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Melt In Your Mouth Beef Tips with Mushroom Gravy

  • Author: Marsha



3 tablespoons butter

2 lbs sirloin beef tips

2 tablespoons all-purpose flour

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

1/2 cup sliced pepperoncinis

1 1/2 cups-2 cups beef stock

2 tablespoons cornstarch

Kosher salt and freshly ground black pepper, to taste


Begin by seasoning the beef tips with a generous amount of kosher salt and freshly ground black pepper. Then, evenly coat the beef tips with all-purpose flour. This helps in creating a crust on the beef when seared and thickens the gravy.

Heat the butter in a large skillet over medium-high heat. Once the butter has melted and is hot, add the beef tips in batches. Avoid overcrowding the skillet to ensure each piece is well-seared and develops a rich, brown crust. Sear the beef on all sides, which should take about 3-4 minutes per batch. Once browned, remove the beef tips to a plate and set aside.

In the same skillet, add the diced white onion. Cook for about 2 minutes, just until the onion starts to become translucent. The goal here is to soften the onions slightly and to use their moisture to deglaze the pan, scraping up the flavorful browned bits from the bottom of the skillet.

For Slow Cooker Preparation:

Transfer the seared beef and cooked onions to the slow cooker.

Add the sliced cremini mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, crumbled beef bouillon cube, Worcestershire sauce, bay leaf, and sliced pepperoncinis.

Pour in 2 cups of beef stock, ensuring that the beef is mostly covered.

Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the beef is tender and the flavors have melded together.

Approximately 30 minutes before the end of cooking, whisk the cornstarch with 3 tablespoons of water to create a slurry. Stir this into the slow cooker to thicken the gravy. Adjust seasoning with salt and pepper as needed before serving.

For Instant Pot Preparation:

Return the seared beef and onions to the Instant Pot.

Add the mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups of beef stock.

Secure the lid of the Instant Pot and set it to the “Meat/Stew” program. Cook under high pressure for 35 minutes.

After cooking, allow the Instant Pot to release pressure naturally for 10 minutes, then manually release any remaining pressure.

Switch the Instant Pot to the “Sauté” setting. Create a cornstarch slurry by mixing cornstarch with 3 tablespoons of water, then stir this into the pot. Allow the gravy to simmer and thicken. Season with salt and pepper to taste before serving.