Description

Melt-in-your-mouth beef tips with mushroom gravy is a classic comfort dish that delivers tender, juicy beef paired with a rich, creamy mushroom gravy. This recipe combines the savory flavors of perfectly seared beef tips with a luscious sauce made from sautéed mushrooms, beef broth, and cream. It’s an ideal recipe for a cozy family dinner or when you want to impress guests with minimal effort. Whether served over mashed potatoes, egg noodles, or rice, this hearty and flavorful dish is a surefire crowd-pleaser.

Ingredients

Scale

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.

Notes

Choosing the Beef:
The cut of beef is key to the tenderness of this dish. Sirloin and tenderloin work best for quicker cooking, while stew beef or chuck becomes tender after longer, slower cooking times. For optimal results, choose beef with good marbling, as the fat helps to keep the meat juicy during cooking.
Mushrooms:
Use cremini, button, or portobello mushrooms for their earthy, savory flavor. Sautéing the mushrooms until they release their moisture and brown slightly enhances their taste, adding depth to the gravy.
Slow Cooking for Tenderness:
If using tougher cuts of beef like chuck, slow cooking is the way to go. This allows the beef to break down and become tender, whether on the stovetop, in the oven, or using a slow cooker.
Thickening the Gravy:
The gravy can be thickened with either flour or cornstarch, depending on your preference. For a gluten-free option, cornstarch works beautifully. Adjust the consistency by adding more broth if it becomes too thick.
Customizations:
Feel free to customize the dish by adding vegetables like carrots, peas, or bell peppers. For an extra layer of flavor, you can also incorporate a splash of red wine or substitute the cream with a dairy-free alternative for a lighter option.
Serving Suggestions:
This dish is traditionally served over mashed potatoes, egg noodles, or rice, allowing the gravy to soak in. Roasted vegetables or a fresh salad can balance out the richness of the dish.
Storage and Reheating:
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. When reheating, add a little broth to prevent the beef from drying out and ensure the gravy stays creamy.