My son literally tried to lick the last of that gravy out of the slow cooker.

This recipe offers two convenient methods for creating incredibly tender beef tips smothered in a rich and flavorful mushroom gravy. Choose between the ease of a slow cooker or the speed of an Instant Pot for a comforting and satisfying meal.

Ingredients:

Instructions:

Preparation:

1. Season and coat beef: Season the beef tips generously with kosher salt and freshly ground black pepper. Toss them in the all-purpose flour to coat evenly.
2. Sear the beef: In a large skillet over medium-high heat (or in the insert of your Instant Pot if using that method), melt the butter. Add the seasoned beef tips in batches, ensuring not to overcrowd the pan. Sear the beef on all sides until nicely browned and crusty. Remove the seared beef to a plate and continue searing any remaining beef.
3. Sauté onions: Add the diced white onion to the same skillet and cook briefly, just for 2 minutes or so, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Method 1: Slow Cooker

1. Combine ingredients: Transfer the seared beef and sautéed onions to your slow cooker. Add the sliced cremini mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, sliced pepperoncinis, and 2 cups of beef stock.
2. Slow cook: Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, or until the beef tips are very tender.
3. Thicken gravy: About 30 minutes before the cooking time is over, whisk the cornstarch into 3 tablespoons of cold water until smooth. Pour this cornstarch slurry into the slow cooker and stir gently to combine.
4. Continue cooking: Cover the slow cooker again and continue cooking for the remaining 30 minutes, allowing the gravy to thicken.
5. Season and serve: Remove the bay leaf. Taste the gravy and season with additional kosher salt and freshly ground black pepper as needed. Serve the melt-in-your-mouth beef tips and mushroom gravy over mashed potatoes, rice, or noodles.

Method 2: Instant Pot

1. Combine ingredients: Add the seared beef back into the Instant Pot (along with the sautéed onions). Add the sliced cremini mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, sliced pepperoncinis, and 1 1/2 cups of beef stock.
2. Pressure cook: Secure the lid on the Instant Pot, ensuring the valve is set to “Sealing.” Select the “Meat/Stew” setting and cook on high pressure for 35 minutes.
3. Release pressure: Once the cooking time is up, allow the pressure to release naturally for 10 minutes. After 10 minutes, carefully switch the pressure release valve to “Venting” to release any remaining pressure. Once the pressure is fully released and the float valve has dropped, you can safely open the lid.
4. Thicken gravy: Turn the Instant Pot to the “Sauté” setting. In a small bowl, whisk the cornstarch into 3 tablespoons of cold water until smooth. Stir this cornstarch slurry into the cooking liquid in the Instant Pot.
5. Simmer gravy: Let the gravy simmer on the “Sauté” setting, stirring occasionally, until it thickens to your desired consistency.
6. Season and serve: Remove the bay leaf. Taste the gravy and season with additional kosher salt and freshly ground black pepper as needed. Serve the incredibly tender beef tips and mushroom gravy over your favorite sides.

Enjoy your delicious Melt In Your Mouth Beef Tips with Mushroom Gravy!