These beef tips with mushroom gravy cook with cremini mushrooms, onion, herbs, and pepperoncinis until the meat yields easily to a fork. Browning the beef first gives the stock-based gravy a deeper flavor, and the mushrooms make every spoonful a little more substantial.
Choose the slow cooker for a dinner that can cook while you get on with the afternoon, or use the Instant Pot when you need a shorter cooking window. Either way, have mashed potatoes, egg noodles, or rice ready to catch the gravy.
Why This Beef and Mushroom Gravy Works
The sear is where a lot of the flavor starts. A browned surface adds something that stock and seasonings alone cannot, so give the beef a little space in the pan rather than piling it all in at once.
The pepperoncinis matter, too: their gentle tang keeps the gravy from tasting heavy. They soften as everything cooks, leaving a little brightness alongside the beef, mushrooms, thyme, and rosemary.
Flour gives the meat a light coating before browning, while cornstarch finishes the gravy near the end. That combination lets you focus on getting tender beef first and the right sauce consistency afterward.
Ingredient Notes
Sirloin beef tips: Look for pieces of roughly equal size so they cook at a similar rate. The words “beef tips” do not always identify a cut, so check the label; a package of mixed stew meat may need a different cooking time.
Cremini mushrooms: These bring an earthy flavor and hold their shape well in the gravy. White button mushrooms are a reasonable substitute, and thick slices are easier to find on your fork than paper-thin ones.
Butter, flour, and onion: Butter helps the beef brown, flour lightly coats it, and diced onion picks up flavor from the pan. Watch the heat closely so the butter and flour brown without scorching.
Stock and bouillon: Both contribute savory flavor, but their salt levels vary considerably. A lower-sodium stock gives you more room to adjust the finished gravy, especially with bouillon and Worcestershire sauce in the same pot.
Worcestershire and dried herbs: Worcestershire adds depth without becoming the main flavor. Thyme, rosemary, garlic powder, and onion powder season the gravy throughout the cooking time; remove the bay leaf before serving.
Pepperoncinis and cornstarch: Use sliced pepperoncinis rather than hot peppers unless you want a noticeably different dinner. Mix the cornstarch with cool water before it touches the hot gravy to keep it from forming little lumps.
Slow Cooker or Instant Pot?
The slow cooker is the more hands-off choice after browning. Its gentle cooking works well when dinner can take its time, and the gravy is thickened toward the end rather than at the beginning.
The Instant Pot follows the same idea with pressure cooking instead. Its stated pressure-cooking time does not include coming to pressure, releasing pressure, or finishing the gravy, so leave room for those parts when planning dinner.
For the pressure-cooker version, loosen every stuck-on browned bit with some of the recipe’s stock before sealing the lid. Brown bits add flavor; a layer of flour stuck to the bottom can interfere with pressure cooking.
Three Tips for Tender Beef and Smooth Gravy
Brown in batches. A crowded skillet traps moisture, leaving the beef pale and making it harder to build flavor for the sauce. Let each batch develop some color before moving it to a plate.
Check the meat, not just the clock. Beef should give way easily when pressed with a fork. Piece size, the cut in the package, and the appliance all affect when it reaches that point.
Give the slurry time to work. Cornstarch needs heat before the gravy thickens, so wait before deciding it needs more. If the finished sauce gets too thick, a small splash of stock loosens it without changing the character of the dish.
What to Serve with Beef Tips
Mashed potatoes are a natural fit because they hold the gravy in every bite. Wide egg noodles are another good choice, especially when you want the beef and mushrooms to remain the focus.
Rice works just as well, with green beans or a crisp salad on the side. For a richer dinner, serve smaller portions alongside scalloped potatoes and keep the vegetables simple.
Storage and Reheating
Refrigerate leftovers in a covered, shallow container within two hours and use them within three to four days. Keep the beef in its gravy, and store noodles, rice, or potatoes separately so they do not absorb all the sauce.
Reheat gently with a splash of stock or water, stirring occasionally until the beef and gravy are hot throughout. For longer storage, freeze cooled portions for up to three months for best quality, thaw in the refrigerator, and stir the gravy well as it warms.
Frequently Asked Questions
Why are my beef tips still tough?
Start by checking the cut on the package and the size of the pieces. Stew meat from a tougher cut may need longer than sirloin, while very lean beef can become dry; the fork test is more useful than expecting every package to finish at the same minute.
Can I leave out the pepperoncinis?
Yes, although the gravy will lose some of its tang. Leaving them out is the simplest option if you dislike pickled peppers; do not substitute a hot pepper and expect the same flavor.
Why is the mushroom gravy thin?
The beef and mushrooms release liquid as they cook, and the cornstarch slurry needs enough heat to thicken that liquid. Let it finish cooking before adding more thickener, and remember that the gravy firms up a little as it cools.
Beef Tips with Mushroom Gravy Recipe
The recipe card below has the exact ingredients and complete directions for both appliances. Choose one cooking method; the slow cooker timing shown on the card uses the longer end of the Low setting.
Melt in Your Mouth Beef Tips with Mushroom Gravy
Equipment
- Large skillet For browning the beef and onion; the Instant Pot insert can be used instead.
- Slow cooker or Instant Pot Choose one cooking method.
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 to 2 cups beef stock
- 2 tablespoons cornstarch
- Kosher salt and freshly ground black pepper to taste
Instructions
- Season the beef with kosher salt and freshly ground black pepper, then toss with flour until lightly coated.
- In a large skillet over medium-high heat, or in the Instant Pot insert if using the Instant Pot method, melt the butter.
- Add the beef in batches and sear on all sides until browned and crusty. Remove the browned beef to a plate and repeat until all beef is seared.
- Add the diced onion to the pan and cook for about 2 minutes, scraping up the browned bits from the bottom with a wooden spoon.
- Slow Cooker Method
- Transfer the beef and onions to the slow cooker.
- Add the sliced cremini mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, sliced pepperoncinis, and 2 cups beef stock.
- Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours, until the beef is tender.
- About 30 minutes before the cooking time is finished, whisk the cornstarch with 3 tablespoons of water until smooth.
- Stir the cornstarch slurry into the slow cooker.
- Cover and continue cooking for the remaining 30 minutes, or until the gravy thickens.
- Remove the bay leaf, season to taste with salt and pepper, and serve warm.
- Instant Pot Method
- Add the seared beef back to the Instant Pot with the onions.
- Add the sliced cremini mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, sliced pepperoncinis, and 1 1/2 cups beef stock.
- Secure the lid and select the “Meat/Stew” setting, or cook on high pressure for 35 minutes.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes.
- Carefully switch the pressure release valve to “venting” to release any remaining pressure.
- Turn on the “Sauté” setting.
- In a small bowl, stir the cornstarch with 3 tablespoons of water until smooth.
- Stir the cornstarch slurry into the cooking liquid.
- Let the gravy simmer until thickened.
- Remove the bay leaf, season to taste with salt and pepper, and serve warm.
Notes
More Beef Dinners to Try
For another hearty dinner, try old fashioned goulash, with macaroni cooked in tomato sauce. If you need something quicker next time, creamy beef and shells is a creamy pasta dinner made with ground beef.
If you make these beef tips, leave a comment with the method you used and what you served underneath. That detail can help the next reader decide how to plan the meal.
