Mushroom Beef Tips Slow Cooker 4-Ingredient

Mushroom Beef Tips. Every Sunday after church, my grandmother would put a pot of these mushroom beef tips on the table, and the whole house smelled like comfort. The meat was so tender you never needed a knife, and that glossy brown gravy begged for a good piece of bread or a scoop of mashed potatoes to catch every drop. This is a simple, slow cooker, four-ingredient version of her Midwestern-style roast and gravy—no fancy tricks, just pantry staples and time doing the work for you. It’s the kind of recipe you start in the morning and come home to in the afternoon, with the slow cooker full of steam, tender beef, and soft mushrooms swimming in a rich, church-Sunday kind of gravy.

Serve these slow cooker mushroom beef tips spooned over a mound of buttery mashed potatoes, wide egg noodles, or steamed white rice so that rich brown gravy has somewhere to soak in. A simple side of buttered green beans, corn, or a crisp lettuce salad balances the richness nicely. Warm dinner rolls or thick slices of white bread are perfect for sopping up whatever gravy is left in the bottom of the bowl. For a true old-fashioned Sunday supper, finish with something simple and homey, like a fruit crisp or a scoop of vanilla ice cream.

Tender beef chunks and juicy mushrooms simmer in a slow cooker with creamy soup and onion mix for rich, brown gravy. Just four easy ingredients! Start it in the morning, and dinner’s ready by afternoon—perfect over mashed potatoes or noodles. No stirring needed; time makes it melt-in-your-mouth yummy. Family comfort food!

Servings: 6

Ingredients

• 2 1/2 to 3 pounds beef stew meat or beef chuck, cut into 1 1/2-inch chunks

• 2 (10.5-ounce) cans condensed cream of mushroom soup

• 1 (1-ounce) packet dry onion soup mix

• 8 ounces fresh mushrooms, sliced

Mushroom Beef Tips: Directions

1. Rub a little oil or nonstick spray inside a 5- to 7-quart slow cooker to keep it from sticking and make cleaning easy.

2. Put the sliced mushrooms in an even layer at the bottom. They’ll get soft and drink up the yummy juices while the beef cooks.

3. Add the beef chunks on top of the mushrooms. Break apart any stuck-together pieces so it all cooks the same.

4. In a bowl, stir the mushroom soup and onion soup mix together until it is smooth and well mixed. No water needed—the meat and mushrooms make their own liquid.

5. Pour the soup mix over the beef and mushrooms. Spread it with a spoon to cover everything. Do not stir it. Leave the layers as they are so the beef can become very soft.

6. Put the lid on and cook on LOW for 7 to 8 hours, until the beef falls apart with a fork. Don’t peek too much—it lets out heat and slows things down.

7. When done, softly stir to blend the meat, mushrooms, and thick gravy. If it feels too thick, pour in a little warm water or some broth to make it thinner. If too thin, cook uncovered on HIGH for 15 to 20 minutes.

8. Taste the gravy. Add just a tiny bit of salt and pepper if you want—the onion mix is already salty.

9. Switch to WARM until mealtime. Spoon beef tips and gravy over potatoes, noodles, or rice, with lots of meat and mushrooms in every bite.