Mushroom Beef Tips
Some recipes are mapped out. This one was me in front of the fridge at four o’clock, wondering how dinner was going to happen. I had some beef tips in the fridge, some mushrooms that needed attention soon and no desire to make anything complicated. It was one of those days where everything you did created three more things behind it. By the time I thought about dinner I wanted something that took almost no effort. So I grabbed a can of mushroom soup and a packet of onion soup mix and hoped for the best. I honestly didn’t expect much.
The slow cooker sat quietly on the counter while I went about my day Then a few hours later I walked through the kitchen and I smelled that smell. Well-marbled beef. Savory, mushroom. Warm onions. The kind of smell that makes a house immediately more homely.
I popped the lid for a fast look, and I knew dinner would be just fine. The beef was beginning to break down into tender pieces, and the sauce appeared thick and rich. The mushroom was tasting of the beef and gravy. By dinnertime when I poked the beef with a fork it just fell apart. I put it all over a pile of mashed potatoes, sprinkled a bit of black pepper on it and sat down anticipating a simple meal. Instead, it tasted like something that took a lot more work than it did.
That is likely why I kept this recipe in my regular rotation. Doesn’t ask much of me, but always delivers. This is the recipe for busy days, stressful days, rainy days, or days when I just don’t feel like cooking. It does exactly what I need it to do. “Good food. Not much work. Much comfort. Actually that’s a pretty good mix.
Ingredients
- 2 pounds beef stew meat or beef tips
- 1 can (10.5 oz) cream mushroom soup
- 1 package onion soup mix
- 8 oz sliced mushrooms, fresh
Directions
Step 1 Add the beef
- Put the beef tips in the bottom of the slow cooker.
- Spread them out to cook evenly.
Step 2: Add remaining ingredients
- Top the beef with the cream of mushroom soup.
- Sprinkle the onion soup mix evenly over the top.
- Add sliced mushrooms.
- Stir gently till all is coated.
- Perfection is overrated.
Step 3: Cooking
Cover and simmer on:
- LOW for 7 to 8 hours
- HIGH for 4 to 5 hours
The beef should be tender enough to shred easily with a fork. As the sauce cooks it will thicken.
Step 4: Serve
- Mix everything up well before serving.
- Scoop the beef and gravy over mashed potatoes, egg noodles, rice or even a thick slice of toasted bread.
Little Kitchen Notes
- Baby bella mushrooms taste better than regular white mushrooms.
- Mashed potatoes are especially good with the rich gravy.
- Add a little chopped parsley just before serving for nice colour.
- The leftovers taste even better the next day after the flavors have had more time to meld.
- Why you will love this recipe
- All you need is four ingredients.
- The crockpot does all the work for you.
- It tenderizes and flavors the beef.
- The mushrooms make a good, thick gravy.
- It’s like classic comfort food with little effort.
Concluding Thoughts
I think every home cook needs a few recipes like this stashed away somewhere. Not elaborate. Nothing too complicated. Just good, reliable food that makes the kitchen smell good and brings everyone to the table hungry. And honestly, those recipes often become the family favorites.
