Beef Tips with Mushroom Gravy

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There’s something deeply satisfying about a dish that fills your home with the aroma of slow-cooked meat and savory gravy. This recipe for Beef Tips with Mushroom Gravy is a personal favorite—not only because it’s unbelievably comforting, but also because it never fails to impress. Whether I’m making it for a weekend family dinner or a cozy weeknight meal, it always earns appreciative silence at the table, followed by plate-licking satisfaction (no shame—we all do it!).

This dish is rooted in Southern comfort food traditions, known for taking simple, budget-friendly cuts of meat and transforming them into tender, flavorful bites through slow cooking. The combination of beef, earthy mushrooms, and spices makes for a rich, hearty meal that feels both rustic and luxurious. It pairs beautifully with mashed potatoes, rice, or even buttery egg noodles.

It’s flexible too—you can use a slow cooker, an Instant Pot, or a Dutch oven. And if you’re short on time? Prep it in the morning, and let the cooker do its magic while you go about your day. By dinnertime, you’ve got a warm, soul-soothing meal ready to serve.

Ingredients (Shuffled Order):

  • 2 tablespoons all-purpose flour
  • 8 ounces baby Bella mushrooms, sliced
  • 1 teaspoon onion powder
  • 1 diced onion
  • 2 tablespoons cornstarch (mixed with a few tablespoons of water)
  • ½ cup thinly sliced pepperoncini peppers (adds a tangy twist)
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 ½ teaspoons sugar
  • 3 tablespoons butter
  • 2 pounds chuck roast or stew beef, cubed and trimmed
  • 2 cups beef stock (1 ½ cups for Instant Pot)
  • 1 teaspoon mushroom powder (optional but recommended for umami boost)

🐢 Slow Cooker Method:

  1. Add all ingredients except the cornstarch slurry into your slow cooker.
  2. Cover and cook on low for 5–7 hours or high for 3–4 hours, until beef is fork-tender.
  3. 30 minutes before cooking time ends, remove ½ cup of liquid from the slow cooker and mix it with the cornstarch.
  4. Stir this back into the pot and cook uncovered for 30 more minutes until the gravy thickens.
  5. Adjust thickness with water if needed. Add salt and pepper to taste. Serve warm over mashed potatoes, rice, or noodles.

⚡ Instant Pot Method:

  1. Add all ingredients except cornstarch slurry to the Instant Pot with 1½ cups of beef stock.
  2. Lock lid, select “Meat/Stew” setting, and pressure cook on high for 35 minutes.
  3. Let the pressure release naturally for 10–15 minutes.
  4. Switch to “Sauté” mode. Stir the cornstarch slurry into the bubbling sauce.
  5. Stir and cook for 1–2 minutes until the gravy thickens.
  6. Adjust seasoning and serve warm.

🥦 Nutritional & Dietary Notes

This dish offers a protein-rich main course, with beef providing essential iron and B vitamins. Mushrooms add dietary fiber, antioxidants, and a savory depth to the gravy. For a lower sodium version, use low-sodium beef stock and reduce Worcestershire. Want a gluten-free alternative? Use cornstarch for thickening and gluten-free flour in place of regular flour. You can also swap out the butter for olive oil for a dairy-free version, and omit the cheese if using mashed potatoes topped with butter.

🍽 Servings: Makes approximately 6 hearty servings.

💬 Sharing and Commenting is Caring

Did this recipe warm your soul like it did mine? Share it with someone who could use a little comfort food in their life! Leave a comment with your twist—maybe you added red wine, fresh herbs, or swapped in mushrooms varieties. I love hearing how others make it their own. ❤️