Here’s a delicious, creamy crockpot beef tips and mushrooms recipe—easy, comforting, and perfect for a slow-cooked meal:
Ingredients (Serves 4–6)
- 2 lbs (900 g) beef stew meat, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced
- 1 cup (240 ml) beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup (120 ml) sour cream or cream cheese (for finishing)
- 2 tbsp all-purpose flour or cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the beef (optional but recommended):
- Heat olive oil in a skillet over medium-high heat.
- Brown beef on all sides (about 2–3 minutes per side). This adds extra flavor.
- Prepare the crockpot:
- Add browned beef, onions, garlic, and mushrooms to the crockpot.
- Pour in beef broth, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper.
- Stir to combine.
- Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is tender.
- Make it creamy:
- About 30 minutes before serving, stir in sour cream or cream cheese.
- If you prefer a thicker sauce, mix 2 tbsp flour or cornstarch with 2 tbsp water and stir into the crockpot. Cook for 15–20 more minutes until thickened.
- Serve:
- Garnish with fresh parsley.
- Serve over mashed potatoes, rice, or egg noodles for a complete meal.
✅ Tips:
- Mushrooms release liquid as they cook, which blends into a rich sauce.
- Browning the beef first isn’t necessary but gives the dish a deeper flavor.
- For extra flavor, add a splash of red wine or sherry along with the broth.
If you want, I can give a shortcut version that skips browning the beef entirely but still makes it creamy and flavorful in the crockpot. It’s great for super busy days. Do you want me to give that version too?
