Melt In Your Mouth Beef Tips with Mushroom Gravy is the kind of hearty, soul-satisfying dish that turns any meal into a comforting experience. Tender chunks of sirloin are coated in flour and seared for a deep, rich flavor, then slowly cooked with herbs, mushrooms, and savory seasonings until the beef is fall-apart tender. The mushroom gravy is infused with layers of flavor from garlic, rosemary, Worcestershire sauce, and pepperoncinis for a hint of tang that keeps every bite interesting.
Whether you prepare this in a slow cooker or pressure cooker, the result is always the same—fork-tender beef and a luxurious gravy that begs to be spooned over mashed potatoes, egg noodles, or fluffy white rice. It’s the perfect dinner for cold nights or family gatherings, delivering restaurant-quality results with simple pantry staples.
Why You’ll Love This Recipe
• Ultra-tender, slow-cooked beef with deep flavor
• Rich mushroom gravy that thickens beautifully
• Versatile serving options: mashed potatoes, rice, or noodles
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 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
Step 1: Season and Dredge the Beef
Season the beef tips generously with kosher salt and black pepper.
Toss the seasoned beef in the flour until all pieces are evenly coated.
Step 2: Sear the Beef
In a large skillet, melt 2 tablespoons of butter over medium-high heat.
Working in batches, add the floured beef tips and sear until browned on all sides, about 2–3 minutes per side.
Transfer the seared beef to a plate and set aside.
Step 3: Sauté the Onion
In the same skillet, melt the remaining 1 tablespoon of butter.
Add the diced white onion and sauté for about 2 minutes, scraping up any browned bits from the pan for maximum flavor.
Step 4: Slow Cooker Method
Transfer the seared beef and sautéed onions to your slow cooker.
Add the mushrooms, garlic powder, onion powder, thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, and optional pepperoncinis.
Pour in 1½ to 2 cups of beef stock, depending on how thick or saucy you like your gravy.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the beef is tender.
Step 5: Pressure Cooker Method (Optional)
Use the sauté setting to brown the beef and onions directly in the pot.
Add remaining ingredients as described above.
Seal the lid and cook on high pressure for 35 minutes.
Allow to natural release for 10 minutes, then release remaining pressure manually.
Step 6: Thicken the Gravy
About 30 minutes before serving, stir the cornstarch slurry into the slow cooker or pressure cooker.
Let cook uncovered on high (or sauté mode) until the gravy thickens to your liking.
Step 7: Serve
Let the beef rest for a few minutes before serving.
Spoon generously over mashed potatoes, egg noodles, or rice.
Tips for Success
• Don’t skip the searing—it adds a deep flavor base to the gravy
• Pepperoncinis are optional but add a subtle zing
• For extra richness, stir in a splash of cream or a pat of butter just before serving
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days
Reheat gently on the stovetop or in the microwave with a splash of broth if needed
Freeze for up to 2 months—thaw overnight and reheat slowly for best texture
