This hearty beef dish is a true comfort food, blending tender beef tips with a rich, savory mushroom gravy. Perfect for weeknight dinners or special gatherings, it’s a meal that evokes nostalgia and warmth. The simplicity of the recipe, combined with its deep flavors, makes it a go-to for anyone who loves a satisfying, home-cooked meal.
Ingredients:
For the Beef and Gravy:
3 tablespoons butter
2 pounds sirloin beef tips, cut into bite-sized pieces
2 tablespoons all-purpose flour
1 white onion, diced
8 ounces 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
½ cup sliced pepperoncinis
1½ to 2 cups beef stock
2 tablespoons cornstarch, mixed with 3 tablespoons water (for thickening)
Kosher salt and freshly ground black pepper, to taste
Instructions:
Prepare the Beef:
Season and Coat: Season the beef tips generously with salt and pepper. Toss the seasoned beef in flour until well coated.
Sear the Beef:
Melt Butter: In a large skillet, melt the butter over medium-high heat.
Brown the Beef: Add the beef in batches, searing on all sides until browned. Remove the beef and set aside.
Cook the Onions:
Sauté Onions: In the same skillet, add the diced onions. Sauté for about 2 minutes, scraping up any browned bits from the bottom of the pan.
Slow Cooker Method:
Transfer to Slow Cooker: Place the seared beef and sautéed onions into the slow cooker.
Add Ingredients: Add the mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender.
Thicken Gravy: About 30 minutes before serving, stir in the cornstarch slurry to thicken the gravy. Season with salt and pepper to taste.
Instant Pot Method:
Prepare Instant Pot: After searing the beef and onions in the Instant Pot on the sauté setting, add the mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock.
Pressure Cook: Cover, seal, and set the Instant Pot to the ‘Meat/Stew’ setting for 35 minutes on high pressure.
Natural Release: Once cooking is complete, allow a natural pressure release for 10 minutes, then switch the valve to venting.
Thicken Gravy: Turn on the sauté mode again, stir in the cornstarch slurry, and simmer until the gravy thickens. Season with salt and pepper to taste.
Serving:
Rest: Allow the dish to cool slightly before serving to let the flavors meld.
Serve: Serve the beef tips and mushroom gravy over mashed potatoes, rice, or noodles for a complete meal.
Variations and Substitutions:
Meat Alternatives: Swap the sirloin beef tips for chuck roast or stew meat for a different texture.
Vegetarian Option: Use large portobello mushrooms or a plant-based meat substitute in place of the beef.
Gluten-Free: Use gluten-free flour and ensure the beef stock and Worcestershire sauce are gluten-free.
Extra Veggies: Add carrots, potatoes, or bell peppers for a more vegetable-rich dish.
Herb Variations: Experiment with different herbs like sage or parsley for a unique twist.
Conclusion:
This Melt-In-Your-Mouth Beef Tips with Mushroom Gravy recipe is a comforting, flavorful dish that’s easy to prepare and perfect for any occasion. Whether using a slow cooker or an Instant Pot, the result is a tender, savory meal that brings back memories of family dinners and cozy nights at home. The simplicity of the ingredients allows the rich flavors to shine, making it a beloved recipe that will surely become a favorite in your household. Serve it over your choice of starch for a hearty, satisfying meal that everyone will love.
Melt In Your Mouth Beef Tips with Mushroom Gravy
Ingredients
For the Beef and Gravy:
- 3 tablespoons butter
- 2 pounds sirloin beef tips cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 1 white onion diced
- 8 ounces 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
- ½ cup sliced pepperoncinis
- 1½ to 2 cups beef stock
- 2 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
- Kosher salt and freshly ground black pepper to taste
Instructions
Prepare the Beef:
- Season the beef tips generously with salt and pepper.
- Toss the seasoned beef in flour until well coated.
Sear the Beef:
- In a large skillet, melt the butter over medium-high heat.
- Add the beef in batches, searing on all sides until browned. Remove the beef and set aside.
Cook the Onions:
- In the same skillet, add the diced onions and sauté for about 2 minutes, scraping up any browned bits from the bottom of the pan.
Slow Cooker Method:
- Transfer the seared beef and sautéed 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 low for 6-7 hours or on high for 3-4 hours, until the beef is tender.
- About 30 minutes before serving, stir in the cornstarch slurry to thicken the gravy. Season with salt and pepper to taste.
Instant Pot Method:
- After searing the beef and onions in the Instant Pot on the sauté setting, add the mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock.
- Cover, seal, and set the Instant Pot to the ‘Meat/Stew’ setting for 35 minutes on high pressure.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then switch the valve to venting.
- Turn on the sauté mode again, stir in the cornstarch slurry, and simmer until the gravy thickens. Season with salt and pepper to taste.
Serving:
- Allow the dish to cool slightly before serving to let the flavors meld.
- Serve the beef tips and mushroom gravy over mashed potatoes, rice, or noodles for a complete meal.
