Beef Tips with Mushroom Gravy is a decadent dish perfect for Sunday dinner. Savory beef tips are simmered and served with an irresistible mushroom gravy!
Looking for a heart-warming way to share a meal with your family? Here in the Lofthouse I am always looking for ways to draw my family to the table. There is no vibe greater than a homemade meal on a Sunday evening. Indulge in the hearty and comforting flavors of my Beef Tips and Mushroom Gravy, a dish that transforms humble ingredients into a culinary masterpiece. This savory concoction combines succulent sirloin steak pieces, earthy mushrooms, and a flavorful gravy that’s slow cooked to perfection. This dinner has ‘stick to your ribs’ written all over it.
BEEF TIPS WITH MUSHROOM GRAVY
The star of this dish is undoubtedly the sirloin steak tips. Find a delicious piece of sirloin steak and cut into 1-inch pieces. Searing the steak before it goes in the slow cooker will help it to develop a delightful crust that adds depth and texture to the overall experience. The slow-cooking process in a slow cooker ensures that the beef becomes tender and succulent, soaking in the rich essence of the gravy. Paired with the robust flavors of mushrooms, aromatic thyme, and the subtle heat of pepperoncini peppers, this dish elevates a simple meal into a gastronomic adventure. You won’t be able to get enough of this incredible meal once you start. I guarantee you’ll be coming back for another serving.
INGREDIENTS
- 3 tablespoons salted butter
- 2 pounds sirloin beef tips (or any cut of your favorite beef steak, cut into small pieces)
- 2 tablespoons all-purpose flour
- 1 yellow onion, diced
- 2 cups beef broth
- 8 ounces baby Bella mushrooms, cut into thick slices
- 2 teaspoons garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 Tablespoon Worcestershire sauce
- 2 bay leaves
- ½ cup pepperoncini peppers, thinly sliced
- 2 tablespoons cornstarch
COOKING INSTRUCTIONS
Heat butter in a large cast iron skillet, or heavy bottomed skillet, over medium-high heat. Sprinkle the beef pieces with the flour, salt and pepper; toss to coat.
When butter is melted, add half of the coated beef and cook until the outside forms a crust. (were not fully cooking them yet.) Remove beef to a plate and continue searing the remaining beef. Add the onions to skillet. Sauté them for 1 minute.
Place the seared beef and cooked onions in the bottom of a greased 6-quart slow cooker. Pour in the beef broth, mushrooms, garlic powder, sugar, onion powder, thyme, Worcestershire sauce, bay leaves and peppers. Cover with lid and cook on high heat for 3 to 4 hours OR cook on low heat for 5 to 7 hours.
20 minutes before the cooking time is up, carefully remove a ½ cup of the liquid from the slow cooker. Pour in a small bowl and then add the cornstarch. Whisk until smooth and then add to the slow cooker. Gently stir and then cover with lid again and continue cooking the remaining time.
If the gravy is too thick, add a few tablespoons of water to thin it. If the gravy is thin, add more cornstarch mixed with a tablespoon of water. Serve beef and gravy over mashed potatoes. Enjoy!
SERVINGS
This culinary creation is designed to yield 6 hearty servings, making it ideal for family gatherings, friendly potlucks, or simply providing delicious leftovers for the next day.
STORING LEFTOVERS
Transfer any leftovers to an airtight container and refrigerate for a span of 3 to 4 days. When the urge for a comforting meal strikes again, a quick reheating session will revive the delightful textures and robust flavors!
MIGHTY MUSHROOMS
Introducing this dinner to the family might just be the game-changer for mushroom skeptics, especially the little ones. If you have kids who traditionally shy away from mushrooms, this savory dish has the potential to redefine their perception. The mushrooms in this dish are not just an ingredient; they’re a flavorful revelation. The slow-cooking process infuses them with the rich taste of the savory gravy, transforming their texture into a delectable counterpart to the tender beef. The result is a harmonious blend of flavors that might just win over even the most adamant mushroom critics among your kids. The next time they claim not to like mushrooms, you can confidently present this dish as evidence that mushrooms can indeed be a delicious addition to their palate.
SIDE OPTIONS
While the serving suggestion includes pairing this with mashed potatoes, this recipe embraces flexibility when it comes to side dish choices. Allow your personal preferences to shine by opting for any type of noodle or rice that suits your taste. However, keep in mind that shorter noodles work best, capturing the savory gravy and tender beef in every delightful bite. Experimenting with different noodle varieties adds a touch of creativity to the dining experience, allowing you to tailor this dish to your liking.
ENJOY THIS RECIPE? HERE ARE A FEW MORE SUNDAY NIGHT MEALS!
Shepherd’s Pie (Cottage Pie) – A meal meant for peasants, but fit for kings and queens! Ground meat, peas, carrots, topped with mashed potatoes and cheese!
Crock Pot Beef Stew – A slow cooked meal that is full of pieces of meat, potatoes, carrots, in a savory sauce that will make your family full and satisfied.
Sheet Pan Meatloaf Dinner – The quintessential Sunday dinner just got a whole lot easier to enjoy! Meatloaf baked on a single pan with potatoes and veggies.
Three Packet Roast – This meal is as easy as 1, 2, 3! Tender roast is simmered and slow cooked until so tender that it’s basically falling apart on its own.
Beef Tips with Mushroom Gravy
Ingredients
- 3 tablespoons salted butter
- 2 pounds sirloin beef tips or your favorite cut of beef steak, cut into 1-inch pieces
- 2 tablespoons all-purpose flour
- 1 yellow onion diced
- 2 cups beef broth
- 8 ounces baby Bella mushrooms cut into thick slices
- 2 teaspoons garlic powder
- 1 teaspoon granulated sugar
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 Tablespoon Worcestershire sauce
- 2 bay leaves
- ½ cup pepperoncini peppers thinly sliced
- 2 tablespoons cornstarch
Instructions
- Heat butter in a large cast iron skillet, or heavy bottomed skillet, over medium-high heat. Sprinkle the beef pieces with the flour, salt and pepper; toss to coat.
- When butter is melted, add half of the coated beef and cook until the outside forms a crust. (were not fully cooking them yet.) Remove beef to a plate and continue searing the remaining beef. Add the onions to skillet. Sauté them for 1 minute.
- Place the seared beef and cooked onions in the bottom of a greased 6-quart slow cooker. Pour in the beef broth, mushrooms, garlic powder, sugar, onion powder, thyme, Worcestershire sauce, bay leaves and peppers. Cover with lid and cook on high heat for 3 to 4 hours OR cook on low heat for 5 to 7 hours.
- 20 minutes before the cooking time is up, carefully remove a ½ cup of the liquid from the slow cooker. Pour in a small bowl and then add the cornstarch. Whisk until smooth and then add to the slow cooker. Gently stir and then cover with lid again and continue cooking the remaining time.
- If the gravy is too thick, add a few tablespoons of water to thin it. If the gravy is thin, add more cornstarch mixed with a tablespoon of water. Serve beef and gravy over mashed potatoes. Enjoy!
WANT TO SAVE THIS RECIPE FOR LATER?
PIN IT TO YOUR FAVORITE PINTEREST BOARD!
I just made this in my slow cooker and followed the recipe as written and it turned out so delicious. It was such a savory dish the mushrooms added such good flavor. The gravy was just the right thickness to serve over mashed potatoes. I will definitely be making this again, even the leftovers was good the next day.