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Bootleg beef tips with mushroom gravy — equally e'er with NO canned soups! My beef tips are ridiculously tender and easy to brand in your wearisome cooker or instant pot. Serve beef tips over cauliflower brew, mashed potatoes, egg noodles, or rice!

speckled plate on striped napkin holding mashed potatoes topped with prepared beef tips

Mon blues is hitting hard this morning.

Today I'chiliad bringing on some other round of homemade condolement nutrient earlier it's a one thousand degrees in Texas and all I want is common cold food for pretty much the residuum of 2019.

My bootleg beef tips are a family favorite. When things are going a hundred miles per hour over here on weeknights, I need to become dinner on the tabular array without having to babysit it. So I make a round of beefiness tips with mushroom gravy and serve information technology over a bed of fluffy, garlicky mashed potatoes and somehow, with every bite the troubles of the solar day slowly misemploy. Hubby is happy considering it's man-food and I'chiliad elated because fewer dishes! Although to be fair, hubby does dinner dishes, so my happiness stems more from the fact that this recipe requires minimum prep only produces maximum flavor?

Aye; that'south it.

How to Brand the Best Beef Tips

slow cooked insert holding prepared mushroom and beef tips with wooden spoon

It always makes me laugh when I share an instant pot recipe because immediately I'll go messages asking how to make that recipe in the deadening cooker or on the stove. And the reverse proves to be truthful when I make recipes in the slow cooker/stove top. So this ane goes out to all of my boring cooker AND instant pot fanatics. Let's permit our kitchen gadgets make u.s.a. dinner.

The inspiration for today's beef tips with mushroom gravy comes from a Mississippi pot roast. I love what happens to chocolate-brown gravy later it'due south been mingling with pepperoncini peppers — i trouble. I like to avoid using store-bought gravy mixes equally much equally possible. And then I'g making a from-scratch gravy mix using simple ingredients that you tin can detect in your own pantry. All except one are a pantry staple in most households, and then y'all can apace put this meal together on the fly.

sliced mushroom pile on black cutting board
stainless steel instant pot liner with peppered and seared beef medallions

Best Beef Tips Ingredients

  • butter
  • beefiness
  • flour
  • chopped onions
  • mushrooms
  • seasonings
  • Worcestershire sauce
  • pepperoncini peppers
  • beef stock
  • cornstarch

What are beefiness tips anyway?

This is a question I would wonder well-nigh all the time. Because that'due south what people that are obsessed with food practise. Basically, beef tips are any cutting of meat cut into cubes. Notwithstanding, it is of import to understand that when you lot're pressure cooking or ho-hum cooking meat, there are certain cuts of meat that work better than others. The tougher the meat, the longer it'll take to cook; the more perfect information technology is for slow cooking/pressure cooking.

instant pot holding all the ingredients for beef tips before cooking
pouring beef stock into the instant pot before pressure cooking the stew

What cuts of beefiness can I use?

For beef stews and beefiness tips, I prefer to employ a well-trimmed chuck roast that'south cut into ane-inch cubes. Sometimes, I'll purchase 'stew meat' from the grocery store, which saves the time of having to trim and cut the meat into cubes. It all depends on what the grocery store has to offer; either would work for this recipe.

How to make sure you lot get the virtually tender beef tips:

Since our beef tips aren't a high-end cut of meat, they'll have a longer time to melt; making them perfect for the slow cooker or instant pot. To ensure that the meat falls apart, allow the meat to proceed cooking until it becomes fall-apart tender. 35 minutes should do it for the pressure cooker, but the slow cooker involves a little more guesswork. If you know your slow cooker runs hot, begin checking around the 5-hour mark (on low heat), if it runs cold, y'all'll most certainly want to permit it go for 6-7 (at least.) Trust me, one seize with teeth of that tender meat that just falls apart, and you'll be putting this on the weekly rotation.

slow cooker insert with prepared beef tips with wooden spoon

Do I have to use pepperoncini peppers?

Ever since I added a handful of peperoncini to my beef stew, I haven't been able to get over it! I dearest the way the pepperoncini peppers add together so much flavor to this stew. I purchase them in a jar already sliced, so all I have to do is add together in a 1/ii loving cup worth. It's important to note that yous want the peppers here, not the liquid they come packed in. I've tested the recipe without the peppers and didn't love it as much as I did with them. Withal, it is your call. They're usually establish in the additive aisle next to the pickled jalapeños — just don't worry; they aren't as spicy every bit jalapeños!

Tin I brand this recipe gluten-gratuitous?

Admittedly! My suggestion would be to bandy the flour for a 1-1 gluten-costless baking mix. The parcel will be marked, and it means that you can swap ane part flour for ane part of the baking mix. So for this recipe, you'll demand a total of 2 tablespoons of 1-1 GF blistering mix.

striped surface with speckled bowl with mashed potatoes topped with prepared tips sprinkled with parsley

How to make the best beef tips with mushroom gravy:

  1. Sear the meat. Make sure you don't skip this step. I'yard such a big fan of the Maillard reaction. This occurs when you sear the meat in a hot pan with a petty butter. It creates a nice dark-brown crust that seals in the juices and adds so much depth to your recipes. It'south free flavor!
  2. Mushroom gravy: Sure adding mushrooms to our beef tips makes this a mushroom gravy, merely what elevates the flavors is a hint of mushroom powder. It'south an umami mix that I picked upwards from Trader Joe's. More on that in a sec.

Practice I have to use mushroom base?

I always get a lot of questions asking whether a specific ingredient can simply be omitted from the recipe. This is probably one of those ingredients I'k sure a few people will take questions about so I wanted to address it. Mushroom powder is a piddling chef underground used to actually amp upward the flavors of beef gravy. You know when you eat out, and you wonder, why does their brown gravy taste so much ameliorate? UMAMI. The mushroom powder adds a subtle complexity to the sauce making it and then much more than succulent.

For this recipe, I highly suggest looking for a mushroom powder (such as the one from Trader Joe'south, powdered porcini or shiitake, or using a little bit of Better Than Bouillon mushroom base of operations.) I accept tested this recipe without these ingredients and institute that it does not yield the same flavour as when we're using something to aid heave the umami flavour in the gravy.

This is the perfect warm and comforting meal to throw together in your irksome cooker or instant pot of cold evenings. We're dorsum down with lower temps this week, then I was elated to put my instant pot beef tips on the menu for the calendar week!

Relish!

speckled bowl with a spoon resting with mashed potatoes topped with mushroom gravy and beef tips

Ridiculously Tender Beef Tips with Mushroom Gravy

Ingredients

  • iii tablespoons butter
  • 2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
  • two tablespoons all-purpose flour
  • 1 onion, diced
  • eight ounces baby Bella mushrooms, cutting into thick slices
  • i ½ teaspoon EACH: garlic powder AND sugar
  • 1 teaspoon EACH: onion pulverisation, dried thyme, AND mushroom powder
  • 1 tablespoon Worcestershire sauce
  • 1 big bay leaf
  • ½ cup pepperoncini peppers, thinly sliced
  • one ½ - 2 cups low sodium beef stock (see directions)
  • 2 tablespoons cornstarch (mixed with a few tablespoons of water)

Instructions

  1. SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Estrus the butter in the instant pot on the sauté setting or a cast iron skillet over medium-high heat. When it melts sear the beef in batches to form a brown crust, remove to a plate, and go along searing the remaining beef. Add together the onions and switch to a wooden spoon. Sauté them for 1 minute, scraping the bottom of the pot to make sure no brown bits are left stuck on.
  2. SLOW COOKER: Identify ii cups of beef stock along with the remaining ingredients in the slow cooker (except the corn starch) and cook on high for 3-4 hours or low for 5-7 hours. 35 minutes before the cooking time is up, combine ½ cup of the liquid from the slow cooker and the cornstarch in a modest bowl, whisk until smooth. Add to the wearisome cooker and let for the food to melt for the remaining thirty minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If y'all still discover your gravy is sparse, add more cornstarch mixed with a tablespoon of h2o. Adapt salt and pepper to preference and serve over rice/mashed potatoes/cauliflower brew, etc.
  3. OR INSTANT POT:  Place 1 ½ cups of beef stock along with the remaining ingredients in the instant pot (except the cornstarch) and select the meat/stew setting. Melt on manual high pressure for 35 minutes. Once the stew is cooked permit natural pressure release for 10-15 minutes. This gives the meat a hazard to really soak upwardly all those flavors. Click the 'sauté' setting. Deliquesce the cornstarch with two-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Permit the sauce to thicken, about ane-2 minutes, stir to combine. If the gravy becomes too thick, you can add a couple more tablespoons of water to thin it to your desired consistency. Adjust salt and pepper to preference and serve over mashed cauliflower, mashed potatoes, rice, or egg noodles.
two images in a long pin with words created for the sole purpose of pinning on pinterest

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