy fills your home, making it a comforting weeknight classic that’s also sophisticated enough for Sunday dinner with guests.
- Perfectly hearty and versatile: Tender beef tips in savory mushroom gravy pair beautifully with mashed potatoes, rice, or even buttered noodles—making it a meal everyone will love, no matter the occasion.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Best beef cut: For this recipe, there’s no need to splurge on pricey cuts! Beef stew meat is budget-friendly and transforms into melt-in-your-mouth tenderness after slow cooking. If you prefer, a chuck roast cut into chunks is an excellent option. Avoid using lean cuts like sirloin, as they may dry out during the long cooking time.
- Mushrooms: Love the earthy depth mushrooms bring? Stick with button or cremini mushrooms for a classic flavor, or try baby portobellos for a richer taste. Don’t like mushrooms? Feel free to skip them altogether; the gravy will still be flavorful, just a touch lighter in complexity.
- Onion and garlic: A yellow onion adds sweetness to balance the savory gravy. If you prefer a sharper flavor, a white onion works too. Sliced garlic infuses the dish with aromatic goodness—feel free to adjust the amount to your taste.
- Gravy seasoning: If you want to simplify things, swap the dried spices for a packet of gravy mix. This shortcut reduces the amount of cornstarch needed to thicken the gravy at the end, saving you a step.
- Wine or broth: Red wine adds a bold, rich layer to the gravy, elevating the dish’s flavor. For a good pairing, try a dry red like Cabernet Sauvignon, Merlot, or Pinot Noir. These wines bring depth without overpowering the other flavors. If you prefer to skip alcohol, extra beef stock works wonderfully. Just be sure to scrape up the browned bits from the pan when adding the liquid—those little bits are flavor gold!
- Broth: Beef broth is ideal for its robust flavor, but chicken broth is a great substitute in a pinch. Keep in mind that chicken broth will result in a lighter gravy both in flavor and color.
- Worcestershire sauce: This is a key ingredient for enhancing the umami notes of the dish. If you don’t have it on hand, a splash of soy sauce can provide a similar depth of flavor.
- Thickening the gravy: The cornstarch slurry is your best friend for achieving the perfect gravy consistency. Start with 1 tablespoon of cornstarch and increase up to 4 tablespoons if you prefer a thicker gravy. Make sure to dissolve it in cool water to avoid lumps, and allow the mixture to cook uncovered for 5-10 minutes to reach your desired thickness
With these tips and suggestions, you’ll create a meal that’s rich, comforting, and restaurant-worthy!
How to make beef tips and gravy in the slow cooker
Let’s get started on this cozy, delicious meal!
1. Brown the beef: First, grab a large skillet and heat up a couple of tablespoons of oil over medium-high heat.
While that’s warming, season your beef with a good pinch of salt and pepper. Trust me, this step makes all the difference in bringing out the flavor! Sprinkle the beef with a little flour—this helps the meat brown beautifully and will thicken the gravy later.
Now, toss the beef into the skillet in batches. (Yes, batches! Crowding the pan won’t let it brown properly, and we want those gorgeous golden edges.) Sear the meat on all sides, then transfer it straight to your slow cooker. Don’t wash that skillet yet; we’ll need it for the next step.
2. Cook the mushrooms: Now, in the same skillet—because those browned bits are flavor gold—toss in your chopped onion, sliced garlic, and mushrooms. The kitchen will already start smelling amazing!
Cook everything over medium heat for about 4–5 minutes, stirring occasionally, until the veggies soften and begin to caramelize just a bit. Sprinkle in the paprika, parsley, and thyme for that herby, earthy touch.
Then, pour in the wine (or beef broth if you prefer) and scrape up all those browned bits from the bottom of the pan. Add the beef broth and Worcestershire sauce, then bring the whole mixture to a gentle boil.
Take it off the heat and give it a quick taste—season with a little salt and pepper if you think it needs it.
3. Slow cook: Carefully pour that mushroom and broth mixture over the browned beef in your slow cooker. Give everything a nice stir so the flavors can mingle.
Pop the lid on, and now you’ve got two options: Set the slow cooker to LOW and let it go for 8 hours if you’ve got plenty of time, or choose HIGH for 4 hours if dinner needs to be ready sooner. Either way, your house will smell like absolute heaven as this simmers away.
4. Thicken the gravy: When the cooking time is up, it’s time to make the gravy perfectly silky and luscious. In a small bowl, mix your cornstarch with a bit of cool water to make a slurry—this will prevent any lumps. Stir it into the slow cooker, then let everything cook for another 5–10 minutes with the lid off.
Keep an eye on it as it thickens up. If you like a thicker gravy, feel free to repeat with a little more cornstarch and water.
Once your gravy is just right, grab your favorite serving dish and plate up those tender beef tips with their rich mushroom gravy. Serve it over mashed potatoes, rice, or buttered noodles for a meal so comforting, you’ll wish every day was Crockpot Beef Tips and Mushroom Gravy day.
Enjoy every bite—you’ve earned it!
Top tips for recipe success
- Don’t skip browning the meat:
I know, it’s tempting to toss everything straight into the slow cooker and call it a day—but trust me, taking a few extra minutes to brown the beef is so worth it. Browning caramelizes the surface of the meat, creating a richer, deeper flavor that makes this dish irresistible. Plus, those beautifully golden edges give the beef a gorgeous color that looks as good as it tastes. And yes, it means one more skillet to wash, but your taste buds will thank you! - What if my gravy doesn’t thicken?
No worries! Gravy can sometimes be a bit finicky, depending on how much juice the beef releases or how much thickening you get from the flour during the browning step. If your gravy doesn’t thicken after 5–10 minutes, don’t panic. Start by mixing a little more cornstarch with just a couple of tablespoons of cool water (this step is key—adding cornstarch directly to the hot gravy will only result in clumps). Stir the slurry in slowly and give it another few minutes to work its magic. Repeat if needed, and soon you’ll have a perfectly silky gravy. - Season as you go:
Building flavor is all about seasoning at each step. Add a pinch of salt and pepper to the beef before browning, taste the mushroom gravy mixture before transferring it to the slow cooker, and adjust the final dish to suit your family’s taste. This layering technique creates a perfectly seasoned, restaurant-quality meal every time. - Keep the lid closed while cooking:
It’s tempting to peek, but every time you lift the lid, you let out precious steam and lower the cooking temperature. Keep the lid on tight to ensure your beef turns out fork-tender and the flavors meld beautifully. - Note: Why add flour to the beef?
The flour helps the beef to brown nicely, and it will also help thicken the gravy as the beef cooks. If you prefer not to use it, you can skip the flour. For a thick gravy, you’ll need to add more cornstarch in the end.
With these tips, you’ll be set to create a Crockpot Beef Tips and Mushroom Gravy that’s packed with flavor, perfectly thickened, and absolutely comforting. Happy cooking!
Helpful recipe hints
Recipe variations
- Veggie-packed twist: Want to sneak in more veggies? Toss in diced carrots, celery, or even potatoes when adding the mushrooms. They’ll soak up all that delicious gravy and make the dish even heartier.
- Creamy upgrade: For an extra indulgent touch, stir in a splash of heavy cream or a dollop of sour cream right before serving. It adds a velvety richness that’s pure comfort food heaven.
- No mushrooms, no problem: Not a mushroom fan? Swap them out for more onions or even pearl onions for a slightly sweeter flavor. The gravy will still be thick, savory, and completely mouthwatering.
- Herby delight: Feeling fancy? Add a sprig of fresh rosemary or thyme to the slow cooker for extra aroma and flavor. Just fish it out before serving to avoid any woody bites.
- Wine swap: Not into red wine? Try a splash of white wine for a lighter, slightly tangy flavor. Or skip the wine entirely and use extra beef or chicken broth—either way, it’ll still be delicious.
Storing leftovers
Got leftovers? Here’s how to store and reheat them:
- Store in the fridge: Transfer your leftovers to an airtight container and pop it into the fridge. It’ll stay fresh for up to one day. Make sure to refrigerate the dish within 2 hours of cooking, else the mushrooms are not considered safe to reheat.
- Reheating tips: When reheating, use a sauté pan or wide pot over medium to medium-high heat on the stove. If the gravy seems a bit thick, add a splash of broth or water to loosen it up. You must reheat the entire dish to reach a temperature of at least 165°F.
- Is it safe to reheat mushrooms? As long as the mushrooms were stored properly (in the fridge within 2 hours of cooking, refrigerated for up to 24 hours), it’s considered safe to reheat them once. Make sure they’re heated thoroughly to 165°F.
Serving ideas
- Classic comfort food dinner: Picture this – tender beef tips over creamy and quick-to-fix instant pot mashed potatoes, paired with garlicky sautéed green beans. Finish it off with a warm apple crisp topped with a scoop of vanilla ice cream. It’s like a cozy hug in a meal!
- Elegant Sunday supper: Want to impress? Serve the beef tips over buttery egg noodles with roasted asparagus on the side. Add a drizzle of lemon for a fresh pop of flavor, and end the evening with a decadent chocolate mousse or cheesecake. Fancy, yet simple!
- Kid-friendly feast: Keep the kids happy with beef tips over fluffy rice and some crispy air-fried broccoli (it’s a sneaky way to make veggies fun!). Round it all out with gooey brownies or classic chocolate chip cookies—because who can say no to that?
- Cozy fall dinner: This one’s all about warm and hearty flavors. Serve your beef tips with creamy polenta and sweet glazed carrots, then toss in a simple arugula salad for a fresh balance. Top it all off with a slice of pumpkin pie or a spiced carrot cake – so good, it feels like autumn on a plate!
- Balanced family meal: Keep it fresh and wholesome with beef tips over roasted sweet potatoes, alongside a mixed greens salad with a zippy vinaigrette. End the meal with a colorful fruit salad – it’s light, healthy, and totally satisfying.
- Holiday-worthy spread: This one’s a showstopper. Think beef tips smothered in gravy over mashed potatoes, with dinner rolls on the side. Add crockpot glazed carrots and roasted Brussels sprouts, and then wow everyone with a rich pecan pie or a beautiful layered trifle for dessert. Holiday magic at its best!
More slow cooker comfort
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Crockpot Beef Tips and Mushroom Gravy
Recipe details
Ingredients
For the meat
- 2 tablespoons oil
- 2 tablespoons flour
- 1 ½ pounds beef tips an inexpensive cut like beef stewng meat or chuck roast is perfect
- salt & pepper
For the gravy
- 1 yellow onion choopped
- 2 cloves garlic sliced
- 1 pound mushrooms sliced
- ½ teaspoon ground paprika
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ⅓ cup red wine OR beef stock
- 3 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1-2 teaspoons salt or less depending on what kind of broth you’re using
- Black pepper to taste
To thicken
- 1 tablespoon cornstarch + cool water; or up to 4 tablespoons plus cool water, as needed
Instructions
- Brown beef: Add oil to large skillet over medium-high heat, then add beef (work in 2 batches if necessary; do not overcrow pan). Season beef with salt and pepper and sprinkle with flour; then cook until browned on all sides. Remove to a 5-6 quart slow cooker.
- Cook mushrooms: Add onion, garlic and mushrooms to hot skillet over medium heat. Cook until softened, about 4-5 minutes. Season with ground paprika, parsley and thyme; then add wine (or extra broth), beef broth and Worcestershire sauce, scraping any browned bits off the bottom of the pan. Bring to a boil, then take off the heat and season with salt and pepper to taste.
- Slow Cook: Carefully transfer mushroom and beef broth mix to meat in slow cooker. Stir well, then cover with a lid and cook on LOW for 8 hours or on HIGH for 4 hours.
- Thicken: Once cooking time is up, open slow cooker and stir. Stir in a cornstarch slurry, then cook with lid OPEN for 5-10 minutes or until thickened. Serve immediately.
Notes
Ingredient notes:
- Beef cuts: Use budget-friendly beef stew meat or chuck roast cut into chunks for tender, flavorful results. Avoid lean cuts like sirloin, which can dry out.
- Mushrooms: Skip them if you’re not a fan; the gravy will still be delicious. Use cremini or baby portobello mushrooms for richer flavor.
- Wine or broth: Red wine adds depth, but extra beef or chicken broth works just as well for a non-alcoholic option.
- Gravy seasoning: Replace the spices with a gravy mix packet for convenience—just reduce the cornstarch needed to thicken.
Recipe tips:
- Browning the beef: Don’t skip this step! It adds rich flavor and caramelized color to the meat and enhances the gravy.
- Thickening the gravy: Use cornstarch dissolved in cool water (never add it dry). Start with 1 tablespoon slurry and add more as needed for your desired consistency.
- Seasoning: Taste and adjust at each step to build layers of flavor.
Storage tips:
- Fridge: Store leftovers in an airtight container in the fridge within 2 hours of cooking; store for up to 1 day.
- Reheating: Heat on the stovetop, adding a splash of broth if the gravy thickens too much. Ensure leftovers are reheated to 165°F for safety.
Nutrition
More recipe information
Recipe first published on 10/09/2019. Updated with better text and new photos on 12/02/2024. The recipe has stayed exactly the same (minus the two typos… I had a new baby at the time of the original writing and I guess I was extremely tired 😉)
Jocelyn Collier says
What are beef tips. I am in Australia and have not heard of beef tips. What could I buy instead as your recipe sounds delicious.
Nora says
Jocelyn, for this recipe you can buy a roast and cut it up, or even use stew meat! Hope this helps.
Antonio Baker says
Great recipe. Made it for the first time last night and had it for dinner tonight and it was delicious. Really easy, really affordable, and can’t wait to share with my sister-in-law.
Sherry says
It was delicious! I used the red wine as suggested. I also cooked up a half of package of medium egg noodles and added them to the crockpot before serving.
Stanley Franse says
This was really good.
Alyssa says
This is such a delicious, easy to follow recipe! I love to make this as a Sunday dinner – can prep everything in the morning and have a delicious meal ready by the evening.
The only changes I make are using a little less mushrooms (husband isn’t a huge fan but I like them, all about compromise!), I typically omit the wine and only use beef broth, and I use a combo of smoked and regular paprika, as well as fresh thyme.
We serve this over mashed potatoes and eat with a green veggie, usually broccoli or green beans!
Emily says
This was amazing! We used beef broth in place of the wine, but did everything else exactly as it says in the recipe. I cannot believe how delicious this was. We served it over mashed potatoes and there were no leftovers!
Nora says
That sounds delicious, Emily! Glad you enjoyed the recipe.
Jim B. says
I made this dish for supper tonight and we loved it. I only cooked it in my crock pot for 6 hours on high. The beef cut with the fork tines. We served it with small taters roasted in olive oil, kosher salt, pepper and mixed succotash. I should have made more beef cause it was that good ! Thank you.
yvonne says
so amazing! my company loved every bite. i used round steak. So tender!
Sue Wilhelm says
This turned out amazing! I served it over mashed potatoes and everyone raved. Full of flavor and the meat was melt in your mouth tender. (I did use stew meat as suggested.) Had enough left for my lunch the next day and are it over noodles. Really love this meal and will be making it often. Thanks for sharing!!
PamC says
Excellent taste and so easy to prepare.
Nora says
I’m so glad!
Nicole says
Sorry If I missed this somehow, but did you specify what type of red wine should be used? Thanks!
Nora says
Nicole, I do usually specify this in recipes now, but I didn’t in the past. I recommend a dry red wine for cooking, a Cabernet Sauvignon or Pinot Noir would work well here. Hope this helps!
Kellie says
Oh my goodness, this was so good! Rave reviews from my whole family. I made it exactly as the recipe stated, including the wine, and served over mashed potatoes. Everyone went back for seconds. This will be going in the regular rotation! Thanks for sharing!
Kellie says
This was so good! My entire family loved it! I served it over mashed potatoes – my college aged daughter wants the recipe so she can try to make it on her own. This is going in my regular rotation!
Carah says
Wow this recipe is a keeper!!!
I feel like this is my masterpiece of dishes!
Nora Rusev says
I’m so glad to hear this, Carah! Thank you for making and enjoying my beef tips recipe so much – and thank you for coming back to leave a review, too. Much appreciated!
Betty says
perfectly delicious, with so much gravy!! served with mashed potatoes, noodles (no comment we like our carbs lol) and green beans – so yum
Nora Rusev says
Sounds good to me with the carbs 😉 Thanks for coming back to leave a review, Betty! I appreciate it.
Pam says
came out perfect, thank u!
Nora Rusev says
I’m glad to hear it, Pam!
Brenda R says
cut up my own chuck roast, used garlic powder instead of fresh bc that’s what I had, needed 2 tablespoons cornstarch to thicken to our taste, otherwise followed recipe to a tee and was perfect
Nora Rusev says
Thank you so much for sharing your alterations, Brenda. And I’m glad you enjoyed the meal!
Lorelai Anderson says
Made with wine as recommended, only used 1/2 pound mushrooms because husband isn’t a fan. Easy to make and meat came out tender with a good gravy, looked like the photos. I recommend!
Nora Rusev says
Lorelai, I’m so glad to hear this. Thank you so much for making my recipe, and for coming back to leave a review – I appreciate it very much.
LaBa says
OMG my grandma made these for me and my brothers all the time and I just made this recipe for my family and it taste likes grandma’s. THANK U!!!
Nora Rusev says
I’m so happy to hear this! Thank YOU for trusting in my recipe, and for leaving such a heartfelt comment.