Slow Cooker Beef Tips with Mushrooms, Mashed Potatoes & Green Beans

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🥩 Slow Cooker Beef Tips with Mushrooms, Mashed Potatoes & Green Beans

Description

This hearty comfort-food classic features tender slow-cooked beef tips simmered in a rich, savory gravy with mushrooms and onions, served alongside creamy mashed potatoes and bright green beans. The beef becomes melt-in-your-mouth soft after hours in the slow cooker, while the gravy develops deep flavor from garlic, broth, and herbs. It’s the kind of cozy meal that feels like a warm hug—perfect for weeknight dinners, Sunday meals, or meal prep.

Ingredients

For the Beef Tips & Gravy

  • 2 lbs beef stew meat or sirloin tips, cut into bite-size pieces
  • 1 tbsp olive oil (for searing, optional)
  • 1 small onion, sliced
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce (optional, for depth)
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tsp salt (adjust to taste)
  • 2 tbsp cornstarch + 2 tbsp water (slurry, for thickening)

For the Mashed Potatoes

  • 2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
  • 4 tbsp butter
  • ½ cup warm milk (or cream)
  • Salt & pepper to taste

For the Green Beans

  • 12 oz green beans, trimmed
  • 1 tbsp butter
  • Salt & pepper to taste

 Instructions

1) Prepare the Beef

Pat the beef dry and season with salt, pepper, and paprika. For extra flavor, sear the beef in a hot skillet with olive oil for 2–3 minutes per side (optional but recommended).

2) Load the Slow Cooker

Add onions, mushrooms, and garlic to the slow cooker. Place the beef on top. Pour in beef broth, Worcestershire sauce, and soy sauce. Sprinkle thyme over everything.

3) Cook Low and Slow

Cover and cook:

  • LOW: 7–8 hours
  • HIGH: 4–5 hours
    The beef should be fork-tender.

4) Thicken the Gravy

Mix cornstarch and water to make a slurry. Stir it into the slow cooker during the last 20–30 minutes of cooking. Leave the lid slightly open if you want a thicker gravy.

5) Make the Mashed Potatoes

Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain, then mash with butter and warm milk. Season with salt and pepper.

6) Cook the Green Beans

Steam or boil green beans for 4–6 minutes until tender-crisp. Toss with butter, salt, and pepper.

7) Serve

Spoon beef tips and gravy over mashed potatoes and serve with green beans on the side.

Servings

  • Serves: 4–6 people

Notes

  • Best beef cut: Chuck roast, stew meat, or sirloin tips all work well.
  • Mushroom swap: Use cremini for deeper flavor or skip if you’re not a fan.
  • Low sodium option: Use low-sodium broth and reduce soy sauce.
  • Make it creamy: Stir in 2 tbsp sour cream at the end for a silky gravy.

Tips for Best Results

  • Searing the beef adds a richer, more “restaurant-style” flavor.
  • Don’t rush the cook time—low and slow gives the most tender texture.
  • If your gravy is too thin, add a little extra cornstarch slurry.
  • If your gravy is too thick, stir in a splash of warm broth.
  • Add carrots to the slow cooker if you want everything in one pot.

Nutritional Info (Approx. per serving)

(Based on 6 servings, including potatoes and green beans)

  • Calories: 480–560 kcal
  • Protein: 34–40g
  • Fat: 20–26g
  • Carbohydrates: 32–40g
  • Fiber: 4–6g
  • Sodium: 650–850mg

Benefits

  • High in protein: Supports muscle repair and keeps you full longer.
  • Iron-rich: Beef provides iron and B vitamins for energy.
  • Balanced plate: Includes protein, vegetables, and carbs for a complete meal.
  • Meal-prep friendly: Tastes even better the next day.
  • Family favorite: Mild, comforting flavors that most people love.

Q&A

Q: Can I use frozen beef?
A: It’s best to thaw first for even cooking and food safety.

Q: Can I make this without mushrooms?
A: Absolutely—just leave them out or replace with extra onions.

Q: How do I store leftovers?
A: Store in airtight containers in the fridge for up to 4 days.

Q: Can I freeze it?
A: Yes! Freeze the beef and gravy (without potatoes) for up to 2 months.

Q: What can I use instead of cornstarch?
A: Use flour (3 tbsp flour mixed with water) or arrowroot powder.

Q: Can I make this in an Instant Pot?
A: Yes—cook on High Pressure for 30 minutes, then natural release for 10 minutes.

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