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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


  • 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


  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.