Slow Cooker Beef Tips Rice
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Beef tips simmered low and slow with earthy mushrooms and a punch of Worcestershire. Thickened into a hearty gravy that clings to tender beef—best spooned over steaming white rice. Adjust cook times based on meat size; signals like fork-tender beef and bubbling edges matter more than the clock. Savory aromas build, mmmm, that deep caramel scent with umami hit the nose. Mushroom swap? Cremini or shiitake bring new depth. Added a dash of smoked paprika for that subtle smoky undertone, shakes up the usual. Mix thick corn starch in at the end for perfect sauce that clings without pastiness. Leftover rice? Refresh with a splash of broth before serving—makes it sing.
Prep:
12 min
Cook:
Total:
Servings:
4 servings
#slow cooker
#beef
#mushrooms
#Worcestershire
#comfort food
#American cuisine
Chunky beef tips slow-smothered in mushrooms and onions. That kind of smell drifting through the kitchen makes you rethink takeout. Punchy Worcestershire sauce cuts through richness—simple flavors, but a slow build that turns humble ingredients into something hearty and substantial. Early attempts had me stressing over timing; patience wins. Low heat for hours lets collagen dissolve, muscles soften without turning to mud. Skipping that step means disappointment—a chewy disaster waiting to happen. Don’t rush. Watching edges bubble and sauce darken—that’s the clock. Then thicken like gravy with cornstarch slurry. I swap button mushrooms for cremini or shiitake now; more earthiness and a touch of meatiness themselves. Paprika hit is my recent discovery, bows to tradition but toes the line with a subtle smoky nudge.
Ingredients
- 1 1/2 pounds beef chuck tips, roughly chopped
- 2 cups cremini mushrooms, sliced (sub shiitake for deeper flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup Worcestershire sauce
- 1/3 cup beef broth (prefer low sodium to control salt)
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 teaspoon smoked paprika (optional twist)
- Salt and black pepper to taste
- Cooked white rice, warm, for serving
About the ingredients
Beef chuck tips are the workhorse here: fatty enough to stay tender during long cooking. Avoid leaner cuts, unless you’re checking constantly and can add broth to prevent dryness. Mushrooms bring moisture and umami; try shiitake instead of button for a richer, woodsy aroma. Onion and garlic build foundational aroma layers—don’t skip or sub out powder, fresh is king here. Worcestershire sauce is salty and tangy—balance your salt after the cook; broth choice impacts final saltiness and flavor, so measure and taste accordingly. Cornstarch slurry thickens liquid quickly; add it in cold water mix to avoid lumps when stirring in hot sauce. Pushing boundaries? A touch of smoked paprika adds warmth and unexpected depth, no need for heavy seasoning otherwise.
Method
- Chop beef into chunks, not cubes—chunkier means less drying out over long cook times.
- Scatter diced onions and garlic in the bottom of a 4-quart slow cooker; toss in sliced mushrooms.
- Add beef on top; splash Worcestershire and broth evenly over everything.
- Season lightly with salt and pepper—remember broth and Worcestershire add salt, taste late.
- Set slow cooker low; cover. Forget stirring until late; undisturbed heat sears in flavors slowly.
- 7 to 8 hours is ballpark. Start poking with fork at 7 hours. Meat should yield easily, not chewy or stringy.
- Bubbling sauce around edges, thickened and glossy means ready. If still runny, switch to high for 20 minutes.
- Near end, stir cornstarch slurry in steadily; glazing sauce thickens quickly. Do this off heat if possible to avoid lumps.
- Smoked paprika added 15 minutes before finish, gives faint kiss of smoke.
- Taste final salt, adjust. Serve ladled over steaming white rice—flake meat with fork so bits soak in gravy.
- Rice tip: If cold, reheat with splash of broth or water to avoid clumps; rice texture changes the bite here.
- Leftover solution: Beef reheats well, sauce thickens, thin with more broth and a quick stir over low heat.
Cooking tips
Dumping ingredients in a slow cooker is a no-fuss style, but order matters. Onion and garlic at bottom release aromas slowly, mushrooms soften alongside. Beef goes on top to avoid initial scorching—slow cooker heats from base, heat diffusion matters. No stirring early; flavor melds better undisturbed. Start checking at 7 hours because size and fat content can vary results. Fork test: meat should feel tender, fibers loosened. Sauce thickens naturally as juices reduce; if still thin, raise heat for last stretch or add slurry. Stir slurry in slowly, no lumps. The paprika is optional but staggered addition lets it keep flavor bright without burning or overwhelming. Serve immediately over hot rice; cold rice kills texture. If rice is leftover, refresh under a splash of broth over heat, fluff gently with fork before plating.
Chef's notes
- 💡 Chunky beef pieces hold moisture better; trim lean cuts if you use them, or add broth late. Mushrooms bring moisture; shiitake more earth tones. Always layer onion and garlic first, they’ll steam and soften slow-like, release aroma evenly without burning early.
- 💡 Don’t stir early on; heat seals flavors in layers. Slow cooker heats unevenly, bottom hotter. Beef on top to avoid scorched bits. Check at 7 hours mark; fork test is better than time—meat fibers loosen, sauce glossy and thick, scent deepens. Switch high briefly if sauce runny.
- 💡 Mix cornstarch with cold water only—always cold. Hot cornstarch lumps. Stir slurry slowly near end, let gravy thicken off heat if possible. Paprika goes last 15 mins so smoke note doesn’t fade or burn. Salt last; Worcestershire and broth already salty, adjust carefully.
- 💡 Rice leftovers need treatment—no reheating dry makes mush. Splash broth or water, heat gently, fluff with fork. Mushrooms can get slimy if cooked too long; add halfway if worried. Keeps freshness without losing softness. Beef reheats well, sauce thickens; thin with broth and gentle heat.
- 💡 Don’t rush plating. Beef sits in sauce few minutes off heat absorbs more flavor layers. Slow cook brings collagen breakdown, tender texture. Chunk size affects timing; big chunks take longer. Use metal spoon for stirring slurry to keep it from sticking, breaks up any clumps fast.
Common questions
How to tell when beef tips are done?
Fork test. Meat pulls apart easy, not stringy or tough. Sauce bubbles thick on edges, glossy look. Smell deepens, senses tell. Not exact clock, size matters. Check early and often.
Can I swap mushrooms?
Yes. Shiitake richer, more woodsy than cremini. Button are milder, swap if you want less earthiness. Add halfway in cook if slimy worries you. Mushrooms release liquid, so watch sauce thickness.
What to do if sauce too thin?
Slurry cornstarch mix is fix. Cold water only; add slow stirring. Off heat thickens better, no lumps. Raise slow cooker to high 20 mins last phase if needed. Broth ratio also matters, add less next time.
How to store leftovers?
Refrigerate covered, reheat gently. Sauce thickens cold; thin with broth, warm low heat. Freeze okay but mushrooms texture shifts, might turn rubbery. Add fresh mushrooms on reheat if desired. Leftover rice needs splash broth, fluff fork.
