Steak Tips in Crockpot with Mushroom Gravy
Steak tips in crockpot style turn a budget-friendly sirloin cut into tender bites in a rich mushroom gravy. Serve them over mashed potatoes or egg noodles for a comfort dinner.
6
servings15
minutes6
hoursSirloin steak tips braise with mushrooms and onions in a beefy sauce until tender, then get thickened into gravy.
Ingredients
2 lb sirloin steak tips, cut into 1 1/2-inch cubes
2 tbsp all-purpose flour
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp olive oil
8 oz cremini mushrooms, sliced
1 large onion, sliced
4 cloves garlic, minced
1 1/2 cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp dried thyme
2 tbsp cornstarch
3 tbsp cold water
Chopped parsley, for serving
Directions
- Toss the steak tips with the flour, salt and pepper in a bowl.
- Brown the tips in hot oil in batches, about 2 minutes per side. Do not crowd the pan.
- Place the onion, mushrooms and garlic in a 6-quart slow cooker.
- Add the browned steak tips on top.
- Whisk the broth, Worcestershire, tomato paste and thyme and pour over the meat.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
- The beef should be fork-tender. If it still resists, give it another 30 minutes.
- Stir the cornstarch into the cold water and pour into the pot.
- Cook uncovered on HIGH for 15 minutes until the gravy thickens.
- Serve over mashed potatoes or noodles with parsley.
Notes
- Beef stew meat or chuck cubes work and may need an extra hour. Skip the flour for a gluten-free gravy and rely on cornstarch. Add a splash of red wine for depth. Leftovers keep 4 days and reheat on low with broth.
Choosing and searing steak tips
Steak tips in the crockpot turn a budget cut into a tender, gravy-covered dinner. Sirloin tips have good beef flavor and enough marbling to stay moist through six hours on LOW. A quick sear in a hot pan before they go in builds a brown crust that flavors the gravy. Prep takes about 15 minutes, plus the searing time, and the slow cooker handles the rest.
The flour on the beef does two jobs. It helps the cubes brown, and it thickens the juices slightly as they cook. A cornstarch slurry at the end finishes the mushroom gravy, so it coats a spoon and clings to mashed potatoes or egg noodles. It is the kind of meal that tastes like a Sunday dinner.
Ingredient notes
Sirloin steak tips: Buy them whole and cut them yourself into 1 1/2-inch cubes. Pre-cut stew meat is often a mix of random scraps that cook unevenly. Sirloin tips are tender and cook faster than chuck. Look for pieces with a deep red color and little gristle.
Cremini mushrooms: They add deep, earthy flavor. Slice them thick, about 1/4 inch, so they do not vanish into the gravy.
Tomato paste: A tablespoon adds body and a touch of sweetness. It is the secret behind a gravy that tastes like it simmered all day.
Worcestershire sauce: Two tablespoons give the broth a tangy depth that pairs with beef.
Beef broth: Choose low-sodium so you can season the gravy at the end. Regular broth turns salty once the liquid reduces. Add a pinch of salt only after the gravy thickens, because the juices concentrate as they cook.
Tips for the best result
Do not crowd the pan: The most common mistake is dumping all the beef in at once. The pan cools, the meat steams and turns gray. Sear in two or three batches, about 2 minutes per side. Deglaze the pan with a splash of broth after the last batch, scraping up the brown bits, and pour it into the slow cooker.
Dry the beef first: Pat the cubes dry before the flour goes on. Wet meat will not brown, and flour turns pasty.
Check for fork-tender: Sirloin should be tender at 6 hours on LOW. If it still resists, give it another 30 minutes. The gravy will be better for the extra time. Stir the cornstarch into cold water before it goes in the pot, never straight into hot liquid, or it will clump.
Steak tip crockpot recipes swaps
Use chuck roast cubes for a richer, softer result, with an extra 1 to 2 hours. Add a splash of red wine in place of some of the broth, or a spoonful of Dijon for tang. Stir in a few spoonfuls of sour cream at the end, off the heat, for a stroganoff-style gravy. A handful of pearl onions or sliced carrots added at the start makes it a fuller meal.
Do not use very lean cuts like eye of round. They get dry and tough in the slow cooker, even with plenty of liquid.
What to serve with it
Serve over mashed potatoes, buttered egg noodles or rice. Steamed green beans or roasted broccoli add a green side. Spoon the gravy over everything and scatter parsley on top.
Serve and store
Store the beef and gravy together for 4 days in the fridge. Reheat covered over low heat with a splash of broth. The beef freezes well in the gravy for up to 3 months. Thaw overnight in the fridge before reheating. Mushrooms soften more after freezing, but the gravy tastes great.
Steak Tips in Crockpot with Mushroom Gravy at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 15, led by sirloin steak tips, all-purpose flour, kosher salt, black pepper
Tips for Steak Tips in Crockpot with Mushroom Gravy
Beef stew meat or chuck cubes work and may need an extra hour. Skip the flour for a gluten-free gravy and rely on cornstarch. Add a splash of red wine for depth. Leftovers keep 4 days and reheat on low with broth.
Steak Tips in Crockpot with Mushroom Gravy FAQ
How long does Steak Tips in Crockpot with Mushroom Gravy take?
Steak Tips in Crockpot with Mushroom Gravy takes 6 hours of cooking after 15 minutes of prep.
How many people does Steak Tips in Crockpot with Mushroom Gravy serve?
This recipe makes 6 servings.
What do I need to make Steak Tips in Crockpot with Mushroom Gravy?
15 ingredients, led by sirloin steak tips, all-purpose flour, kosher salt, black pepper. Amounts are in the recipe card above.
