Melt in Your Mouth Beef Tips with Mushroom Gravy
Beef tips with mushroom gravy made with seared sirloin, cremini mushrooms, onion, herbs, Worcestershire sauce, and pepperoncinis. Includes slow cooker and Instant Pot methods for serving over mashed potatoes, egg noodles, or rice.
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
For the best flavor, do not skip searing the beef. That browned crust gives the gravy a deeper taste.
Times shown are estimates for the slow cooker on Low: about 20 minutes of preparation and browning, followed by 6 to 7 hours of cooking. The card displays the longer end of that range. On High, allow 3 to 4 hours. Stir in the cornstarch slurry during the final 30 minutes, as directed.
The Instant Pot method uses 35 minutes at high pressure followed by a 10-minute natural release; allow additional time to come to pressure and finish the gravy. Before pressure cooking, deglaze the insert with some of the measured stock and loosen all browned bits from the bottom.
Use the stock quantity listed for your chosen method. Stock, bouillon, and Worcestershire sauce all contribute salt, so adjust the final seasoning after cooking.