# Crockpot Beef Tips with Cream of Mushroom

Beef tips in a creamy mushroom gravy that needs no thickener, built on a can of condensed soup.

 

 

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## Crockpot Beef Tips with Cream of Mushroom

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

7

hours 

30

minutes

Beef tips in a creamy mushroom gravy that needs no thickener, built on a can of condensed soup.

### Ingredients

- 2 lb beef chuck cubes or stew meat, cut into 1 1/2 inch pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup low-sodium beef broth
- 8 oz fresh cremini mushrooms, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup sour cream, at room temperature
- 2 tablespoons chopped fresh parsley

### Directions

- Pat the beef dry and season with the salt and pepper.
- Spread the onion and mushrooms across the bottom of the crockpot so they sit under the meat.
- Lay the beef over the vegetables in a single layer.
- Whisk the soup, broth, Worcestershire sauce, garlic and thyme in a bowl until smooth.
- Pour the sauce over the beef and leave it unstirred.
- Cover and cook on LOW for 7 to 8 hours, or on HIGH for 4 hours.
- After 6 hours on LOW, lift the lid once to stir and test a cube with a fork.
- When the beef is tender, turn the pot off and let it sit for 5 minutes.
- Stir the sour cream in a spoonful at a time, using a few spoons of hot sauce to warm it first.
- Serve over egg noodles or mashed potatoes, topped with parsley.

 

### Notes

 

Leave the sour cream out and freeze the beef in its sauce for up to 3 months; stir in fresh sour cream when you reheat. Sirloin tips are done at 5 to 6 hours on LOW. Reheat gently, because boiling splits the sauce.

 

  

## Why condensed soup makes a quick gravy

 

The soup brings salt, starch and body, so no thickener is needed. Mushrooms add earthiness, and sour cream adds tang.

 

It is a classic comfort shortcut.

 

## Swaps and serving

 

Cream of celery can replace mushroom soup, though you lose some depth. Do not boil the sauce after the sour cream goes in. Serve over egg noodles or mashed potatoes.

 

A handful of peas adds color.

 

## Freezing and the cold-cream mistake

 

Freeze the beef and sauce without the sour cream and add fresh when you reheat.

 

The mistake is stirring cold sour cream straight into hot sauce. It curdles. Warm it with a little hot liquid first.

 

## Serving the creamy gravy

 

This gravy is mild and creamy, so it likes a starch that can soak it up. Mashed potatoes or noodles are best. Finish with fresh parsley, which adds a green note. If the sauce seems too thick, thin it with a spoon of broth.

 

If you have time, brown the beef first. It is optional here, but it gives the gravy more depth than the soup alone.