This hearty and flavorful dish of Beef Tips in Mushroom Gravy is the ultimate comfort food. Tender sirloin tips are seared to perfection and then slow-cooked with savory mushrooms, aromatic herbs, and tangy pepperoncinis in a rich, beefy gravy. Whether you’re looking for a satisfying meal to serve over mashed potatoes, rice, or even pasta, this recipe will quickly become a family favorite. The beauty of this dish is its versatility; it can be made in a slow cooker for a low-and-slow cooking process or in an Instant Pot for a quicker meal that still delivers deep, robust flavors.
Ingredients

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 – 2 cups beef stock
2 tablespoons cornstarch
Kosher salt and freshly ground black pepper, to taste

Preparation

Step 1: Prepare the Beef
Start by seasoning the beef tips with kosher salt and freshly ground black pepper. Toss the beef in flour, ensuring that each piece is evenly coated. This step not only adds a subtle flavor but also helps in thickening the gravy later.

Step 2: Sear the Beef
In a large skillet over medium-high heat, or directly in your Instant Pot, melt the butter. Add the beef tips in batches, ensuring not to overcrowd the pan. Sear the beef on all sides until they develop a brown, crusty exterior. This searing process locks in the juices and enhances the flavor. Once seared, remove the beef from the skillet and set it aside on a plate. Repeat the process until all the beef is seared.

Step 3: Cook the Onions
In the same skillet, add the diced onions. Cook for about 2 minutes, just until they begin to soften, and use a wooden spoon to scrape up the browned bits from the bottom of the pan. These bits are packed with flavor and will enrich the gravy.

Slow Cooker Instructions:
Transfer the seared beef and cooked onions to your slow cooker. Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 cups of beef stock. Cover and cook on high for 3-4 hours or on low for 6-7 hours. About 30 minutes before the cooking time is complete, whisk the cornstarch into 3 tablespoons of water and stir it into the slow cooker. Cover and continue cooking for the remaining 30 minutes. Once done, season to taste and serve hot.

Instant Pot Instructions:
Add the seared beef and onions back into the Instant Pot. Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups of beef stock. Secure the lid and select the “Meat/Stew” setting, cooking on high pressure for 35 minutes. Once the cooking time is up, allow the pressure to release naturally for 10 minutes before switching the valve to “venting.” Switch the Instant Pot to the “Sauté” setting, and stir in the cornstarch mixture. Let the gravy simmer until it thickens. Adjust the seasoning with salt and pepper before serving.
Bonus Tip:

For an extra layer of flavor, try adding a splash of red wine or balsamic vinegar to the gravy before simmering. This will give the sauce a rich depth and slight tanginess that pairs beautifully with the beef and mushrooms.
Conclusion

This Beef Tips in Mushroom Gravy recipe is a true testament to the beauty of slow-cooked meals. Whether you’re using a slow cooker or an Instant Pot, you’ll achieve tender, flavorful beef in a luscious, savory gravy. Perfect for a cozy dinner at home, this dish is sure to please everyone at the table. Serve it with your favorite sides and enjoy the warm, comforting flavors of this classic recipe.