Melt In Your Mouth Beef Tips with Mushroom Gravy Recipe
Introduction
This Melt In Your Mouth Beef Tips with Mushroom Gravy is a comforting dish perfect for cozy dinners. Tender sirloin beef tips are slow-cooked or pressure-cooked with fragrant herbs, mushrooms, and a rich gravy that pairs wonderfully with mashed potatoes or noodles.
Ingredients
- 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
- Step 1: Season the beef tips generously with salt and pepper. Toss them in the flour until well coated.
- Step 2: In a large skillet, melt the butter over medium-high heat. Add the beef in batches and sear on all sides until browned. Remove and set aside.
- Step 3: Using the same skillet, add the diced onions and sauté for about 2 minutes, scraping up any browned bits from the bottom.
- Step 4: For Slow Cooker: Transfer seared beef and onions to the slow cooker. Add 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 high for 3-4 hours until beef is tender.
- Step 5: About 30 minutes before serving, stir in the cornstarch slurry to thicken the gravy. Adjust salt and pepper to taste.
- Step 6: For Instant Pot: After searing beef and onions on the sauté setting, add mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock. Seal and cook on ‘Meat/Stew’ setting for 35 minutes at high pressure.
- Step 7: After cooking, let the pressure release naturally for 10 minutes, then vent. Turn on sauté mode again, stir in cornstarch slurry, and simmer until gravy thickens. Season with salt and pepper.
- Step 8: Let the dish cool slightly to let flavors meld. Serve over mashed potatoes, rice, or noodles.
Tips & Variations
- For extra depth, use homemade beef stock or a combination of beef and mushroom stocks.
- If you prefer fresh herbs, substitute dried thyme and rosemary with 1 tablespoon each of fresh herbs.
- Try adding a splash of red wine along with the beef stock for a richer gravy.
- Use a cast iron skillet for searing to develop better browning on the beef.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The gravy may thicken upon cooling, so add a splash of beef stock or water when reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef?
Yes, stew meat or chuck roast cut into bite-sized pieces works well, but sirloin tips will yield a more tender result.
Can this recipe be made ahead of time?
Absolutely. Prepare the beef tips and gravy in advance and refrigerate. Reheat slowly before serving to maintain tenderness and flavor.
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Melt In Your Mouth Beef Tips with Mushroom Gravy Recipe
- Total Time: 6 hours 45 minutes (slow cooker) or 1 hour 5 minutes (Instant Pot)
- Yield: 6 servings 1x
Description
This Melt In Your Mouth Beef Tips with Mushroom Gravy is a comforting, hearty dish featuring tender sirloin beef tips simmered in a rich mushroom gravy. Perfectly seasoned with garlic, herbs, and pepperoncinis, this recipe can be prepared using either a slow cooker or an Instant Pot. Serve it over mashed potatoes, rice, or noodles for a satisfying meal full of robust flavors and melt-in-your-mouth tenderness.
Ingredients
Scale
Beef Tips
- 2 pounds sirloin beef tips, cut into bite-sized pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
Vegetables and Aromatics
- 1 white onion, diced
- 8 ounces sliced cremini mushrooms
- ½ cup sliced pepperoncinis
Seasonings and Liquids
- 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
- 1½ to 2 cups beef stock
Thickening Agent
- 2 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
Instructions
- Prepare the Beef: Season the sirloin beef tips generously with kosher salt and freshly ground black pepper. Toss the beef tips in all-purpose flour until well coated to help achieve a nice sear and slightly thicken the gravy.
- Sear the Beef: In a large skillet, melt butter over medium-high heat. Add the coated beef tips in batches to avoid overcrowding. Sear the beef on all sides until browned, about 3-4 minutes per batch. Remove the browned beef and set aside.
- Cook the Onions: In the same skillet, add the diced white onions. Sauté for about 2 minutes, scraping up any browned bits from the pan bottom to incorporate flavor into the base.
- Slow Cooker Method: Transfer the seared beef and sautéed onions into the slow cooker. Add the sliced mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock. Stir gently to combine.
- Slow Cook: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is tender and flavors meld beautifully.
- Thicken Gravy (Slow Cooker): About 30 minutes before serving, stir in the cornstarch slurry (cornstarch mixed with water) to thicken the mushroom gravy. Continue cooking until the gravy achieves desired consistency. Season with salt and pepper to taste.
- Instant Pot Method: After searing the beef and onions in the Instant Pot using the sauté setting, add mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock into the pot. Stir to combine.
- Pressure Cook: Seal the Instant Pot lid and set it to the ‘Meat/Stew’ setting on high pressure for 35 minutes.
- Release Pressure: When cooking is complete, allow a natural pressure release for 10 minutes. Then carefully switch the valve to venting to release remaining pressure.
- Thicken Gravy (Instant Pot): Turn on the sauté mode again. Stir in the cornstarch slurry and simmer until the gravy thickens to your liking. Season with salt and pepper to taste.
- Serve: Allow the beef tips and mushroom gravy to cool slightly so the flavors meld well. Serve hot over mashed potatoes, rice, or noodles for a complete, hearty meal.
Notes
- You can use either the slow cooker or Instant Pot methods depending on your time availability and equipment preference.
- Adjust salt and pepper according to taste, especially if using low-sodium beef stock or broth.
- For thicker gravy, slowly add more cornstarch slurry as needed, ensuring to simmer to avoid raw cornstarch taste.
- If you prefer less spice, reduce or omit the pepperoncinis.
- Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes (slow cooker) or 50 minutes (Instant Pot including pressure release)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Keywords: beef tips, mushroom gravy, slow cooker beef, Instant Pot beef, comfort food, hearty dinner
