Slow Cooker 4-Ingredient Mushroom Beef Tips

This Slow Cooker 4-Ingredient Mushroom Beef Tips recipe is the ultimate “set it and forget it” comfort meal. By layering the mushrooms at the bottom, they release their moisture directly into the beef, while the condensed soup and onion mix create a savory, salt-forward gravy that tastes like it simmered on a stove all day. It’s a rich, velvet-textured dish that turns humble stew meat into a gourmet-style dinner.

Slow Cooker Mushroom Beef Tips

Ingredients:

How To Make Slow Cooker Mushroom Beef Tips:

Step 1: The Mushroom Bed: Lightly grease your 4/6-quart slow cooker. Scatter the sliced mushrooms across the bottom.

Tip: Using Cremini (Baby Bella) mushrooms instead of white button mushrooms will give the gravy a slightly deeper, earthier color and flavor, though both work beautifully!

Step 2: Add the Beef: Layer the beef chunks over the mushrooms. Try to spread them out so they aren’t in one giant clump; this ensures the heat reaches the center of the meat evenly.

Step 3: The Concentrated Sauce: In a separate bowl, whisk together the cream of mushroom soup and the dry onion soup mix.

Tip: It will look very thick, but resist the urge to add water. As the beef and mushrooms cook, they will release plenty of natural juices that will turn this thick paste into a perfectly glossy gravy.

Step 4: Slow and Steady: Pour the soup mixture over the beef, ensuring it’s well-coated. Cover and cook on LOW for 7/8 hours or on HIGH for 4/5 hours. You’ll know it’s done when the beef is fork-tender and practically melts when pressed.

Step 5: The Finish: Stir everything together gently. Switch the slow cooker to WARM and let it rest for 10/15 minutes. This “cooldown” period is when the starches in the soup really settle and thicken the gravy to a professional consistency.