Ultra-tender, juicy chuck roast is used to make Beef Tips with Mushroom Gravy, which is then cooked in a hearty mushroom sauce with red wine and Worcestershire sauce.
Classic Dishes like Slow Cooker Beef Chili, with tender pieces of beef in a savory mushroom gravy, are the perfect hearty Dinner idea for a winter night. Don’t forget some Mushroom Beef Roast to soak up all the delicious sauce for the ultimate cold weather comfort food!
The finest traditional comfort meal recipe ever is this Beef Tip with Mushroom Gravy. Comforting weekends and staying in call for hearty dinners like this one. Steak tips simmered for hours in a rich, flavorful mushroom sauce will warm your house, your stomach, and your home on winter nights. It’s one of those recipes where, whether you prepare it on the stovetop or in a slow cooker, you always end up with perfectly juicy meat and a thick sauce.
The prep work for this dish is really straightforward despite the somewhat longer cooking time. Once everything has been prepared, everything goes into the saucepan and is cooked slowly and gently until the tough beef tips are fall-apart soft. You may use this recipe whatsoever fits your schedule the best because it contains instructions for both a stovetop and a slow cooker. Start preparing it as soon as you come home from work, or prepare it the night before and put it in the slow cooker so it will be ready when you do.
How to Make Beef Tips with Mushroom Gravy
- Brown beef: Once the chuck roast has been cut into cubes, season the meat with salt and pepper and then brown it. After that, coat each piece in flour and tap off any extra using the bowl’s edge. Over medium heat, add vegetable oil to a sizable pan. Sear the beef for 4-5 minutes on each side.
- Mushroom mixture: After the beef has been browned, take it from the stove and stir in the mushrooms and onions. To start caramelizing, cook the onions for 5 to 6 minutes. Once the garlic is aromatic, add it and simmer for an additional 30 seconds. Add the Worcestershire sauce, beef broth, red wine, and thyme. Then whisk thoroughly to incorporate the mixture.
- Stovetop directions: Put the tender meat back into the pot and cover it with a lid for the stovetop. For three hours, cook it on the stovetop at a medium-low simmer.
- Chuck roast: Small pieces of meat known as tender beef tips are sold in greater portions. They may be used to prepare substantial dinners with flavorful meat.
- Mushrooms: Use baby portobello or crimini mushrooms in this recipe for mushrooms. They go beautifully with the stronger onion and garlic due to their deep, earthy flavor. The liquid gravy components are simply added next.
- Ingredients in liquid form: Beef broth, red wine, and Worcestershire sauce combine superbly to create gravy with a smokey and acidic taste. They may cook down into the ideal, rich, thick gravy thanks to the prolonged cooking period. Use any red table wine that you would want to consume, such as a Pinot Noir.
- spices: You may experiment with the flavor of Beef Tips with Gravy by adding a variety of various spices. With the mushroom gravy, try incorporating some garlic powder, white pepper, mustard powder, or paprika.
- Mushrooms: If you don’t have cremini mushrooms, you can try a few alternative possibilities for mushrooms. White or shiitake mushrooms should be thinly sliced. Then, in place of the cremini mushrooms, sauté them in the sauce. Along with the cremini mushrooms, you may also use other kinds of mushrooms, such as white and button mushrooms, in the gravy.
- veggies: Consider preparing more veggies to go with your dinner. Green beans, broccoli, or cauliflower would all taste fantastic. The vegetables should first be cooked on the stovetop in a separate pan. A few minutes prior to serving, combine them with the steak tips and mushroom gravy.
Instant Pot Beef Tips with Mushroom Gravy
- Add vegetable oil to the Instant Pot and set it to the “Saute” setting.
- Salt and pepper the meat, then dust with flour.
- The meat should be added to the Instant Pot after the oil is heated and seared until browned, about 4-5 minutes each side. Remove and save the meat.
- In the Instant Pot, combine the butter, onions, and mushrooms. Cook for 5 to 6 minutes, or until the onions start to caramelize. 30 seconds later, add the garlic and stir until fragrant.
- Stir thoroughly before adding the red wine, beef broth, Worcestershire sauce, and thyme. Deglaze the saucepan with the liquid and scrape any browned pieces out.
- Make sure the vent is set to sealing before adding the meat back into the Instant Pot and covering the appliance.
- Turn the Instant Pot to “Manual” mode and cook for 35 minutes at high pressure.
- After the cooking is finished, wait 10 minutes for a natural pressure release before doing a rapid release of the residual pressure.
- 2 pounds chuck roast , cut into 2″ cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/4 cup flour
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 yellow onion , diced
- 1/2 pound sliced crimini mushrooms
- 3 cloves garlic , minced
- 1/2 cup red wine
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh thyme , chopped
- Season the beef with salt and pepper.
- Roll in flour, tap off excess.
- Add vegetable oil to a large pot on medium high heat.
- Sear all the sides of the beef, about 4-5 minutes on each side.
- Remove the beef and add in the butter, onions, and mushrooms. Cook for 5-6 minutes until they are just beginning to caramelize.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add in the red wine, beef broth, Worcestershire sauce, and thyme until well combined.
- Put the beef back into the pot and cover.If cooking on the stove top, cook on a medium-low simmer for 3 hours.If using slow cooker, cook on low for 8 hours.
- Serve with mashed potatoes, grits or egg noodles.
Calories: 308kcal | Carbohydrates: 7g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 665mg | Potassium: 622mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 3mg