Slow Cooker Beef Tips

Stew meat and mushrooms simmers away in a slow cooker all day, and is then finished off with a little cornstarch for thickening. Served atop egg noodles or mashed potatoes, this Slow Cooker Beef Tips is a great dinner for busy weekdays. 

Stew meat and mushrooms simmers away in a slow cooker all day, and is then finished off with a little flour for thickening. Served atop egg noodles, this Slow Cooker Beef Tips is a reminiscent of my mom’s beef stroganoff. During cooler months, I make this recipe once every week or two because it’s super easy – dump everything in the slow cooker, set it, and go. 

Despite what you see in the photos, my favorite way to serve this is actually over egg noodles. Add a side salad or roasted vegetables and you have a pretty well-rounded, satisfying meal. It’s may not be the prettiest dish, but it is an easy and comforting meal for a cool night. 

Recipe Notes:

While I follow the original recipe pretty closely, I do make a few changes: 

• I increase the amount of mushrooms in the recipe, from 8 oz., to 12-16 oz. (either one large package of presliced mushrooms, or two smaller packages).
• Before serving, I thicken the sauce with a couple tablespoons of cornstarch. We prefer a thicker sauce that will stick to egg noodles a little better, as that’s our preferred way to serve this dish. 

Print

Slow Cooker Beef Tips

Stew meat and mushrooms simmers away in a slow cooker all day, and is then finished off with a little cornstarch for thickening. Served atop egg noodles or mashed potatoes, this Slow Cooker Beef Tips is a great dinner for busy weekdays. 

Course Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 10 hours

Total Time 10 hours 10 minutes

Servings 6

Calories 289 kcal

Author Liz

Ingredients

• 10.5 oz. condensed cream of mushroom soup (1 can)
• 2/3 c. water
• 1 oz. package onion soup mix (1 packet)
• 1/2 tsp. coarsely ground black pepper
• 2 lbs. lean stew meat cut into 1-2 inch pieces
• 16 oz. trimmed and sliced white or baby bella mushrooms
• 2 Tbs. corn starch

Instructions

1. Whisk together cream of mushroom soup, water, onion soup mix, and black pepper in the bowl of a slow cooker. Add beef and mushrooms, stirring gently to coat.

2. Cover and cook on low for 8-10 hours.

3. Just before serving (eg. when preparing egg noodles or anything else you'll be serving),with the slow cooker still on low (return to low if it kicked over to warm), whisk in corn starch. Cook on low for 5 minutes, whisking frequently.

4. Serve over egg noodles, mashed potatoes, or rice.

Recipe Notes

Serving Suggestions: Serve over egg noodles, mashed potatoes, or rice. 

This recipe was adapted from Magnolia Table, p. 263.