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