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.
Crockpot Beef Tips with Cream of Mushroom
Course: Main CourseDifficulty: Easy6
servings10
minutes7
hours30
minutesBeef 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.
Crockpot Beef Tips with Cream of Mushroom at a glance
- Prep time: 10 minutes
- Cooking time: 7 hours 30 minutes
- Servings: 6 servings
- Ingredients: 12, led by beef chuck cubes or stew meat, (10.5 oz) condensed cream of mushroom soup, low-sodium beef broth, fresh cremini mushrooms
Tips for Crockpot Beef Tips with Cream of Mushroom
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.
Crockpot Beef Tips with Cream of Mushroom FAQ
How long does Crockpot Beef Tips with Cream of Mushroom take?
Crockpot Beef Tips with Cream of Mushroom takes 7 hours 30 minutes of cooking after 10 minutes of prep.
How many people does Crockpot Beef Tips with Cream of Mushroom serve?
This recipe makes 6 servings.
What do I need to make Crockpot Beef Tips with Cream of Mushroom?
12 ingredients, led by beef chuck cubes or stew meat, (10.5 oz) condensed cream of mushroom soup, low-sodium beef broth, fresh cremini mushrooms. Amounts are in the recipe card above.
Part of: 5 Crockpot Beef Tips Recipes for Stew Meat and Sirloin
