Whether you choose to slow cook it to perfection or whip it up quickly in the Instant Pot, this recipe offers flexibility and convenience without compromising on taste. The melt-in-your-mouth beef, paired with the deep, savory notes of the mushroom gravy, makes each bite an exquisite experience. It’s a dish that promises to warm hearts and satisfy appetites, a true testament to the joys of home cooking.
Ingredients:
- 3 tablespoons butter
- 2 lbs sirloin beef tips
- 2 tablespoons all-purpose flour
- 1 white onion, diced
- 8 oz sliced cremini mushrooms
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 cup sliced pepperoncinis
- 1 1/2 to 2 cups beef stock
- 2 tablespoons cornstarch
- Kosher salt and freshly ground black pepper, to taste
- Season beef with salt and pepper, then toss in flour to coat.
- Melt butter in a large skillet over medium-high heat. Sear beef in batches until brown and crusty. Remove to a plate.
- In the same skillet, add onions; cook for 2 minutes, scraping up bits from the bottom.
- In the Slow Cooker: Transfer beef and onions to slow cooker. Add remaining ingredients except cornstarch. Cook on high for 3-4 hours or low for 6-7 hours. Whisk cornstarch with 3 tablespoons water and add 30 minutes before the end. Season to taste.
- In the Instant Pot: Return beef and onions to the pot. Add remaining ingredients except cornstarch. Cook on “Meat/Stew” setting for 35 minutes. Release pressure, add cornstarch mixture, and simmer until thickened. Season to taste.
