My son literally tried to lick the last of that gravy out of the slow cooker
Beef tips with mushroom gravy is a classic comfort dish that never fails to impress. This article dives into the delightful world of tender beef simmered to perfection in a savory mushroom gravy. From its rich flavors to its simple preparation, let’s explore why this dish deserves a spot on your dinner table.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Butter | 3 tablespoons |
| Sirloin beef tips | 2 lbs |
| All-purpose flour | 2 tablespoons |
| White onion, diced | 1 |
| Cremini mushrooms, sliced | 8 oz |
| Garlic powder | 2 teaspoons |
| Onion powder | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Beef bouillon cube | 1 |
| Worcestershire sauce | 1 tablespoon |
| Bay leaf | 1 |
| Sliced pepperoncinis | 1/2 cup |
| Beef stock | 1 1/2 cups-2 cups |
| Cornstarch | 2 tablespoons |
| Kosher salt and black pepper | To taste |
Instructions:
Slow Cooker Method:
- Prepare the Beef
- Season the beef with salt and pepper, then toss it in flour to coat evenly.
- In a large skillet over medium-high heat, melt the butter. Add the beef in batches and sear on all sides until brown and crusty. Remove the beef to a plate and continue searing until complete.
- Sauté the Onions
- Add the diced onions to the skillet and cook briefly, around 2 minutes, while scraping up the flavorful bits from the bottom of the pan with a wooden spoon.
- Slow Cooker Preparation
- Transfer the seared beef and onions to a slow cooker.
- Add mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 to 2 cups of beef stock.
- Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Thirty minutes before the cooking time is over, whisk cornstarch into 3 tablespoons of water and add it to the slow cooker. Cover and continue cooking for the remaining 30 minutes. Season to taste and serve hot.
Stovetop Method:
- Prepare the Beef
- Season the beef with salt and pepper, then toss it in flour to coat evenly.
- In a large skillet over medium-high heat, melt the butter. Add the beef in batches and sear on all sides until brown and crusty. Remove the beef to a plate and continue searing until complete.
- Sauté the Onions
- Add the diced onions to the skillet and cook briefly, around 2 minutes, while scraping up the flavorful bits from the bottom of the pan with a wooden spoon.
- Stovetop Cooking
- Return all the beef to the skillet along with the sautéed onions.
- Add mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 to 2 cups of beef stock.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, stirring occasionally, until the beef is tender and the gravy has thickened.
- In the last 30 minutes of cooking, whisk cornstarch into 3 tablespoons of water and add it to the skillet. Stir well and let it simmer until the gravy reaches your desired consistency. Season to taste and serve hot.
