Beef Tips and Gravy

Beef tip with gravy and potatoes in a white bowl

Beef Tips and Gravy are like the ugly step kids of pot roast and often don't get the recognition they deserve. This recipe creates a rich and velvety sauce that the beef simmers away in until tender and is easily made in the slow cooker or Instant Pot. Step out of the shadows, beef tips, it's your turn to shine.

Course Main Course

Cuisine American

Keyword creamy, mashed potatoes, tender

Prep Time 10 minutes

Cook Time 20 minutes

Pressure Release 15 minutes

Total Time 45 minutes

Servings Servings

Calories 313kcal

Author Heather Cheney

Ingredients

2 pounds beef tips
¾ teaspoon kosher salt
½ teaspoon black pepper
¼ cup olive oil divided
1 pound white mushrooms thinly sliced
1 onion thinly sliced
2 cloves garlic minced
1 tablespoon tomato paste
¼ teaspoon thyme
3 tablespoons flour
1 ¾ c beef broth
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley chopped
1 teaspoon red wine vinegar

Instructions

Slow Cooker Preparation:

Heat 2 tablespoons of oil in a skillet, season beef with salt and pepper, and brown beef on all sides, working in batches if needed. Transfer meat to slow cooker and sprinkle flour and thyme over the beef tips, tossing to combine. Remaining 2 tablespoons of oil are not needed in the slow cooker.
Top browned beef tips with mushrooms, onions, and garlic. Whisk beef broth with tomato paste and pour into the slow cooker.
Cover and cook on low for 6 hours (3 hours on high) or until beef is tender. Stir Worcestershire, parsley and vinegar into the finished gravy, seasoning with additional salt if needed.

Instant Pot Preparation:

Heat 2 tablespoons of oil in the Instant Pot on "Saute" mode. Season beef tips with salt and pepper and brown in batches. Removing beef and placing on a plate once browned.
Add 1 tablespoon of oil to the pot and stir in mushrooms and onions. Cook, stirring frequently until the mushrooms have released a lot of their moisture and the onions start to become tender-- about 5 minutes. Stir in garlic and tomato paste, followed by the remaining tablespoon of oil, thyme and flour. Stir well.
Pour beef broth into the pot, scraping the bottom of the pot to release all the cooked on bits at the bottom. Make sure to do this step thoroughly.
Add beef back to the pot, secure lid, and set to cook on high pressure for 20 minutes. Allow pressure to release naturally.
Stir Worcestershire, parsley and red wine vinegar into the finished gravy. Season with additional salt as needed and serve.

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