Melt In Your Mouth Beef Tips with Mushroom Gravy

How to Make Melt In Your Mouth Beef Tips with Mushroom Gravy

Preparation

Season and Coat
Season the beef with salt and pepper, then toss in flour to coat evenly.

Sear the Beef
In a large skillet over medium-high heat (or the Instant Pot insert), melt the butter.
Working in batches, add the beef and sear on all sides until brown and crusty.
Remove browned pieces to a plate and continue until all beef is seared.

Cook the Onion
Add diced onions to the skillet and cook briefly (about 2 minutes), scraping up browned bits from the bottom of the pan with a wooden spoon.

To Make in the Slow Cooker

Transfer the seared beef and onions to the slow cooker.

Add 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

On low for 6–7 hours.

Thicken the Gravy
About 30 minutes before the end of cooking time, whisk the cornstarch into 3 tablespoons of water. Stir into the slow cooker.

Cover and continue cooking for the remaining 30 minutes.

Season to taste and serve.

To Make in the Instant Pot

Add the seared beef and onions back to the Instant Pot.

Add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1½ cups beef stock.

Cover and select the “Meat/Stew” setting. Cook on high pressure for 35 minutes.

When cooking time is up, allow natural pressure release for 10 minutes, then switch the pressure release valve to “venting” to release any remaining pressure.

Turn on the “Sauté” setting.

Whisk cornstarch into 3 tablespoons water, then stir into the cooking liquid.

Let simmer until the gravy thickens.

Season with salt and pepper to taste, then enjoy!

Serving Suggestions:
Serve over mashed potatoes, egg noodles, or rice for a complete comfort meal.