Description

Slow Cooker Beef Tips with Mushrooms is a comforting and flavorful dish featuring tender beef tips slow-cooked with pearl onions, mushrooms, and aromatic seasonings in a rich tomato and beef broth gravy. Perfect served over mashed potatoes, parsnips, cauliflower, or noodles, this recipe delivers a hearty and satisfying meal with minimal hands-on time.

Ingredients

Main Ingredients

2 lbs. beef tips (cubed sirloin) or cubed beef stew meat (1- to 2-inch pieces)
1 (12-ounce) bag frozen pearl onions (add while still frozen)
¼ cup tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon coarse sea salt
½ teaspoon black pepper
8 ounces fresh mushrooms, sliced or coarsely diced
1 ½ cups low-sodium beef broth

Thickening

2 to 4 tablespoons cornstarch

To Serve

Cooked mashed potatoes, mashed parsnips, cauliflower, or noodles
Snipped fresh parsley for garnish (optional)

Optional Instant Pot Searing

1 tablespoon avocado oil, divided (for Instant Pot version only)

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Instructions

Prepare Ingredients: Gather all ingredients and keep the pearl onions frozen. Pat beef tips dry if necessary.
Combine Beef and Seasonings: In a 6- to 7-quart slow cooker, add the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, coarse sea salt, and black pepper. Stir well until the beef and onions are evenly coated with the tomato paste and seasonings.
Add Mushrooms and Broth: Place the sliced fresh mushrooms on top of the beef mixture. Pour the low-sodium beef broth evenly over all ingredients in the slow cooker.
Cook the Beef: Cover the slow cooker with the lid and cook on high for 4 hours or on low for 6 to 8 hours, until the beef is tender and the flavors have melded together.
Make Cornstarch Slurry: Once the beef is tender, ladle about ¼ cup of the hot cooking liquid into a small bowl. Whisk in 2 tablespoons of cornstarch until the mixture is smooth and free of lumps.
Thicken Gravy: Pour the cornstarch slurry back into the slow cooker. Stir to combine, cover, set the slow cooker to high, and cook for an additional 30 minutes or until the gravy thickens. For a thicker consistency, repeat the slurry step with an additional 2 tablespoons cornstarch.
Serve: Spoon the beef tips and mushroom gravy over cooked mashed potatoes, mashed parsnips, cauliflower, or noodles. Garnish with snipped fresh parsley if desired.
Storage: Store any leftovers in a covered container in the refrigerator for up to 5 days.
Optional Instant Pot Searing: For an enhanced flavor using an Instant Pot, select the ‘Saute’ function and heat ½ tablespoon avocado oil until shimmering. Brown half the beef for 2 minutes per side and set aside. Repeat with the remaining oil and beef. Remove browned beef to a plate.
Instant Pot Mushroom Sauté: Add ½ cup beef broth to the Instant Pot and scrape the bottom to deglaze. Add mushrooms, garlic powder, onion powder, thyme, salt, and pepper. Cook for 3 to 4 minutes, stirring occasionally. Press ‘Cancel’ to stop cooking before proceeding with the slow cooker steps.

Notes

Frozen pearl onions should be added directly from the freezer without thawing for best texture.
If using Instant Pot, browning the beef before slow cooking enhances flavor but is optional.
You can substitute beef tips with any cubed beef stew meat, preferably sirloin for tenderness.
Adjust cornstarch quantity to achieve desired gravy thickness.
This dish freezes well; store in airtight containers for up to 3 months.
Serve over creamy mashed potatoes or low-carb options like mashed cauliflower for variety.