Crockpot Creamy Beef Tips with Mushroom Gravy

Ingredients

• 2 lb (900 g) beef stew meat, cut into bite-sized cubes

• 1 can (10.5 oz / 298 g) condensed cream of mushroom soup

• 1 packet (about 1 oz / 28 g) onion soup mix

• 1 cup (240 ml) beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• ½ teaspoon black pepper

• ½ teaspoon dried thyme (optional)

• ½ cup sour cream (optional, for extra creaminess)

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water, if needed to thicken

• 12 oz (340 g) egg noodles, for serving

• Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: Prepare the beef

Cut the beef into evenly sized cubes and trim away any excess fat. Pat dry with paper towels. For extra flavor, brown the beef in a hot skillet with a little oil before adding it to the Crockpot.

Step 2: Add ingredients to the slow cooker

Place the beef cubes into the Crockpot. Add the cream of mushroom soup, onion soup mix, beef broth, Worcestershire sauce, garlic powder, black pepper, and optional thyme.

Step 3: Mix the gravy

Stir gently to coat the beef evenly in the creamy mushroom mixture. The sauce may look thick at first; the beef will release juices as it cooks.

Step 4: Slow cook

Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is tender. Cooking times vary depending on the size of the beef cubes and the slow cooker.

Step 5: Make the sauce creamy

If using sour cream, stir it in during the last 15–20 minutes of cooking. Avoid boiling the sauce after adding sour cream, as it may separate.

Step 6: Thicken the gravy if needed

If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water. Stir the slurry into the Crockpot and cook for another 10–15 minutes until thickened.

Step 7: Cook the noodles

Boil the egg noodles separately according to the package instructions. Drain well and arrange them on serving plates.

Step 8: Serve

Spoon the creamy beef tips and mushroom gravy over the noodles. Garnish with chopped parsley and serve warm.

Nutrition Information

Approximate per serving, including egg noodles, based on 6 servings.

Nutrition varies depending on the beef cut, soup brand, broth, and noodle portion.

Nut Information and Allergens

• Nuts: No peanuts or tree nuts are required in the standard recipe.

• Dairy: Cream of mushroom soup and sour cream may contain milk.

• Gluten: Onion soup mix, condensed soup, Worcestershire sauce, and egg noodles may contain wheat or gluten.

• Eggs: Egg noodles contain eggs.

• Soy: Some packaged soups and seasoning mixes may contain soy.

• Cross-contact: Check product labels for allergen warnings, especially if cooking for someone with a severe allergy.

Tips for the Best Results

• For deeper flavor: Brown the beef before slow cooking.

• For a richer gravy: Use sour cream at the end, or add a small splash of cream.

• For gluten-free cooking: Use certified gluten-free soup, seasoning, broth, and noodles.

• For lower sodium: Choose reduced-sodium broth and soup, and use only part of the onion soup mix.

• Serving ideas: Serve with steamed broccoli, green beans, roasted carrots, or a side salad.

Frequently Asked Questions

Can I use a different cut of beef?
Yes. Beef chuck or stew meat works well because slow cooking helps tenderize tougher cuts.

Can I make it without noodles?
Yes. Serve the beef tips over mashed potatoes, rice, or roasted vegetables.

Can I prepare it the night before?
You can measure the ingredients and refrigerate them separately or assemble them in a food-safe container in the refrigerator. Keep raw beef refrigerated at 40°F (4°C) or below, and transfer everything to the slow cooker when ready to cook. Do not leave raw beef sitting at room temperature.

How should leftovers be stored?
Refrigerate within 2 hours in shallow, covered containers and use within 3–4 days. Reheat to 165°F (74°C).