Beef Tips with Mushroom Gravy: Juicy sirloin tips, earthy mushrooms, and a rich, herby gravy make this dish a cozy, flavorful dinner option.
You know how some meals just hit differently? Like, they’re not just food—they’re an experience. That’s exactly how I feel about Beef Tips with Mushroom Gravy. It takes me back to this one Sunday dinner at my grandmother’s house. She didn’t make this exact dish, but her roast beef and gravy were legendary. Every bite was like a warm hug, and this recipe? It’s my little spin on recreating that feeling.
The first time I made it, I was honestly just winging it. I had some sirloin tips in the fridge and a bunch of mushrooms I forgot I’d bought. The pantry had just enough to cobble together something that, to my surprise, turned out to be magic. My family was quiet for the first few bites—always a good sign—and then the compliments started rolling in. “Is this a new recipe?” “Why does it taste so fancy?” I mean, who doesn’t love a dish that’s easy to make but feels like you’ve pulled out all the stops?
Now, it’s one of those recipes I pull out whenever I want something comforting but a little elevated. Whether it’s a weeknight or a special occasion, this dish always delivers.
Why You’ll Love This Beef Tips With Mushroom Gravy Recipe?
Why is this recipe a must-try? Here’s why:
- Tender, Flavorful Beef: The sirloin tips cook up perfectly every time, whether you use a slow cooker or Instant Pot.
- Decadent Mushroom Gravy: Rich, earthy, and infused with thyme and rosemary—it’s the kind of gravy you’ll want to drizzle on everything.
- Easy Yet Fancy: Minimal effort, maximum wow factor. Perfect for impressing without stress.
- Versatile: Works for casual family dinners or when you’re hosting friends and want to seem like you’ve got it all together.
Ingredient Notes:
Let’s break down the stars of this dish:
- Sirloin Beef Tips: These are tender and flavorful, but you could swap in stew meat if you’re in a pinch.
- Cremini Mushrooms: Their earthy flavor takes the gravy to the next level. White mushrooms work, too, but cremini adds that little extra something.
- Beef Stock: The backbone of the gravy—use a good-quality one for the best results. Homemade? Even better.
- Worcestershire Sauce: A splash adds a deep, savory umami flavor. Don’t skip it!
- Pepperoncinis: Optional, but they bring a tangy brightness that balances the dish beautifully.
- Herbs: Thyme and rosemary add warmth and depth, making this gravy anything but basic.
Pro Tip: Freshly cracked black pepper makes a difference. Trust me, it’s worth the extra effort!
How To Make Beef Tips With Mushroom Gravy?
This dish is all about comfort without the fuss. Here’s how to make it:
- Prep the Beef
Toss the beef tips with flour, salt, and pepper. This step does double duty—it adds flavor and helps thicken the gravy later. - Sear the Beef
Heat butter in a skillet over medium-high heat, then sear the beef until it’s browned on all sides. This adds a layer of rich, caramelized flavor that you just can’t skip. Once browned, set the beef aside. - Cook the Onions
In the same skillet, sauté the diced onion until it’s soft and golden. Scrape up all those browned bits from the beef—it’s flavor gold! - Combine Everything
Transfer the beef, onions, and mushrooms to your slow cooker or Instant Pot. Add the garlic powder, onion powder, thyme, rosemary, Worcestershire sauce, bay leaf, and pepperoncinis. Pour in enough beef stock to just cover the beef. - Cook Your Way
- Slow Cooker: Cook on high for 3–4 hours or on low for 6–7 hours.
- Instant Pot: Cook on high pressure for 35 minutes, then let the pressure release naturally for 10 minutes.
- Thicken the Gravy
Mix cornstarch with a little water to create a slurry. Stir it into the pot, then let it cook for another 30 minutes in the slow cooker or simmer in the Instant Pot until the gravy thickens. - Taste and Serve
Remove the bay leaf, then taste and adjust the seasoning. Serve over mashed potatoes, rice, or egg noodles, and garnish with parsley if you’re feeling fancy.
Want To Save This Recipe?
Storage Options:
Got leftovers? Lucky you! Here’s how to store them:
- Refrigerate: Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freeze: Let the dish cool completely, then freeze in portions for up to 2 months. Thaw in the fridge overnight and reheat gently to keep the beef tender.
Variations and Substitutions:
Want to shake things up? Here are some ideas:
- Protein Swap: Try pork tenderloin or chicken thighs for a twist.
- Add Veggies: Carrots, celery, or peas can make this dish even heartier.
- Cheesy Upgrade: Stir in a handful of grated parmesan for extra richness.
- Red Wine Version: Replace ½ cup of beef stock with red wine for a deeper, richer gravy.
What to Serve with Beef Tips With Mushroom Gravy?
This dish is all about rich, hearty flavors, so keep the sides simple:
- Mashed Potatoes: Creamy, buttery potatoes are the ultimate pairing.
- Egg Noodles: Perfect for soaking up all that gravy.
- Steamed Veggies: Broccoli, green beans, or asparagus add a nice, fresh contrast.
- Crusty Bread: Use it to mop up every last drop of gravy—you’ll thank me later.
Frequently Asked Questions:
Can I use stew meat instead of sirloin tips?
Definitely! Just cook it a bit longer to ensure it’s tender.
How do I make the gravy thicker?
Add more cornstarch slurry and let it simmer until it’s just right.
Are the pepperoncinis really necessary?
Not at all, but they add a fun tanginess. If they’re not your thing, just leave them out.
So, are you ready to give Beef Tips with Mushroom Gravy a try? It’s cozy, flavorful, and feels a little fancy without being fussy. Let me know how it turns out—I’d love to hear your tweaks or what you paired it with! Let’s talk comfort food in the comments below.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Beef Tips With Mushroom Gravy
Ingredients
- 3 tbsp butter
- 2 lbs. sirloin beef tips
- 2 tbsp. all-purpose flour
- 1 white onion diced
- 8 oz. sliced cremini mushrooms
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 beef bouillon cube
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1/2 cup sliced pepperoncinis
- 1 1/2 to 2 cups beef stock
- 2 tbsp cornstarch
- Kosher salt and freshly ground black pepper to taste
Instructions
- Begin by coating 2 pounds of sirloin beef tips with a mixture of 2 tablespoons of flour, salt and pepper. In a skillet melt 3 tablespoons of butter. Cook the beef until it turns brown. Set it aside.
- Next sauté one diced white onion, in the same skillet. In your slow cooker or Instant Pot combine the onions with the beef, 8 ounces of sliced cremini mushrooms 2 teaspoons of garlic powder 1 teaspoon of onion powder 1 teaspoon of dried thyme 1 teaspoon of dried rosemary one beef bouillon cube, one tablespoon of Worcestershire sauce one bay leaf, half a cup of sliced pepperoncinis (optional) and about 1½ to 2 cups of beef stock.
- For Slow Cooker: Cook on high for 3 to 4 hours or on low for around 6 to 7 hours. Afterward, mix about two tablespoons of cornstarch with water to make a slurry and add it to the slow cooker. Continue cooking for thirty minutes until thickened.
- For Instant Pot: Cook under high pressure for thirty-five minutes. Allow the pressure to release naturally for ten minutes before stirring in the cornstarch mixture. Simmer until thickened.
- Adjust the seasoning, with salt and pepper according to your taste preferences. Serve these beef tips alongside their mushroom gravy and enjoy the comforting meal you've prepared!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
This was really delicious! I wasn’t sure about the pepperoncinis in it. I’ve had them in a beef sandwich recipe that was good, but over potatoes I wasn’t sure. No need to fear – wonderful. Family kept commenting on how good it smelled while cooking in the crockpot. It didn’t disappoint. I happened to have a quart of potatoes that I had canned from my garden last year. Mashed them with a fork in the bottom of our bowls and smothered with your delicious ambrosia. Thanks so much.