Why Make This Dish?
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Deep, savory flavor with minimal effort
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Beef becomes fall-apart tender
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Makes its own rich gravy in the slow cooker
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Perfect over rice, noodles, or mashed potatoes
Ingredients
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1.5 kg (3 lbs) beef stew meat or sirloin tips, cut into 2-inch cubes
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500 g (1 lb) cremini or white mushrooms, sliced
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1 large onion, chopped
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4 cloves garlic, minced
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2 cups beef broth (low sodium preferred)
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1 can (10.5 oz / 298 g) cream of mushroom soup (undiluted)
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2 tablespoons Worcestershire sauce
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1 tablespoon soy sauce (or tamari for gluten-free)
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1 teaspoon dried thyme
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½ teaspoon black pepper
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½ teaspoon salt (adjust to taste)
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2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry, for thickening)
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2 tablespoons olive oil (for browning)
Equipment Needed
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Slow cooker (5–6 quart or larger)
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Large skillet or Dutch oven
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Tongs
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Wooden spoon or spatula
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Small bowl for slurry
Method
1. Brown the beef (optional but highly recommended)
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Pat the beef cubes dry with paper towels. This helps them brown instead of steam.
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Season with a pinch of salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Add the beef in a single layer. Do not overcrowd – work in 2–3 batches.
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Brown for 2–3 minutes per side until deeply golden. Do not cook through.
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Transfer the browned beef to the slow cooker.
2. Sauté the aromatics
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Reduce skillet heat to medium.
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Add the chopped onion to the same skillet. Cook for 3–4 minutes until softened.
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Add the minced garlic and cook for 1 minute until fragrant.
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If the skillet looks dry, add a splash of beef broth.
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Transfer the onions and garlic to the slow cooker.
3. Sauté the mushrooms (optional but recommended)
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Add the sliced mushrooms to the same skillet.
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Cook for 5–7 minutes, stirring occasionally, until they release their liquid and start to brown.
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Transfer the mushrooms to the slow cooker.
4. Make the gravy base
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In a bowl or directly into the slow cooker, whisk together the beef broth, cream of mushroom soup, Worcestershire sauce, soy sauce, dried thyme, pepper, and salt.
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Pour over the beef, onions, garlic, and mushrooms. Stir gently to combine.
5. Cook
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Cover the slow cooker with the lid.
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Cook on LOW for 7–8 hours, or on HIGH for 4–5 hours.
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Beef is done when it is fork-tender and easily shreds or cuts with a spoon.
6. Thicken the gravy (optional)
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In a small bowl, mix the cornstarch with cold water until smooth.
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Stir the slurry into the slow cooker during the last 30 minutes of cooking.
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Cover and cook on HIGH until the gravy thickens (about 15–20 minutes).
7. Serve
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Taste and adjust salt and pepper as needed.
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Serve hot over egg noodles, white rice, or mashed potatoes.
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Garnish with fresh parsley if desired.
Serving Suggestions
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Over wide egg noodles (classic pairing)
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Over creamy mashed potatoes
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Over steamed white or brown rice
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With crusty bread for dipping into the gravy
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Alongside roasted green beans or a simple green salad
Storage
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Refrigerator – store in an airtight container for up to 4 days. The flavor improves overnight.
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Freezer – freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheating – warm gently on the stovetop over low heat, adding a splash of beef broth if the gravy is too thick.
Variations
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Red wine beef tips – add ½ cup dry red wine along with the beef broth for deeper flavor.
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Garlic lovers – double the garlic to 8 cloves.
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Herb variation – add 2 sprigs fresh rosemary or 3 sprigs fresh thyme (remove before serving).
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Onion soup mix version – replace the salt, pepper, and thyme with 1 packet of dry onion soup mix.
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Vegetable packed – add 2 chopped carrots and 2 chopped celery stalks along with the onions.
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Gluten-free – use tamari instead of soy sauce and a gluten-free cream of mushroom soup.
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Instant Pot version – use the sauté function for browning, then pressure cook on HIGH for 35 minutes with a natural release of 15 minutes.
Tips for Best Results
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Brown the beef properly – deep golden color equals deep flavor. Do not skip or rush this step.
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Use beef chuck or sirloin tips – these cuts have enough fat and connective tissue to become tender in the slow cooker. Lean cuts like round steak will become dry.
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Pat the beef dry before browning – moisture prevents browning and creates steam instead of a crust.
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Do not overcrowd the pan – overcrowding lowers the temperature and causes the beef to steam rather than brown. Work in batches.
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Sauté the mushrooms – raw mushrooms release too much liquid into the gravy. Sautéing first concentrates their flavor.
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Use low sodium broth – regular broth plus soy sauce and soup can make the dish too salty. Adjust salt at the end.
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Thicken at the end – add the cornstarch slurry only during the last 30 minutes. Adding it earlier can break down the gravy.
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Let it rest before serving – the gravy thickens slightly as it cools for 5–10 minutes.