These beef tips with mushroom gravy turn a few familiar ingredients into a deeply savory dinner with very little hands-on work. Sirloin pieces are lightly coated, browned for flavor, and finished with mushrooms, herbs, beef stock, and a glossy cornstarch-thickened sauce. The Slow Cooker makes the beef tender while the Instant Pot offers a faster route. Serve the finished gravy over mashed potatoes, rice, or egg noodles so nothing is lost.
What makes beef tips with mushroom gravy special
The dish combines two useful techniques. A quick sear gives the beef browned edges, while slow, moist cooking softens the meat and lets the stock, Worcestershire sauce, onion, and herbs become a unified gravy. Mushrooms add a meaty texture and absorb the sauce. Flour on the beef helps the gravy cling, and the final cornstarch slurry gives it a smooth finish without requiring a long reduction.
Why this recipe works
Cut the sirloin into even, bite-sized pieces so every portion cooks at the same rate. Sear in batches rather than crowding the pan; a crowded pan steams the beef and leaves less fond for the onion. The stock should come partway up the ingredients, not completely drown them. Add the slurry near the end so the sauce thickens cleanly and does not become pasty during the long cook.
How to make beef tips with mushroom gravy
Ingredients
- 3 tablespoons butter
- 2 pounds sirloin beef tips, cut into bite-sized pieces
- 2 tablespoons all-purpose flour
- 1 diced white onion
- 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, optional
- 1½ to 2 cups beef stock
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- Kosher salt and black pepper, to taste
Method
- Season the beef with salt and pepper and toss it with the flour until lightly coated.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Sear the beef in batches for 2–3 minutes per side, until browned, then transfer it to the slow cooker.
- Add the diced onion to the same skillet and sauté for about 2 minutes, scraping up the browned bits. Transfer the onion to the cooker.
- Add mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon, Worcestershire sauce, bay leaf, optional pepperoncinis, and 1½ cups stock. Cook on low for 6–7 hours or high for 3–4 hours.
- During the final 30 minutes, stir in the cornstarch slurry. Add more stock if the gravy is too thick, or allow it to stand uncovered briefly if it is too loose.
- For an Instant Pot, use the sauté setting for the beef and onion, add the remaining ingredients, and pressure cook on high for 35 minutes. Naturally release pressure for 10 minutes, then release any remaining pressure and thicken the gravy.
- Remove the bay leaf, rest for a few minutes, and serve.
Serving ideas
Mashed potatoes are the classic partner because their soft texture catches every spoonful of gravy. Rice keeps the meal simple and makes a good option when you want the beef to be the focus. Egg noodles bring a broad surface for the sauce and turn the dish into a comforting bowl dinner. Add a crisp green salad, steamed Green Beans, or roasted broccoli to balance the rich gravy.
Tips and an optional variation
Do not skip the sear if you have the time: the browned bits provide a savory foundation that stock alone cannot recreate. If the gravy tastes flat, check salt first, then add a small splash of Worcestershire sauce. Let the cooked beef rest in the sauce for a few minutes before serving so the temperature settles and the gravy coats each piece.
For an optional tangy variation, include the sliced pepperoncinis listed in the blueprint. Their mild acidity cuts through the richness without changing the core recipe. For a family dinner, prepare the slow-cooker version in the morning and serve it over Mashed Potatoes at the end of the day.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of stock or water if the gravy has tightened in the refrigerator. Individual portions can also be reheated in the microwave in short intervals, covered loosely to limit splatter. Stir between intervals and heat until the center is steaming.
Quick answers
Can I make slow cooker beef tips ahead?
Yes. The finished dish reheats well, and the gravy often tastes even more rounded the next day. Keep it chilled and loosen it with stock while reheating.
What should I serve with mushroom gravy?
Choose Mashed Potatoes, rice, or egg noodles. A green vegetable or crisp salad adds freshness alongside the rich sauce.
How do I thicken the gravy?
Mix cornstarch with cold water before adding it during the final 30 minutes. Adding the slurry gradually helps you control the final consistency.
FAQs
Season beef with salt and pepper, then toss with flour. Melt 2 tablespoons butter over medium-high heat. Sear beef in batches for 2–3 minutes per side; remove. Sauté onion for 2 minutes in the same skillet, scraping up browned bits. Transfer beef and onion to a Slow Cooker. Add mushrooms, seasonings, bouillon, Worcestershire, bay leaf, optional pepperoncinis, and stock. Cook on low 6–7 hours or high 3–4 hours. Stir in cornstarch slurry during the final 30 minutes. For an Instant Pot, sauté beef and onion, add remaining ingredients, pressure cook on high 35 minutes, naturally release 10 minutes, then thicken. Rest briefly and serve over mashed potatoes, rice, or egg noodles.
With a quick sear, a steady simmer, and a final stir of cornstarch slurry, this recipe delivers tender beef and a generous mushroom gravy for a practical, satisfying dinner.
Melt-In-Your-Mouth Beef Tips with Mushroom Gravy
Ingredients
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 ounces cremini mushrooms sliced
- 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 pepperoncinis sliced; optional for tang
- 1½ to 2 cups beef stock adjust for consistency
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- to taste kosher salt and black pepper
Instructions
Instructions
- Season beef with salt and pepper, then toss with flour.
- Melt 2 tablespoons butter over medium-high heat. Sear beef in batches for 2–3 minutes per side; remove.
- Sauté onion for 2 minutes in the same skillet, scraping up browned bits.
- Transfer beef and onion to a slow cooker. Add mushrooms, seasonings, bouillon, Worcestershire, bay leaf, optional pepperoncinis, and stock. Cook on low 6–7 hours or high 3–4 hours. Stir in cornstarch slurry during the final 30 minutes.
- For an Instant Pot, sauté beef and onion, add remaining ingredients, pressure cook on high 35 minutes, naturally release 10 minutes, then thicken.
- Rest briefly and serve over mashed potatoes, rice, or egg noodles.
