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Slow cooker beef tips served with rice, combine beef and mushrooms combined in an easy-to-make sauce. Beef tips are made with beef stew meat with added mushrooms for more flavor.
Easy-to-Make Beef Tips
I have always loved beef tips served with rice or potatoes. Once I began cooking as an adult, I looked for an easy recipe to fix and forget. This recipe was given to me by my aunt. The only catch is to make it this way, you must buy Dawn’s Fresh mushroom steak sauce. You could make it without that, but this gives it a deliciously rich flavor.
The fact that I adapted this to go into the slow cooker just made my life easier. That said, you could do this on the stovetop if you wanted. I use the slow cooker anytime possible, as it saves me from being on my feet for long periods. I hurt once I stand very long, so these slow cooker recipes are my favorites! This one tastes fabulous as well.
What You Will Need for These Beef Tips
Slow cooker: I love my programmable CrockPot, but you can use any. If you do not have one, this will work on the stovetop.
Beef: I use beef round roast that I buy in bulk and cut into chunks. I get it cheaper this way than buying precut stew meat. You can use either. Round steak would also work though you must cook it long enough to get it tender.
Dawn’s Fresh Mushroom Steak Sauce: I buy my Mushroom Steak Sauce here in Texas at HEB. I know for sure that Amazon sells it as well. I am not sure about other grocery stores. This ingredient makes these beef tips as yummy as they are. You need not worry about making a particular gravy with this sauce. Just thicken and serve. It is scrumptious.
Beef broth: You could use water or another broth for this, but beef broth adds that little bit of extra flavor. If you use water, you may need to increase the salt, depending on how much you like it.
Minced garlic: The jar of pre-minced garlic is my favorite. You could very easily use fresh garlic, though. Just mince and add the amount needed.
Mushrooms: White, fresh mushrooms are what I use. You could use canned, frozen, or another fresh type of mushroom. I have used frozen and canned whenever I do not have fresh ones. Also, these do not have to be in this recipe. You could increase the beef and leave out the mushrooms. My family loves them, though.
Cornstarch: I use this to thicken the juice that the beef and mushrooms are cooking in. You would not have to thicken the sauce, but it does allow the juice to stay on your rice or potatoes without running everywhere.
Rice or Potatoes – Serve with a side. I usually serve it over a bed of rice. You could choose whichever starch you like.
Slow Cooker or Stovetop
In the past, I had always cooked this on the stovetop. I did not adapt it to the slow cooker till much later. If you do this on the stovetop, you must boil and simmer the meat long enough to get good and tender. It takes a bit to get the beef tender to the point of sticking your fork easily into it.
The stovetop option works when you have not planned ahead to cook it or when you do not own one.
The slow cooker was a way for me to cook it without having to keep a constant watch on it. I can do my housework or hobbies without constantly stirring or checking on them. If you cook it longer in the slow cooker, the meat will fall apart from being so tender. It will not stick or lose all its juices.
Slow Cooker Beef Tips with Rice
Equipment
- 1 Crockpot
Ingredients
- 1 ½ pound beef stew meat
- 2 cans Dawn Fresh mushroom steak sauce
- 1 cup beef broth
- 2 teaspoons minced garlic
- ½ tablespoon paprika
- ½ teaspoon salt
- ½ teaspoon black peppper
- 1 package 8 ounce white mushrooms sliced or chopped
- 1-2 Tablespoons cornstarch
Instructions
- Add the beef stew meat, broth, garlic, paprika, salt, and pepper in a slow cooker. Cook till half done - low for 4 hours or high for 2 hours.
- Next, add your Dawn Fresh Mushroom Steak Sauce and your sliced or chopped mushrooms. Cook until thoroughly done. On low for 4 hours or high for 2-3 hours.
- Once the meat is tender, reserve some of the broth in a small bowl. Mix in 1-2 tablespoons of cornstarch. This can be poured back in to thicken the juice.
- Serve with rice or potatoes.
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