Description

This Creamy Crockpot Beef Tips with Mushrooms recipe offers tender, slow-cooked beef in a rich, creamy mushroom sauce. Perfect for a comforting meal, the beef is cooked low and slow in a crockpot, allowing flavors to meld beautifully with savory broth, Worcestershire sauce, and fresh garlic. Finished with a touch of heavy cream and thickened with cornstarch, this dish pairs wonderfully with rice or noodles for an indulgent dinner.

Ingredients

Scale

Beef and Vegetables

2 pounds beef tips
1 cup mushrooms, sliced
1 onion, chopped
2 cloves garlic, minced

Liquids and Seasonings

1 cup beef broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper

Thickening Agent

1 tablespoon cornstarch
2 tablespoons water

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Instructions

Prepare Ingredients: Place 2 pounds of beef tips into the crockpot, then add 1 cup of sliced mushrooms, 1 chopped onion, and 2 cloves of minced garlic for a flavorful base.
Add Liquids and Seasonings: Pour in 1 cup of beef broth along with 2 tablespoons of Worcestershire sauce, then season with 1 teaspoon salt and 1/2 teaspoon black pepper to enhance the taste.
Slow Cook the Beef: Cook the mixture on low heat for 6 to 8 hours, or until the beef is tender and infused with the rich flavors of the broth and aromatics.
Incorporate Cream: About 30 minutes before the cook time ends, stir in 1 cup of heavy cream to add a luscious, creamy texture to the sauce.
Thicken the Sauce: Mix 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl until smooth, then add this slurry to the crockpot to thicken the sauce, stirring well.
Final Cook: Continue cooking for the final 30 minutes allowing the sauce to thicken and coat the beef tips beautifully.
Serve: Serve the creamy beef tips hot over a bed of rice or noodles for a complete and satisfying meal.

Notes

For extra flavor, sear the beef tips briefly in a hot skillet before adding them to the crockpot.
Adjust the salt and pepper to taste, especially if using a salty Worcestershire sauce.
Use full-fat heavy cream for the creamiest texture, but half-and-half can be substituted for a lighter version.
If the sauce is too thick, add a small amount of beef broth to loosen it.
Fresh mushrooms can be swapped with canned mushrooms in a pinch, but fresh provides better texture.
Leftovers keep well in the refrigerator for up to 3 days and freeze beautifully.