Every time I serve this, my husband sends up a prayer of gratitude—and by the time he’s done, his plate looks freshly washed!

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Beef Tips with Mushroom Gravy (Slow Cooker or Instant Pot)

There’s something timeless about a dish that fills your kitchen with rich, savory aromas and promises comfort with every bite. Beef Tips with Mushroom Gravy is one of those beloved recipes that feels like a warm hug at the end of a long day. Whether it’s a weeknight dinner or a dish meant for guests, its appeal lies in its simplicity and bold flavor. With tender chunks of beef slowly cooked to perfection and mushrooms that soak up every drop of the gravy, this dish brings together everything we love about home-cooked meals.

While similar dishes have appeared in various regional cuisines, the American South has long embraced this hearty combination, often serving it with creamy mashed potatoes, buttered noodles, or fluffy rice. Each bite is a satisfying blend of textures—the tenderness of beef, the earthiness of mushrooms, and the thick, flavorful gravy tying everything together. Best of all, this recipe is incredibly versatile, offering both slow cooker and Instant Pot instructions to fit your schedule. Whether you’re cooking for a busy family or just want something soothing after a long day, this dish delivers comfort and flavor in every spoonful.

Servings: 6

Ingredients

  • 2 pounds chuck roast or stew meat, trimmed and cubed
  • 2 tablespoons all-purpose flour
  • 1 diced onion
  • 3 tablespoons butter
  • 8 ounces sliced baby Bella mushrooms
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons sugar
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon mushroom powder
  • ½ cup thinly sliced pepperoncini peppers
  • 2 cups beef stock
  • 2 tablespoons cornstarch mixed with a few tablespoons of water

Slow Cooker Instructions

  1. Add the cubed beef, diced onion, mushrooms, flour, and all seasonings—including Worcestershire sauce, bay leaf, and pepperoncini—to your slow cooker.
  2. Pour in 2 cups of beef stock and give everything a gentle stir.
  3. Cover and cook on low for 5–7 hours or on high for 3–4 hours, until the beef is tender.
  4. About 30 minutes before the end, combine ½ cup of the slow cooker liquid with the cornstarch and stir until smooth. Add the mixture back to the slow cooker and continue cooking until the gravy thickens.
  5. Adjust the consistency with a splash of water if needed. Season with salt and pepper, then serve warm.

Instant Pot Instructions

  1. Combine the beef, onion, mushrooms, flour, seasonings, Worcestershire sauce, and pepperoncini directly in the Instant Pot.
  2. Add 1 ½ cups of beef stock and stir gently.
  3. Select the “Meat/Stew” setting and cook on high pressure for 35 minutes.
  4. Allow natural pressure release for 10–15 minutes.
  5. Set the pot to sauté mode. Mix the cornstarch with 2 tablespoons of water and stir it into the bubbling mixture.
  6. Cook for 1–2 minutes until thickened. Adjust with water if needed.
  7. Taste and season with salt and pepper before serving.

Nutritional and Dietary Notes
This dish provides a satisfying source of protein and iron from the beef, along with beneficial antioxidants from the mushrooms. The gravy, while rich, can be made lighter by reducing the butter or using low-sodium stock. It’s naturally gluten-containing due to the flour but can be adapted for gluten-free diets by substituting with a gluten-free thickener. Suitable for low-carb eaters when served over cauliflower mash or zucchini noodles. Pepperoncini adds a subtle tang without overpowering heat, making it a flavorful but family-friendly meal.

Sharing and Commenting is Caring
Enjoyed this recipe? Share it with someone who appreciates comforting, down-home meals. If you’ve tried it with your own twist—maybe a different spice or veggie—leave a comment below. Your feedback helps others and brings new flavor ideas into the kitchen!