Prep time: 15 mins | Cook time: 45 mins | Serves: 4
Mouthwatering and the perfect weeknight meal any time! This super comforting Beef Tips Mushroom Gravy with seared beef smothered in a savory mushroom gravy is another great addition to your weekly menu rotation. Serve this melt-in-your-mouth dish over mashed potatoes for a filling dinner that your entire family will love!
INGREDIENTS
2 pounds sirloin beef tips
3 tbsp butter
2 tbsp all-purpose flour
1 white onion, diced
2 tsp garlic powder
1 tsp dried thyme
1 tsp onion powder
1 tsp dried rosemary
1 tbsp Worcestershire sauce
1 bay leaf
1 beef bouillon cube
1/2 c. sliced pepperoncinis
2 tbsp cornstarch
8 ounces sliced cremini mushrooms
Kosher salt and freshly ground black pepper, to taste
1 1/2 c.-2 c. beef stock
How to make Beef Tips with Mushroom Gravy
Step 1: After seasoning the beef with salt and pepper, toss them in flour until coated.
Step 2: Melt the butter in a large skillet over medium-high heat. You can also do this in your instant pot. Once the butter has melted, add the beef to the batch and sear until all sides are crusty and brown. To a plate, transfer the seared beef. Then, sear the remaining beef.
Step 3: Then, add the onions to the same skillet and briefly cook for about 2 minutes, scraping the bits from the bottom of the pan using a wooden spoon.
SLOW COOKER INSTRUCTION:
Step 4: To a slow cooker, transfer the beef and onions. Then, add the mushrooms along with the garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 c. beef stock. Put the lid on and set it to cook for 3 to 4 hours on high or 6 to 7 hours on low.
Step 5: In the last 30 minutes of cooking, mix the cornstarch with 3 tbsp water. Pour this into the slow cooker. Replace the lid and cook for another 30 minutes. To taste, season with salt.
INSTANT POT INSTRUCTION:
To make this in the Instant Pot, return the beef to the Instant Pot with onions. Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 c. beef stock. Put the lid on and select the “meat/Stew” setting. Set to cook for 35 minutes on high pressure. When done, naturally release the pressure for 10 minutes. Then, release the rest of the pressure by switching the pressure release valve to “Venting”. Next, push the saute button. In the meantime, whisk the cornstarch with 3 tbsp water. Pour this into the Instant Pot and stir.
Allow everything to simmer until the gravy has thickened. To taste, season with salt. Enjoy!
Ingredients
- 2 pounds sirloin beef tips
- 3 tbsp butter
- 2 tbsp all-purpose flour
- 1 white onion, diced
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 beef bouillon cube
- 1/2 c. sliced pepperoncinis
- 2 tbsp cornstarch
- 8 ounces sliced cremini mushrooms
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 c.-2 c. beef stock
Instructions
How to make Beef Tips with Mushroom Gravy
Step 1: After seasoning the beef with salt and pepper, toss them in flour until coated.
Step 2: Melt the butter in a large skillet over medium-high heat. You can also do this in your instant pot. Once the butter has melted, add the beef to the batch and sear until all sides are crusty and brown. To a plate, transfer the seared beef. Then, sear the remaining beef.
Step 3: Then, add the onions to the same skillet and briefly cook for about 2 minutes, scraping the bits from the bottom of the pan using a wooden spoon.
SLOW COOKER INSTRUCTION:
Step 4: To a slow cooker, transfer the beef and onions. Then, add the mushrooms along with the garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 c. beef stock. Put the lid on and set it to cook for 3 to 4 hours on high or 6 to 7 hours on low.
Step 5: In the last 30 minutes of cooking, mix the cornstarch with 3 tbsp water. Pour this into the slow cooker. Replace the lid and cook for another 30 minutes. To taste, season with salt.
Notes
INSTANT POT INSTRUCTION: To make this in the Instant Pot, return the beef to the Instant Pot with onions. Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 c. beef stock. Put the lid on and select the “meat/Stew” setting. Set to cook for 35 minutes on high pressure. When done, naturally release the pressure for 10 minutes. Then, release the rest of the pressure by switching the pressure release valve to “Venting”. Next, push the saute button. In the meantime, whisk the cornstarch with 3 tbsp water. Pour this into the Instant Pot and stir. Allow everything to simmer until the gravy has thickened. To taste, season with salt. Enjoy!
