Ingredients
For the Beef Tips:
– 900 g beef sirloin tips (or stew meat, cut into bite-sized pieces)
– 1 tablespoon olive oil
– 1 medium onion (chopped)
– 2 cloves garlic (minced)
– 225 g mushrooms (sliced)
– 240 ml beef broth
– 120 ml red wine (optional)
– 1 teaspoon Worcestershire sauce
– 1 teaspoon dried thyme
– Salt and pepper (to taste)
For the Creamy Sauce:
– 1 can (300 g) cream of mushroom soup (or homemade equivalent)
– 120 ml heavy cream (or half-and-half for a lighter option)
– 2 tablespoons cornstarch (mixed with 2 tablespoons water to create a slurry)
Optional Garnish:
– Fresh parsley (chopped)
Instructions
1- Brown the Beef
Heat the olive oil in a large skillet over medium-high heat. Season the beef tips generously with salt and pepper.
Sear the beef in batches until browned on all sides (about 2–3 minutes per batch). Transfer the browned beef to the crockpot.
2- Sauté the Vegetables
In the same skillet, sauté the chopped onion and minced garlic until softened (about 3–4 minutes).
Add the sliced mushrooms and cook until they release their moisture and begin to brown (about 5–7 minutes). Transfer the vegetables to the crockpot.
3- Build the Sauce
Deglaze the skillet with the red wine (if using), scraping up any browned bits from the bottom. Pour the wine mixture into the crockpot.
Add the beef broth, Worcestershire sauce, and dried thyme to the crockpot. Stir gently to combine.
4- Slow Cook
Cover the crockpot and cook on low for 6–8 hours or high for 3–4 hours, until the beef is tender and the flavors have melded together.
5- Add the Creamy Sauce
During the last 30 minutes of cooking, stir in the cream of mushroom soup and heavy cream.
Mix the cornstarch slurry into the sauce to thicken it slightly. Continue cooking until the sauce has thickened and heated through.
6- Serve and Enjoy
Garnish with fresh parsley if desired, and serve the beef tips and mushrooms over cooked rice, mashed potatoes, egg noodles, or polenta. Enjoy the rich, creamy goodness!
Enjoy!
