Instructions
- Pat the beef cubes dry with paper towels. Season generously with salt and black pepper.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add half of the beef cubes in a single layer, ensuring not to overcrowd the pan. Sear for 3-4 minutes per side, until deeply browned. Remove the seared beef to the slow cooker. Repeat with the remaining beef. This searing step is crucial for developing rich flavor.
- Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Pour the cooked onions and garlic into the slow cooker with the seared beef.
- In a medium bowl, whisk together the two cans of cream of mushroom soup, condensed beef broth, Worcestershire sauce, dried thyme, and dried rosemary until well combined.
- Pour the soup mixture over the beef and onions in the slow cooker. Stir gently to ensure everything is evenly coated.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is incredibly tender and easily pulls apart with a fork.
- About 30 minutes before serving, if you prefer a thicker gravy, prepare a cornstarch slurry. In a small bowl, whisk together the cold water and cornstarch until smooth.
- Stir the cornstarch slurry into the slow cooker. Continue to cook on high for the remaining 30 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
- Taste the gravy and adjust seasoning if necessary, adding more salt or pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Cooking Tips and Variations
For the most flavorful beef tips, do not skip the searing step. Browning the beef before it goes into the slow cooker creates a rich, caramelized crust that adds incredible depth and complexity to the final dish. This Maillard reaction is key to developing those savory, umami notes that elevate the gravy.
When selecting your beef, opt for cuts that benefit from long, slow cooking. Chuck roast, sirloin tips, or pre-cut stew meat are excellent choices as they contain connective tissue that breaks down beautifully over time, resulting in fork-tender beef. Avoid leaner cuts like sirloin steak or tenderloin, as they can become dry and tough in the slow cooker.
The beauty of this recipe lies in its adaptability. For a richer, deeper flavor profile, consider adding a splash of red wine (about 1/2 cup) to the skillet after cooking the onions and garlic, scraping up any browned bits from the bottom of the pan, before adding it to the slow cooker. This deglazing step adds another layer of deliciousness.
You can easily make this a one-pot meal by adding vegetables directly to the slow cooker. Carrots, celery, and potatoes cut into 1-inch chunks can be added along with the beef and soup mixture. They will cook down beautifully in the flavorful gravy, absorbing all the wonderful tastes. For a burst of freshness and color, stir in a cup of frozen peas during the last 30 minutes of cooking.
While canned cream of mushroom soup provides incredible convenience and flavor, if you prefer a from-scratch gravy, you can make a roux by melting 1/4 cup butter in a saucepan, whisking in 1/4 cup flour, and then gradually whisking in 2 cups of beef broth and 1 cup of heavy cream until thickened. Season with salt, pepper, and dried mushrooms or mushroom powder for mushroom flavor, then add this to the slow cooker instead of the canned soup.
To adjust the gravy consistency, remember that a cornstarch slurry is your best friend for thickening. If you find the gravy too thick, you can always thin it out by stirring in a little extra beef broth or water, a tablespoon at a time, until it reaches your desired consistency. Conversely, if you want it even thicker, you can add another small cornstarch slurry. Always whisk cornstarch with cold liquid before adding to hot liquid to prevent lumps.
For a slightly different flavor profile, experiment with different dried herbs. A bay leaf added to the slow cooker and removed before serving can add a subtle, herbaceous note. A pinch of smoked paprika can also introduce a lovely smoky depth to the gravy.
Don’t be afraid to taste and adjust seasonings throughout the cooking process, especially towards the end. Different brands of broth and soup can vary in sodium content, so it’s always a good idea to fine-tune the salt and pepper to your personal preference before serving. A dash of garlic powder or onion powder can also boost the savory notes.
Storage and Reheating
This Slow Cooker Beef Tips with Creamy Mushroom Gravy recipe makes fantastic leftovers! To store, allow the beef tips and gravy to cool completely to room temperature. Transfer them to an airtight container and refrigerate for up to 3-4 days. Ensure the container is sealed well to prevent any odors from permeating other foods in your fridge.
For longer storage, this dish freezes beautifully. Once cooled, transfer the beef tips and gravy into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze, which saves space and allows for quicker thawing. It can be stored in the freezer for up to 3 months. Thaw frozen beef tips overnight in the refrigerator before reheating.
To reheat, there are several convenient options. For individual servings, the microwave is your quickest bet. Place the desired amount in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through, until heated through. Be careful not to overheat, as this can make the beef tough.
For larger portions or a more even reheat, transfer the beef tips and gravy to a saucepan or Dutch oven on the stovetop. Heat over medium-low heat, stirring occasionally, until simmering gently and thoroughly heated. If the gravy has thickened too much during storage, you can add a splash of beef broth or water to thin it back to your desired consistency while reheating. This method is particularly good for maintaining the creamy texture of the gravy.
You can also reheat in the oven. Place the beef tips and gravy in an oven-safe dish, cover with foil, and bake at 300°F (150°C) for 20-30 minutes, or until warmed through. This gentle heating method helps prevent the beef from drying out. No matter the reheating method, ensure the internal temperature reaches 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, while chuck roast or stew meat are highly recommended for their tenderness after slow cooking, you can also use other cuts. Sirloin tips or even bottom round can work, but they might be slightly less tender. The key is a cut with some fat and connective tissue that benefits from long, slow cooking. Avoid very lean cuts like tenderloin or flank steak, as they tend to dry out in the slow cooker.
Do I have to sear the beef?
While technically you don’t “have” to, searing the beef is a highly recommended step that significantly enhances the flavor of the final dish. Browning the beef creates a rich, caramelized crust through the Maillard reaction, which adds a deep, savory, and complex flavor to both the meat and the gravy. Skipping this step will still result in tender beef, but the overall depth of flavor will be noticeably less robust. It’s worth the extra few minutes of effort!
How can I make the gravy thicker or thinner?
To thicken the gravy, about 30 minutes before serving, create a cornstarch slurry by whisking 2 tablespoons of cornstarch with 1/4 cup cold water until smooth. Stir this mixture into the slow cooker and continue cooking on high until the gravy reaches your desired consistency. For a thinner gravy, simply stir in additional beef broth or water, a tablespoon at a time, until it’s just right. Remember to taste and adjust seasonings after thinning.
What are the best serving suggestions for these beef tips?
Slow Cooker Beef Tips with Creamy Mushroom Gravy are incredibly versatile. Classic pairings include fluffy mashed potatoes, which are perfect for soaking up every drop of that delicious gravy. Egg noodles are another popular choice, offering a comforting and traditional complement. You can also serve them over white rice, brown rice, or even polenta. For a balanced meal, consider adding a side of steamed green beans, roasted asparagus, or a simple side salad to cut through the richness of the dish.