restaurant_menu Recipes

Beef Tips with Mushroom Gravy Recipe (Comfort Classic)

calendar_today July 18, 2026 schedule 3 min read

timer

Prep

15 minutes

local_fire_department

Cook

35 minutes

group

Servings

bolt

Calories

380 kcal

This Beef Tips with Mushroom Gravy features tender chunks of seared beef simmered in a rich, savory mushroom gravy infused with garlic, onion, thyme, and rosemary. A beloved American comfort food classic, it's equally at home on a busy weeknight or a cozy Sunday table, and comes together easily in the slow cooker or Instant Pot for effortless, hands-off cooking.

restaurant_menu Ingredients format_list_numbered Instructions

restaurant_menu Ingredients

Servings

Main Ingredients

check 2 lbs beef tips (sirloin or chuck), cut into chunks check 1 tablespoon oil, for searing check 1 large onion, sliced check 8 oz mushrooms, sliced check 1 teaspoon garlic powder check 1 teaspoon onion powder check 1 teaspoon dried thyme check 1/2 teaspoon dried rosemary check 1 beef bouillon cube check 1 tablespoon Worcestershire sauce check 1 bay leaf check 1/4 cup sliced pepperoncinis check 2 cups beef stock (slow cooker) or 1 1/2 cups beef stock (Instant Pot) check 2 tablespoons cornstarch check 3 tablespoons water check Salt and pepper, to taste

hardware Essential Tools

01 check_circle

Large skillet or Dutch oven

02 check_circle

Slow cooker (6-quart)

03 check_circle

Instant Pot

04 check_circle

Wooden spoon

05 check_circle

Small mixing bowl

06 check_circle

Whisk

07 check_circle

Measuring cups and spoons

format_list_numbered Preparation

Searing the Beef

Heat oil in a large skillet over medium-high heat and sear the beef tips in batches until deeply browned on all sides, about 2-3 minutes per side.

Remove the beef and set aside.

Add the sliced onions to the same pan and cook briefly, just 2 minutes or so, scraping up browned bits from the bottom of the pan with a wooden spoon.

Remove from heat and proceed to your preferred cooking method below.

Slow Cooker Method

Transfer the seared beef and onions to the slow cooker.

Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 cups beef stock.

Cover and cook on high for 3-4 hours or low for 6-7 hours, until beef is fork-tender.

30 minutes before cooking time is over, whisk the cornstarch into 3 tablespoons water and stir into the slow cooker.

Cover and continue cooking for the remaining 30 minutes, then season to taste with salt and pepper before serving.

Instant Pot Method

Add the seared beef back to the Instant Pot along with the onions.

Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups beef stock.

Cover and select the 'Meat/Stew' setting, cooking on high pressure for 35 minutes.

Once cooking time is complete, let the pressure release naturally for 10 minutes, then switch the valve to 'venting' to release any remaining pressure.

Turn on the 'Sauté' setting, whisk the cornstarch into 3 tablespoons water, and stir into the cooking liquid.

Let simmer until the gravy thickens, then season to taste with salt and pepper and enjoy.

favorite You Might Also Love

Browse All arrow_forward

open_in_new

Try These Variations

Creamy Mushroom Version

Stir in a splash of heavy cream or plain yogurt at the very end of cooking for a richer, creamier gravy that pairs beautifully with mashed potatoes. Add it off the heat to prevent curdling, and adjust seasoning afterward since dairy can mellow the overall saltiness of the dish.

Spicier Kick

Increase the amount of sliced pepperoncinis or add a pinch of crushed red pepper flakes to the gravy for a subtle heat that balances the richness of the beef and mushrooms. This variation works especially well when served over rice rather than potatoes.

Vegetable-Packed

Add sliced carrots, celery, or baby potatoes directly into the slow cooker or Instant Pot alongside the beef for a heartier, one-pot meal. This turns the dish into a complete dinner without needing a separate side, and the vegetables soak up the savory gravy beautifully.

Chef's Pro Tips

Sear in batches, not all at once

overcrowding the pan drops the temperature and causes the beef to steam rather than brown, which means you lose out on that deep, caramelized flavor that forms the backbone of the entire dish. Take the extra few minutes—it makes a noticeable difference.

Use a wooden spoon to deglaze after the onions cook

those browned bits stuck to the pan are packed with concentrated flavor, and scraping them up ensures nothing is wasted and everything ends up in your final gravy.

Always add the cornstarch slurry near the end of cooking

adding it too early can cause the gravy to break down over long cooking times, so wait until the last 30 minutes for a perfectly thickened, glossy finish.

Storage Guide

home

Room Temperature

Beef Tips with Mushroom Gravy should not be left at room temperature for more than 2 hours, as bacteria can grow quickly on cooked meat and gravy. If serving at a gathering, keep the dish warm in a slow cooker set to ‘warm’ rather than leaving it out.

kitchen

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 4 days. The gravy will thicken further as it chills, so reheat gently on the stovetop with a splash of beef stock to loosen it back to the desired consistency.

ac_unit

Freezer

This dish freezes well for up to 3 months in a freezer-safe, airtight container. Thaw overnight in the refrigerator before reheating gently on the stovetop, stirring occasionally to restore the gravy’s smooth texture.

Avoid These Mistakes

✕ Skipping the sear

some cooks are tempted to skip searing and go straight to the slow cooker, but this step builds essential flavor through caramelization. Take the extra 10 minutes upfront—it makes a significant difference in the final taste of the gravy.

✕ Adding too much liquid

because mushrooms release moisture as they cook, adding extra stock beyond what’s called for can result in a thin, watery gravy. Stick to the recommended amounts and adjust thickness at the end with the cornstarch slurry instead.

✕ Not tasting and adjusting seasoning at the end

bouillon and Worcestershire sauce vary in saltiness by brand, so always taste the finished gravy and adjust salt and pepper before serving to ensure balanced flavor throughout the dish.

nutrition Nutrition Facts

Per serving: 1 serving

380 kcal Calories

32g Protein

12g Carbs

22g Fat

1g Fiber

540mg Sodium

flag Conclusion

Beef Tips with Mushroom Gravy is the kind of dish that turns an ordinary evening into something special, with minimal effort and maximum comfort. Whether you choose the stovetop, slow cooker, or Instant Pot method, you’ll end up with tender beef and a rich, savory gravy the whole family will ask for again and again.

sell Related Topics

#beef tips recipe #mushroom gravy #slow cooker beef tips #Instant Pot beef tips #comfort food dinner

Frequently Asked Questions

Can I use a different cut of beef for this recipe? expand_more

Yes, cubed chuck roast works wonderfully as a substitute for beef tips, since both cuts become tender with slow, moist cooking methods like braising, slow cooking, or pressure cooking. Just make sure to cut the chuck into similarly sized chunks for even cooking.

Can I make Beef Tips with Mushroom Gravy ahead of time? expand_more

Absolutely — this dish reheats beautifully and often tastes even better the next day once the flavors have had time to meld together. Simply store it in the refrigerator and reheat gently on the stovetop before serving.

What can I use instead of pepperoncinis? expand_more

A splash of pickle brine or a squeeze of lemon juice can offer a similar tangy brightness if pepperoncinis aren't available. You can also simply omit them if you prefer a milder, more traditional gravy flavor.

Is this recipe freezer-friendly? expand_more

Yes, this dish freezes well for up to 3 months in an airtight, freezer-safe container. Thaw it overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally to restore the gravy's smooth texture.

How do I thicken the gravy if it's too thin? expand_more

Whisk together a bit more cornstarch and cold water, then stir it into the simmering gravy until it reaches your desired consistency. Let it simmer for a few minutes afterward so the cornstarch fully activates and thickens properly.