Slow Cooker 4-Ingredient Mushroom Beef Tips Recipe
Ingredients
3 lb beef stew meat or sirloin tips (1–1½-inch chunks), Laura’s Lean Beef Stew Meat
2 cans (10.5 oz each) condensed cream of mushroom soup, Campbell’s Healthy Request Cream of Mushroom Soup
1 packet (1 oz) dry onion soup mix, Lipton Onion Soup Mix
1 package (8 oz) sliced mushrooms, Fresh White Button Mushrooms
Directions
Lightly grease a 4- to 6-quart slow cooker with nonstick spray.
Spread sliced mushrooms evenly across the bottom.
Place beef pieces in a single even layer over the mushrooms.
Mix condensed mushroom soup and onion soup mix in a bowl until smooth.
Spread the mixture evenly over the beef, fully coating all pieces.
Cover and cook on LOW for 8 hours or HIGH for 5 hours until beef is fork-tender.
Stir gently to combine beef, mushrooms, and gravy.
Let sit on WARM for 15 minutes to thicken slightly, then serve.
For a deeper, more old-fashioned flavor, you can brown the beef tips in a hot skillet with a little oil before adding them to the slow cooker; it’s not required, but it adds a nice caramelized taste. If you like extra mushrooms, go ahead and double the sliced mushrooms for a heartier sauce. To stretch the gravy for a bigger family, stir in an additional can of cream of mushroom soup and a splash (about 1/2 cup) of water or beef broth. For a creamier finish, stir in 1/4 to 1/2 cup of sour cream right at the end of cooking, then warm through without boiling. If sodium is a concern, choose low-sodium condensed soup and a reduced-sodium onion soup mix. You can also make this with chuck roast cut into chunks instead of stew meat; it becomes incredibly tender. Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully in a saucepan over low heat or in the microwave, making them perfect for an easy second-night supper over toast or baked potatoes.
