Ridiculously Tender Beef Tips with Mushroom Gravy
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Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!
Monday blues is hitting hard this morning.
Today I’m bringing on another round of homemade comfort food before it’s a thousand degrees in Texas and all I want is cold food for pretty much the rest of 2019.
My homemade beef tips are a family favorite. When things are going a hundred miles per hour over here on weeknights, I need to get dinner on the table without having to babysit it. So I make a round of beef tips with mushroom gravy and serve it over a bed of fluffy, garlicky mashed potatoes and somehow, with every bite the troubles of the day slowly dissipate. Hubby is happy because it’s man-food and I’m elated because fewer dishes! Although to be fair, hubby does dinner dishes, so my happiness stems more from the fact that this recipe requires minimum prep but produces maximum flavor?
Yes; that’s it.
It always makes me laugh when I share an instant pot recipe because immediately I’ll get messages asking how to make that recipe in the slow cooker or on the stove. And the reverse proves to be true when I make recipes in the slow cooker/stove top. So this one goes out to all of my slow cooker AND instant pot fanatics. Let’s let our kitchen gadgets make us dinner.
The inspiration for today’s beef tips with mushroom gravy comes from a Mississippi pot roast. I love what happens to brown gravy after it’s been mingling with pepperoncini peppers — one problem. I like to avoid using store-bought gravy mixes as much as possible. So I’m making a from-scratch gravy mix using simple ingredients that you can find in your own pantry. All except one are a pantry staple in most households, so you can quickly put this meal together on the fly.
WHAT DO YOU NEED TO MAKE BEEF TIPS?
- butter
- beef
- flour
- chopped onions
- mushrooms
- seasonings
- Worcestershire sauce
- pepperoncini peppers
- beef stock
- cornstarch
WHAT ARE BEEF TIPS?
This is a question I would wonder about all the time. Because that’s what people that are obsessed with food do. Basically, beef tips are any cut of meat cut into cubes. However, it is important to understand that when you’re pressure cooking or slow cooking meat, there are certain cuts of meat that work better than others. The tougher the meat, the longer it’ll take to cook; the more perfect it is for slow cooking/pressure cooking.
WHAT CUTS OF BEEF WORK BEST WHEN YOU’RE MAKING BEEF TIPS AND MUSHROOM GRAVY?
For beef stews and beef tips, I prefer to use a well-trimmed chuck roast that’s cut into 1-inch cubes. Sometimes, I’ll purchase ‘stew meat’ from the grocery store, which saves the time of having to trim and cut the meat into cubes. It all depends on what the grocery store has to offer; either would work for this recipe.
HOW TO MAKE SURE YOU GET TENDER BEEF TIPS:
Since our beef tips aren’t a high-end cut of meat, they’ll take a longer time to cook; making them perfect for the slow cooker or instant pot. To ensure that the meat falls apart, allow the meat to continue cooking until it becomes fall-apart tender. 35 minutes should do it for the pressure cooker, but the slow cooker involves a little more guesswork. If you know your slow cooker runs hot, begin checking around the 5-hour mark (on low heat), if it runs cold, you’ll most certainly want to let it go for 6-7 (at least.) Trust me, one bite of that tender meat that just falls apart, and you’ll be putting this on the weekly rotation.
DO I HAVE TO USE PEPPERONCINI?
Ever since I added a handful of peperoncini to my beef stew, I haven’t been able to get over it! I love the way the peperoncini peppers add so much flavor to this stew. I buy them in a jar already sliced, so all I have to do is add in a 1/2 cup worth. It’s important to note that you want the peppers here, not the liquid they come packed in. I’ve tested the recipe without the peppers and didn’t love it as much as I did with them. However, it is your call. They’re usually found in the condiment aisle next to the pickled jalapeños — but don’t worry; they aren’t as spicy as jalapeños!
CAN THIS BEEF TIPS RECIPE BE MADE GLUTEN-FREE?
Absolutely! My suggestion would be to swap the flour for a 1-1 gluten-free baking mix. The package will be marked, and it means that you can swap 1 part flour for 1 part of the baking mix. So for this recipe, you’ll need a total of 2 tablespoons of 1-1 GF baking mix.
HOW TO MAKE THE BEST BEEF TIPS AND MUSHROOM GRAVY:
- Sear the meat. Make sure you don’t skip this step. I’m such a big fan of the Maillard reaction. This occurs when you sear the meat in a hot pan with a little butter. It creates a nice brown crust that seals in the juices and adds so much depth to your recipes. It’s free flavor!
- Mushroom gravy: Sure adding mushrooms to our beef tips makes this a mushroom gravy, but what elevates the flavors is a hint of mushroom powder. It’s an umami mix that I picked up from Trader Joe’s. More on that in a sec.
DO I HAVE TO USE MUSHROOM BASE?
I always get a lot of questions asking whether a specific ingredient can simply be omitted from the recipe. This is probably one of those ingredients I’m sure a few people will have questions about so I wanted to address it. Mushroom powder is a little chef secret used to really amp up the flavors of beef gravy. You know when you eat out, and you wonder, why does their brown gravy taste so much better? UMAMI. The mushroom powder adds a subtle complexity to the sauce making it so much more delicious.
For this recipe, I highly suggest looking for a mushroom powder (such as the one from Trader Joe’s, powdered porcini or shiitake, or using a little bit of Better Than Bouillon mushroom base.) I have tested this recipe without these ingredients and found that it does not yield the same flavor as when we’re using something to help boost the umami flavor in the gravy.
This is the perfect warm and comforting meal to throw together in your slow cooker or instant pot of cold evenings. We’re back down with lower temps this week, and so I was elated to put my instant pot beef tips on the menu for the week!
ENJOY!
Ridiculously Tender Beef Tips with Mushroom Gravy
Homemade beef tips with mushroom gravy — as always with NO canned soups! My beef tips are ridiculously tender and easy to make in your slow cooker or instant pot. Serve beef tips over cauliflower mash, mashed potatoes, egg noodles, or rice!
Ingredients
- 3 tablespoons butter
- 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
- 2 tablespoons all-purpose flour
- 1 onion, diced
- 8 ounces baby Bella mushrooms, cut into thick slices
- 1 ½ teaspoon EACH: garlic powder AND sugar
- 1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
- 1 tablespoon Worcestershire sauce
- 1 large bay leaf
- ½ cup pepperoncini peppers, thinly sliced
- 1 ½ - 2 cups low sodium beef stock (see directions)
- 2 tablespoons cornstarch (mixed with a few tablespoons of water)
Instructions
- SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and continue searing the remaining beef. Add the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
- SLOW COOKER: Place 2 cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
- OR INSTANT POT: Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.
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29 Comments on “Ridiculously Tender Beef Tips with Mushroom Gravy”
First off I love your recipes!!!! I have a bunch of frozen tenderloin and boneless NY steaks, thoughts would either work? Also my hubs won’t do mushrooms, a texture thing…. (I will still add the mushroom powder ?) will the dish be lacking without or anything you suggest instead? Thank you
Thanks, Tracy! The tenderloin could work here! You can omit the mushrooms if you wish, but I would only thicken with half of the cornstarch slurry first, and add more as needed. I think you may need less as mushrooms release a lot of that liquid while pressure cooking. Hope that helps!
Absolutely has 5 star potential!! The only problem i found was a 1/2 cup of pepperoncini was just a tad too much. Kids won’t like the strong pepper taste. I had to use sour cream to try and cut some of the spiciness. I would dial it back to maybe a quarter cup, Otherwise it was a terrific dish over egg noodles. Melt in your mouth tender! Thanks so much.
i would like to make this for a group of 16 ladies for a week long girls get away. I prep everything ahead and then just plug in the slow cooker the day we need it. Have you ever prepared this ahead to the point of plugging it in?
Hey there! I haven’t tried prepping the recipe in advance. If it’s just the day before serving it, I think it should hold up just fine though!
I didn’t have mushroom powder (and didn’t substitute anything for it), yet it was still sooooo delicious! Just made it 3 nights ago and my husband already asked that I make it again this weekend. I was pleasantly surprised at the wonderful flavor of the gravy.. My tastebuds were dancing on my tongue! Thanks so much for sharing this post! Will be sure to check out your other recipes!
So happy to hear you enjoyed it, Kim! Thank you for taking the time to come back and comment 🙂
Amazing! I followed the recipe as described and my husband and I loved it. I would not have left out the pepperoncinis!! They add the perfect depth of flavor and the smell was amazing. Totally worth scouring the grocery store for them 🙂 Served this over some mashed potatoes and it was a delight.
Thanks for this non-box gravy recipe!
I’m so glad to hear you enjoyed it, Alba! Thank you for taking the time to come back and comment 🙂
I could not find mushoom powder at my grocery store so i bought a pkg of dried porcini mushrooms in the produce section ( a little pricy ) then i ground them in my mini food processor and made my own powder. It worked well.
Would you be able to add a basket with potatoes in it on top of the beef tips to make mashed potatoes? Would the cook time be the same?
Hey there! I’ve never really done any multilevel cooking in the IP before, so not really sure about cooking times at all. Would love to know how it goes if you decide to give it a try though 🙂
Is the mushroom powder you use this one from Trader Joe’s? Mushroom & Company Multipurpose Umami Seasoning Blend
Yup, that’s the one!
Seriously good! My husband can’t stop talking about this recipe. Truly our favorite instant pot recipe. Followed recipe exactly as written….except did not have mushroom powder. Next time I make I will find and use. The use of pepperoncini is a must. Adds a depth of flavor that is hard to describe. Thanks for a great recipe!
Absolutely delicious and easy to make.
This recipe is absolutely fabulous! For my husband to go for have seconds and say “this is fabulous” is unheard of in 45 years. So thank you so much! I will pass this along.
My new favorite recipe nad perfect for this time of the year!! I used chuck meat instead and added one cup of wine. And since I was out of beef stock I added one can of french onion soup. Love the umani-ness of the mushroom powder. Great call on that find!! Lots of ohhs and ahhs from the family so will def be making this again!
Just wondering if i could replace the beef stock with mushroom stock if i don’t have mushroom powder?
Yes, the mushroom stock should work well if you don’t have mushroom powder 🙂
Made this in the Instant Pot and it was wonderful – tender and lots of flavor even without the mushroom powder/base (looked at three grocery stores without any luck). Thanks for a great recipe!
Making beef tips now. Had already started my recipe when I came across yours so it’s not fair for me to rate it. I am so excited to try mushroom powder! I don’t have it but just ordered some from Amazon and it’ll be here in a week (back ordered.) Don’t listen to that “testy” woman who said you should modify your recipes. She needs to learn how to modify her cooking to what she has on hand. Pfft. OH and I would SO put the peppers in it if it weren’t for my 7 year old grandson. He doesn’t do spicy but I’m working on that. In short I’m going to try this recipe soon WITH the peppers and mushroom powder! Happy cooking!
Hope you enjoy it to the fullest, Jolene!
How long do I cook in the instant pot if I want to half the recipe? I’m only cooking for two of us.
The cooking time should remain the same. If you’re worried, you can cut back about 5 minutes, vent, test the meat, and then cook as necessary 🙂
I made this recipe in my Instant Pot tonight, and omigosh, it was fabulous!!! It has a little heat from the peppers, but we love it that way. The meat was indeed very tender, just as promised. We served it over buttered egg noodles…so good! I forgot to pick up the mushroom powder, so I left it out this time. But I will buy it for next time, because there WILL be a next time! Yum!
I’m signing up for your recipes. I’m excited that your recipes do not include canned soup. I can tell from your articles that you know what you’re talking about and I can learn from you!
Usually your recipes are spot on. This one becomes a little confusing. Mushroom powder? When you live in Wisconsin likes I do, Trader Joe’s may as well be on Mars for all the help I get from it. From the recipe description the mushroom powder is important to achieve the taste needed to make this recipe a success. When I am blocked from recipes because of missing ingredients I tend to get a little testy. Your photos and your descriptions make this a desirable recipe. Your ingredients make it achievable for only a few. Please consider your ingredients when posting your next recipe. There are many, many recipes not available to me because of a lack of essential ingredients. Please keep this in mind when posting again.
Hi Barbara, I’m glad you’re interested in making this recipe! I understand your concern about not having access to TJ’s mushroom powder. In the post I’ve also shared two other substitutes for those that may not have a TJ’s nearby. The BTB mushroom base and powdered porcini mushroom are both substitutes that most mainstream grocery stores carry. Here is a link if you’re interested in purchasing it online ?
A recipe is really only a guide. If i had to follow a recipe 100% I would almost never be able to use recipes because my husband can’t eat onions or peppers. just use what you have available and make adjustments as you need to. I can’t wait to try this recipe it sounds amazing. I will omit the mushroom powder, onion and peppers, but it will still be amazing, I”m sure. thanks.
I was looking for something new and easy to make in my slow cooker and this was it! It was very tasty and I served it over cauliflower mash. It took quite a bit of cornstarch to thicken the gravy, probably closer to 5 tablespoons. The meat was tender and I love anything with mushrooms.