Melt In Your Mouth Beef Tips with Mushroom GravySavory & Comforting! Tender beef tips, a hearty, herby mushroom gravy and the soft heat of pepperoncinis give a melt-in-your-mouth experience. Serve over mashed potatoes, rice, or egg noodles for the full experience. Relish the tastes and tenderness, ideal for celebrating special occasions or filling family dinners.
Why You’ll Love It:
Rich Fulfilling Flavor: The deliciousness of beef with those earthy mushrooms and super intense savory gravy makes this dish a winner.
Flexible Cooking Options: Choose between slow cooker and Instant Pot on a meal schedule that works for you. Try our Philly Cheesesteak Cheesy Bread: A Comforting Twist on a Classic next.
Heartwarming and Delicious: Serve this dish over mashed potatoes, rice or egg noodles for the best comfort food.
Key Ingredients:
Sirloin Beef Tips: Sirloin is perfect because it’s tender and has great flavor. For cheaper cuts, consider chuck roast or stew meat, but cooking times might require some adjustments.
Mushrooms: Cremini mushrooms have more flavor than white mushrooms. If you prefer more robust earthy notes, portobellos are a fantastic substitute.
Bouillon Cube: If you have liquid beef stock, you can omit the bouillon cube and adjust the amount of stock used instead.
Pepperoncinis: These contribute a little tang to the gravy. If tangy flavors aren’t your thing, leave them out.
Full ingredients with amounts and instructions see the recipe card below If you like this, you'll love our Sausage and Potato Casserole with Spring Veggies.
Step-by-Step Instructions
Prepare the Beef:
Season and Coat:
Lightly season the beef tips all over with salt and black pepper.
Add the well-seasoned beef to a bowl and toss well with flour. (That coating gives flavor when seared and helps thicken the gravy.)
Sear the Beef:
Melt the Butter:
Melt and heat 2 tablespoons of butter in a large skillet over medium-high heat until hot.
Brown the Beef:
Add floured beef tips in batches to the skillet to prevent crowding. Sear each piece all over until brown, 2 to 3 minutes per side. Take the beef out and place it aside on a plate.
Cook the Onions:
Sauté Onions:
Add 1 diced onion; cook, stirring and scraping up brown bits from bottom of skillet, until softened, about 2 minutes. These bits contribute deep flavor to the finished dish.
Slow Cooker Method:
Transfer Ingredients:
Transfer the seared beef tips and sautéed onions to the slow cooker.
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Add Ingredients:
Then, add 8 oz sliced mushrooms, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, ½ tsp dried rosemary, 1 beef bouillon cube, 2 tbsp Worcestershire sauce, 1 bay leaf, 6-8 pepperoncinis (great for a tangy kick, optional), and 3 cups beef stock.
Cook:
Cook covered on low for 6-7 hours or high for 3-4 until beef is flavorful and tender. For another easy option, see our Paula Deen’s Crockpot Potato Soup.
Thicken the Gravy:
Mix together 2 tablespoons each cornstarch and water to make a slurry, and stir that in about 30 minutes before serving. Stir it into the slow cooker so it thickens the gravy. Season with salt and pepper to taste.
Instant Pot Method:
Prepare the Instant Pot:
Using the sauté setting, brown the beef and onions in the Instant Pot, then add 8 oz sliced mushrooms, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, ½ teaspoon dried rosemary, 1 beef bouillon cube, 2 tablespoons Worcestershire sauce, 1 bay leaf, 6-8 pepperoncinis (optional), and 3 cups beef stock.
Pressure Cook:
Lock the lid and cook on ’Meat/Stew’ for 35 minutes on high pressure.
Natural Release:
Let the Instant Pot depressurize naturally for 10 minutes, then gently change the valve to venting position to release any additional pressure.
Thicken the Gravy:
Return the Instant Pot to sauté mode, and stir in the cornstarch slurry. This will take a few minutes as it will thicken into a gravy. Adjust seasoning with salt, pepper as needed.
Serving:
Rest:
Let it sit for a few minutes to let flavors meld.
Serve:
Serve the beef tips and mushroom gravy on mashed potatoes, rice or egg noodles. Hope you enjoy this feel-good, hearty meal!
Serving Suggestions:
You can serve the beef tips with mushroom gravy over:
Mashed Potatoes: Straightforward and creamy.
Egg Noodles: Soak up the rich gravy.
Steamed Rice: Unadulterated, comforting option. You might also like our Strawberry Balsamic Walnut Chicken.
Pairs with roasted green beans or a salad to help cut the richness.
If you’re here for the mushrooms, Hamburger Mushroom Bake tops creamy ground beef with garlic butter mushrooms.
Storage and Meal Prep Tips:
As for any leftovers, they can be kept in an airtight container in the refrigerator, and will remain delicious for about 3 days. Freezing is a good option if you want to keep them longer. The leftovers can be frozen for 2 months — just be sure to thaw overnight in the refrigerator before reheating, to get the best flavor and texture.
Reheat: Heat up leftovers gently on the stovetop or in the microwave. And if the gravy is too thick, add a needed splash of beef stock to loosen it.
Variations:
To Spice It Up: Some crushed red pepper flakes or a bit of hot sauce
Red Wine Boost: Before you add the onions, deglaze the skillet with ½ cup red wine, for more complex flavor.
Vegetarian Option: Replace the beef with chunks of portobello mushrooms and use vegetable stock. Try our Slow Cooker Lemon Chicken & Rice Soup next.
Conclusion:
Recipe: Melt-In-Your-Mouth Beef Tips With Mushroom Gravy With both the slow cooker and Instant Pot, you will be compensated with a rich and flavorful dish that’s worth every freaking bite! If you like this, you'll love our 4-Ingredient Slow Cooker Late August Lifesaver.
Melt In Your Mouth Beef Tips with Mushroom Gravy
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Ingredients
- 3 tablespoons butter for searing and flavor
- 2 pounds sirloin beef tips cut into bite-sized pieces
- 2 tablespoons all-purpose flour for coating beef
- 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
- ½ cup sliced pepperoncinis optional for a tangy kick
- 1½ to 2 cups beef stock adjust for desired consistency
- 2 tablespoons cornstarch mixed with 3 tablespoons water for thickening
- Kosher salt and black pepper to taste
Instructions
- Season the beef tips with salt and black pepper. Toss with flour until well coated.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the beef tips in batches and sear until browned on all sides, about 2-3 minutes per side. Remove and set aside.
- In the same skillet, sauté the diced onion for 2 minutes, scraping up browned bits from the pan.
- Transfer beef tips and onions to the slow cooker. Add mushrooms, garlic powder, onion powder, thyme, rosemary, beef bouillon, Worcestershire sauce, bay leaf, pepperoncinis, and beef stock. Cook on low for 6-7 hours or high for 3-4 hours. Thicken with cornstarch slurry 30 minutes before serving.
- After browning the beef and onions using the sauté setting, add remaining ingredients and pressure cook on high for 35 minutes. Natural release for 10 minutes, then release any remaining pressure. Thicken with cornstarch slurry.
- Let rest for a few minutes and serve over mashed potatoes, rice, or egg noodles.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
