Creamy Crockpot Beef Tips & Mushrooms

Ingredients

Beef:

• 2-3 lbs beef stew meat or chuck roast, cut into 1-inch pieces

• 2 tablespoons vegetable oil

• 1½ teaspoons salt

• ½ teaspoon black pepper

• 2 tablespoons flour (optional, for coating)

Vegetables:

• 1 medium onion, diced

• 2-3 cloves garlic, minced

• 8 oz mushrooms, sliced

• 1 tablespoon Worcestershire sauce

Liquid Base:

• 1½-3 cups beef broth

• 1 can (10.5 oz) cream of mushroom soup

• 1 packet onion soup mix

Seasonings:

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried thyme

• ½ teaspoon paprika

For Thickening:

• 3 tablespoons cornstarch

• 3 tablespoons cold water

Instructions

Sear the Beef (Optional but Recommended):

1. Heat oil in a large skillet over medium-high heat

2. Season beef with salt and pepper, optionally coat with flour

3. Working in batches, sear beef pieces on all sides for 1-2 minutes per side until browned

4. Transfer seared beef to slow cooker

Build the Base:
5. In the same skillet, add onion, garlic, and mushrooms, cooking for 4-5 minutes until softened
6. Add Worcestershire sauce, paprika, thyme, and other seasonings
7. Pour in beef broth, scraping up any browned bits from the bottom of the pan

Slow Cook:
8. Transfer the mushroom mixture to the slow cooker with the beef
9. Add cream of mushroom soup and onion soup mix, stirring to combine
10. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours

Finish and Thicken:
11. In the last 30 minutes, mix cornstarch with cold water to create a slurry
12. Stir the cornstarch slurry into the slow cooker
13. Cook uncovered for 10-15 minutes until sauce thickens
14. Season with additional salt and pepper to taste

Serve:
15. Serve immediately over mashed potatoes, egg noodles, or rice
16. Garnish with fresh parsley if desired