Crock Pot Beef Tips and Gravy with Tender Mushrooms Step-by-step instructions

Before you start

Gather all necessary ingredients and equipment before beginning the cooking process. Slice the fresh mushrooms evenly and measure out the beef broth and onion soup mix.

Cut the beef into uniform one-inch cubes to ensure even cooking throughout the process. Heat the skillet thoroughly before adding the beef, ensuring a hot surface is ready to sear the meat quickly without overcooking the interior.

Instructions

Searing the Beef

1. 1Sear the Beef Cubes
   Heat a large skillet over medium-high heat. Add the beef tips to the hot skillet, working in batches if necessary to avoid crowding the pan. Sear the beef cubes for 2 to 3 minutes per side until a deep, golden-brown crust forms on all surfaces. Transfer the seared beef to the slow cooker.
   Look for The beef should sizzle loudly and develop a rich brown crust.
   Tip Do not crowd the skillet, as this causes the meat to steam instead of sear.

The skillet should sizzle loudly as the beef cubes touch the hot pan. At the end of this phase, the beef cubes must display a deep, caramelized brown crust on all sides, releasing a rich, savory aroma.

The interior of the meat will still be raw, which is expected before the slow cooking process begins.

Slow Cooking the Beef and Mushrooms

2. 2Slow Cook the Beef and Mushrooms
   Add the sliced brown button mushrooms to the slow cooker with the seared beef. Pour the savory beef broth over the ingredients, then sprinkle the dry onion soup mix evenly across the top. Stir gently to combine. Cover the crock pot with the lid and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
   Look for The beef should be fork-tender and the mushrooms soft.
   Tip Keep the lid closed to maintain a steady cooking temperature.

Inside the slow cooker, the liquid should show very gentle, occasional bubbles around the edges. The beef tips will have softened significantly, and the mushrooms will appear tender and darker in color. A rich, onion-scented steam will rise from the crock pot when the lid is lifted.

Thickening the Gravy

3. 3Simmer and Reduce the Gravy
   To thicken the gravy, turn the slow cooker to high and simmer with the lid slightly ajar for the last 15 to 20 minutes of cooking. This allows the savory broth to reduce and thicken naturally. Ensure the beef reaches a safe internal temperature of 145°F (63°C) and let it rest for 3 minutes before serving.
   Look for The gravy should be glossy and coat the back of a spoon.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Leaving the lid slightly ajar allows steam to escape, helping the gravy reduce.

The gravy should transition from a thin broth to a thick, glossy sauce that coats the back of a spoon. The beef tips will be tender enough to shred easily with a fork. Ensure the gravy is simmering gently with the lid ajar, allowing the liquid to reduce and concentrate into a smooth, velvety texture.

Common mistakes

One common mistake is skipping the searing step, which results in pale beef and a gravy that lacks depth and color. Another error is adding too much liquid initially, which dilutes the rich flavors of the onion soup mix and broth.

Avoid lifting the slow cooker lid frequently during the cooking process, as this releases trapped heat and significantly extends the required cooking time.

How to tell it’s done

The beef tips are done when they are tender enough to be easily shredded with a fork. To ensure food safety, the beef must reach a minimum internal temperature of 145°F (63°C) when tested with a digital meat thermometer.

After reaching this temperature, allow the meat to rest for at least 3 minutes to let the juices redistribute throughout the beef fibers before serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest