Ingredients:
3 tablespoons butter
2 pounds sirloin beef tips
2 tablespoons all-purpose flour
1 white onion, diced
8 ounces 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
To taste, add freshly ground black pepper and kosher salt.
Instructions:
Season the beef tips with salt and pepper, then toss them in flour to coat.
In a large skillet over medium-high heat, or in the insert of your Instant Pot, melt the butter. In batches, add the steak and fry it until it’s brown and crispy on both sides.
. Remove the seared beef to a plate and continue searing the remaining beef.
Add the diced onions to the skillet and cook briefly for about 2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.
To Make in the Slow Cooker:
4. Place the onions and seared meat in a slow cooker. Add the sliced mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 cups of beef stock. Cook, covered, for 3–4 hours on high or 6–7 hours on low.
About 30 minutes before the cooking time is over, whisk the cornstarch into 3 tablespoons of water and add it to the slow cooker. For the last 30 minutes of cooking, keep the lid on .To taste, add salt and pepper to the meal, then savor!
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To Make in the Instant Pot:
4. Add the seared beef back into the Instant Pot along with the onions. Add the sliced mushrooms, garlic powder, onion powder, dried thyme, dried rosemary, beef bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 cups of beef stock.
Cover the Instant Pot and select the “Meat/Stew” setting. Cook on high pressure for 35 minutes.
After cooking for the allotted amount of time, let the pressure naturally subside for ten minutes before turning the pressure release valve to “venting” to remove any residual pressure.
Turn on the “Sauté” setting. Stir the cornstarch into 3 tablespoons of water, then stir it into the cooking liquid in the Instant Pot.
Let the mixture simmer until the gravy thickens, then season to taste with salt and pepper. Enjoy the delicious Melt-In-Your-Mouth Beef Tips with Mushroom Gravy!
Note: Adjust the seasoning and thickness of the gravy according to your taste preferences.