Creamy Crockpot Beef Tips & Mushrooms
This slow-cooked Italian classic blends tender beef tips, earthy mushrooms, herbs, and a creamy sauce, delivering rich, comforting flavors rooted in northern Italian tradition.
Equipment
- Crockpot
- Large Skillet
Ingredients
Beef Tips
- 2 pounds beef chuck or sirloin cut into 1.5-inch cubes
- 3 tbsp olive oil extra-virgin
- 1 tsp sea salt
- 0.5 tsp black pepper freshly ground
- 1 tbsp fresh rosemary finely chopped
- 2 tsp fresh thyme leaves
- 1 tsp dried oregano
Sauce
- 1 yellow onion medium, finely diced
- 3 cloves garlic minced
- 1 pound cremini or porcini mushrooms sliced
- 1 cup dry red wine Chianti or Barbaresco
- 1 cup beef broth homemade if possible
- 2 tbsp tomato paste
- 1 bay leaf
- 0.5 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 0.25 cup fresh Italian parsley chopped
Instructions
- Pat beef cubes dry, then season with salt, pepper, rosemary, thyme, and oregano.
- In a skillet, heat olive oil and sear beef in batches until browned on all sides. Set aside.
- In the same skillet, sauté diced onion until translucent, then add garlic for 30 seconds.
- Add mushrooms and cook until browned. Deglaze with wine, reduce by half, stir in tomato paste.
- Transfer beef and mushroom mix to crockpot. Add beef broth and bay leaf. Cook on low for 6-8 hours or high for 3-4 hours.
- Mix butter and flour into a paste. Whisk with 1/2 cup cooled crockpot liquid, then return to crockpot. Stir in cream, cook 20-30 more minutes.
- Remove bay leaf and stir in fresh parsley before serving.
Notes
This dish improves over time—make ahead for deeper flavor. Freezes well for up to 3 months.