Description
This Creamy Crockpot Beef Tips & Mushrooms recipe is a comforting slow-cooked dish featuring tender beef stew meat simmered with mushrooms in a rich and velvety mushroom sauce. Perfect for busy days, it requires minimal prep and delivers hearty flavor with a creamy finish, ideal served over rice or noodles.
Ingredients
Scale
Beef and Vegetables
- 1.5 lbs beef stew meat or beef tips, cut into bite-sized cubes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
Sauce and Seasonings
- 1 can (10.5 oz) cream of mushroom soup
- 1 packet (1 oz) ranch dressing mix
- 1 packet (1 oz) brown gravy mix
- 1 cup beef broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare Ingredients: Begin by cutting the beef stew meat into bite-sized cubes and slice the mushrooms. Finely chop the onion and mince the garlic cloves to ensure they will blend well into the sauce.
- Layer Meat and Mushrooms: Place the beef stew meat along with the sliced mushrooms and chopped onion into the slow cooker, spreading evenly for uniform cooking.
- Mix Sauce: In a separate bowl, combine the cream of mushroom soup, ranch dressing mix, brown gravy mix, beef broth, heavy cream, minced garlic, salt, and pepper. Whisk thoroughly to create a smooth and well-seasoned sauce.
- Add Sauce to Slow Cooker: Pour the prepared sauce mixture over the beef and mushrooms in the slow cooker. Dot the top with butter pieces to enhance richness.
- Slow Cook: Cover the slow cooker and cook on low for 8 hours. This slow, gentle cooking tenderizes the beef while allowing the flavors to meld perfectly.
- Final Touches and Serve: Once cooking is complete and the beef is fork-tender, give the mixture a gentle stir. Serve hot over cooked rice or noodles for a hearty, comforting meal.
Notes
- For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- You can substitute sour cream for heavy cream if preferred for a tangier sauce.
- Use fresh mushrooms for best flavor but canned mushrooms can be used in a pinch.
- Adjust salt and pepper to taste, especially if your broth or soup is already salted.
- Leftovers keep well refrigerated up to 3 days and can be frozen for up to 2 months.
