Melt In Your Mouth Beef Tips with Mushroom Gravy

These melt-in-your-mouth beef tips with mushroom gravy are a comforting, hearty meal packed with flavor. The beef is tender and juicy, perfectly complemented by a rich and savory mushroom gravy. Whether you make it in the slow cooker or Instant Pot, this dish is sure to impress with minimal effort, making it perfect for a family dinner or a special occasion.

Ingredients

• 3 tablespoons butter
• 2 lbs sirloin beef tips
• 2 tablespoons all-purpose flour
• 1 white onion, diced
• 8 oz sliced cremini mushrooms
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 beef bouillon cube
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1/2 cup sliced pepperoncinis
• 1 1/2–2 cups beef stock
• 2 tablespoons cornstarch
• Kosher salt and freshly ground black pepper, to taste

Directions

To Make in the Slow Cooker:

1. Prepare the beef: Season the beef with salt and pepper and toss it in flour to coat.
2. Sear the beef: In a large skillet, melt butter over medium-high heat. Add the beef in batches, searing on all sides until browned and crusty. Remove the beef and set it aside. Continue searing the rest of the beef.
3. Cook the onions: In the same skillet, add the diced onions and cook for 2 minutes, scraping up the browned bits from the bottom of the pan.
4. Slow cook: Transfer the beef and onions to the slow cooker. Add the mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock. Cover and cook on high for 3–4 hours or on low for 6–7 hours.
5. Thicken the gravy: About 30 minutes before the cooking time is up, whisk cornstarch with 3 tablespoons of water and add it to the slow cooker. Stir and cover, continuing to cook for the remaining 30 minutes. Season with salt and pepper to taste. Serve hot!

To Make in the Instant Pot:

1. Sear the beef: Season the beef with salt and pepper and toss in flour. Set the Instant Pot to “Sauté” and melt butter. Add the beef in batches and sear until browned on all sides. Remove beef and set aside.
2. Cook the onions: Add the diced onions to the Instant Pot and cook for 2 minutes, scraping up any browned bits from the pot.
3. Pressure cook: Add the beef back into the Instant Pot with the onions. Add the mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock. Secure the lid and set the Instant Pot to “Meat/Stew” for 35 minutes on high pressure. After cooking, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
4. Thicken the gravy: Turn the Instant Pot to “Sauté.” Mix cornstarch with 3 tablespoons of water and stir into the cooking liquid. Let it simmer until the gravy thickens. Season to taste with salt and pepper, then serve!

Prep Time: 10 minutes | Cooking Time: 1 hour (slow cooker) or 45 minutes (Instant Pot) | Total Time: 1 hour 10 minutes (slow cooker) or 55 minutes (Instant Pot)
Kcal: ~320 kcal | Servings: 6

Tips

• For extra flavor: Add a splash of red wine to the Instant Pot or slow cooker along with the beef stock.
• For a thicker gravy: If you prefer a thicker gravy, add a little more cornstarch mixed with water.
• Serve with sides: This dish pairs perfectly with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.

FAQ

Can I use a different cut of beef?
Yes, you can use stew meat or chuck roast as alternatives. Just adjust the cooking time accordingly.

Can I freeze the leftovers?
Yes! This dish freezes well. Let it cool completely, then store it in an airtight container for up to 3 months. Reheat on the stove or in the microwave.

Can I make this without mushrooms?
Yes! If you’re not a fan of mushrooms, you can skip them or substitute with another vegetable like carrots or bell peppers.