Ingredients

3 lbs stew meat (or beef tips from tenderloin/sirloin), cut into 2-inch pieces

3 tablespoons vegetable oil, divided

1 teaspoon garlic salt

Freshly ground black pepper, to taste

2 cups beef broth

1 tablespoon Worcestershire sauce

1 package (about 1 oz) dry onion soup mix

1 cup diced yellow onion

2 cups sliced fresh mushrooms

1 tablespoon minced garlic

3 tablespoons cold water

3 ½ tablespoons cornstarch

Instructions

Step 1: Heat 2 tablespoons of vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Season half of the beef pieces with garlic salt and freshly ground black pepper. Add them to the skillet and sear until browned on all sides, about 2-3 minutes per side. Do not cook through. Using a slotted spoon, transfer the seared beef to your slow cooker.

Step 2: Add the remaining 1 tablespoon of oil to the pan and repeat the searing process with the rest of the beef. Transfer these pieces to the slow cooker as well.

Step 3: Pour the beef broth and Worcestershire sauce over the seared beef in the slow cooker. Sprinkle the dry onion soup mix evenly on top. Add the diced onion, sliced mushrooms, and minced garlic. Season with additional freshly ground black pepper if desired.

Step 4: Cover the slow cooker and cook on LOW for 5 to 6 hours, or on HIGH for 3 to 4 hours, until the beef is fork-tender.

Step 5: About 20-30 minutes before cooking is complete, whisk together cold water and cornstarch in a small bowl to form a smooth slurry. Pour this into the slow cooker and stir gently to combine. Re-cover and continue cooking until the gravy thickens to your desired consistency.

Step 6: Serve the beef tips with creamy mushroom gravy generously over warm garlic mashed potatoes, noodles, or rice. Enjoy!

Tips & Variations

For deeper flavor, marinate the beef in Worcestershire sauce and garlic salt for 30 minutes before searing.

Use cremini or baby bella mushrooms for a richer mushroom taste.

Substitute beef broth with mushroom broth for an extra earthy flavor.

For a dairy-free option, serve over rice or noodles instead of mashed potatoes made with butter or cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to preserve the beef’s tenderness and prevent the gravy from thickening too much. You can also freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use a different cut of beef?

Yes, tender cuts such as sirloin or tenderloin tips work well, but stew meat is ideal for slow cooking as it becomes very tender and flavorful over time.