Beef Tips with Mushrooms

This meal is a crock pot favorite.  When my kids were at home and we were leading the busy family schedule, I always tried to have beef stew meat in the freezer.  This was a great go to when I would realize that I did not have time to cook dinner and I had no meat thawed.  I could pull the stew meat right out of the freezer, dump all of the ingredients in the crock pot and cook on high for 6-8 hours.  When I would get home from my busy day, I could have dinner in 30 minutes or less.  I would boil some pasta, like a penne, roast a vegetable like green beans or broccoli and make a side salad for a delicious meal.

Beef Tips with Mushrooms

Serves 4-6

 2 lb. beef stew meat

1 large onion, chopped

1 8oz. package mushrooms, sliced

2 tsp. salt

1 tsp. black pepper

2 cloves of garlic, minced

1 Tbsp. chopped parsley

2 sprigs rosemary, chopped

1 bay leaf

2 tsp. Worcestershire sauce

1 32 oz. box beef broth


sour cream (as a topping)

DSC_0984Place stew meat in the bottom of a large crock pot.  Add chopped onions and mushrooms on top of the meat.

DSC_0985Sprinkle salt, pepper, garlic, parsley, rosemary and bay leaf over onions, mushrooms and stew meat.

DSC_0986Add Worcestershire sauce and beef broth to cover the meat and stir.

Cook in the crock pot on low for 6-8 hours or 4-6 hours on high.

When the beef tips are tender, mix 3-4 large Tbsp. of cornstarch with cold water.  You want just enough water to mix the cornstarch.

The beef mixture in the crock pot needs to be simmering and you need to stir as you add the cornstarch in so it will mix well.  Put the lid back on the crock pot and leave the setting on high.  The liquid will become a thick gravy.

While the beef tips’ gravy is thickening, make your pasta, vegetable and salad.  My family likes to mix sour cream with the beef tips to make a quick Beef Stroganoff.  Top it off with a sprinkle of fresh chopped parsley..Yum!






About Karen Ann Lockyer

At the age of 21, I married my husband, AC and moved from Texas to Florida. I was a long way from home and missed my family. So I began cooking the recipes my Mom had cooked. I quickly became a Mom and wanted to give my children the same experience I had growing up with meals around the dinner table every night. I started with the classics like chicken and dumplings, pot roast, chicken enchiladas and desserts. Every good meal has to end with something sweet. Now my children, Lauren, 22 and AJ, 20 are grown. I spend my time in the kitchen expanding my cooking skills and writing down recipes. I am here to share with you the recipes I grew up on and the ones my kids and AC love. I also travel with AC on his business trips and try to find great restaurants and food along the way. I attribute my love for cooking and food to my family who always encourage me and enjoy being my guinea pigs.
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