Ingredients
2 lbs Beef stew meat (or chuck roast cut into 1-inch cubes)
2 cans (10.5 oz each) Condensed Cream of Mushroom soup
1 packet Dry Onion Soup mix (like Lipton)
1 cup Beef broth (or water for a milder flavor)
Optional: 1 cup sliced fresh mushrooms and 1 tbsp Worcestershire sauce for extra depth.
Instructions
Prep the Meat: Place the beef tips into the bottom of your slow cooker. If you have an extra 5 minutes, you can sear the beef in a hot pan with a little oil first for better color and flavor, but it’s not strictly necessary!
Mix the Sauce: In a medium bowl, whisk together the cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth.
Combine: Pour the sauce mixture over the beef tips in the slow cooker. Give it a gentle stir to make sure all the meat is coated.
Slow Cook: Cover and cook on LOW for 7–8 hours or on HIGH for 4 hours. The “low and slow” method is best for making the beef melt-in-your-mouth tender.
Final Touch: Once the beef is tender, give the gravy a good stir. If you want it even thicker, you can stir in a slurry of 1 tbsp cornstarch mixed with 1 tbsp cold water and let it cook on high for another 15 minutes.
Serving Suggestions
This dish is essentially a “gravy delivery system,” so it’s best served over something that can soak up all that flavor: