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Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushroom Gravy Recipe

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4.3 from 8 reviews

This Crockpot Beef Tips recipe offers tender, flavorful beef cooked low and slow with mushrooms, pearl onions, and a rich tomato-based gravy. Perfectly suited to be served over creamy mashed potatoes, parsnips, cauliflower, or noodles, this comforting dish can be made easily in a slow cooker or with an Instant Pot for convenience and speed. The meal features classic savory seasonings like garlic powder, onion powder, and thyme, finished with a luscious thickened gravy that makes every bite delightful and hearty.

Ingredients

Beef and Vegetables

  • 2 lbs beef tips (cubed sirloin) or cubed beef stew meat (1- to 2-inch pieces)
  • 1 (12-ounce) bag frozen pearl onions (add while still frozen)
  • 8 ounces fresh mushrooms, sliced or coarsely diced

Seasonings and Flavorings

  • ¼ cup tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon coarse sea salt
  • ½ teaspoon black pepper

Liquids and Thickeners

  • 1 ½ cups low-sodium beef broth
  • 2 to 4 tablespoons cornstarch
  • 1 tablespoon avocado oil, divided (for Instant Pot version only)

Optional for Serving and Garnish

  • Cooked mashed potatoes, mashed parsnips or cauliflower, or noodles
  • Snipped fresh parsley for garnish (optional)

Instructions

  1. Prepare Slow Cooker Ingredients: In a 6- to 7-quart slow cooker, place the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper.
  2. Coat Ingredients: Stir until the beef and onions are evenly coated with the tomato paste and seasonings.
  3. Add Mushrooms and Broth: Add the mushrooms and pour the beef broth over the mixture.
  4. Cook in Slow Cooker: Cover with lid and cook on high for 4 hours or on low for 6 to 8 hours until the beef is tender.
  5. Make Cornstarch Slurry: Place 2 tablespoons cornstarch in a small bowl, ladle ¼ cup of hot cooking liquid into the bowl, and whisk until smooth.
  6. Thicken Gravy: Pour the slurry back into the slow cooker, stir to incorporate, then set to high and cook covered for 30 minutes until the liquid has thickened.
  7. Adjust Gravy Thickness (Optional): Repeat the slurry step with 2 more tablespoons cornstarch if a thicker gravy is desired. Note that gravy thickens more as it cools.
  8. Serve: Spoon the beef tips and gravy over cooked mashed potatoes, mashed veggies, or noodles. Garnish with fresh parsley if desired.
  9. Store Leftovers: Store leftovers in a covered container in the refrigerator for up to 5 days.
  10. Instant Pot Sear Beef: Select the ‘Sauté’ function on the Instant Pot and heat ½ tablespoon avocado oil. Brown half of the beef pieces for 2 minutes per side, then transfer to a plate. Repeat with remaining oil and beef.
  11. Sauté Mushrooms and Seasonings: Add ½ cup beef broth to the pot, scrape up browned bits, then add mushrooms, garlic powder, onion powder, thyme, salt, and pepper. Cook 3-4 minutes, stirring occasionally.
  12. Add Remaining Ingredients: Cancel ‘Sauté’ mode. Add the beef back to the pot, frozen pearl onions, remaining 1 cup beef broth, and tomato paste. Stir well.
  13. Pressure Cook: Lock the Instant Pot lid in place, cook on high pressure for 25 minutes.
  14. Release Pressure: Allow a natural pressure release for 10 minutes, then carefully release remaining pressure by switching the vent to ‘venting’ position.
  15. Make and Add Cornstarch Slurry: Mix 2 tablespoons cornstarch with ¼ cup hot liquid from the pot until smooth, then stir into the Instant Pot contents.
  16. Thicken Gravy: Cancel pressure cooking, turn on ‘Sauté’ mode, stir, and cook until the liquid thickens.
  17. Adjust Gravy Thickness (Optional): If desired, repeat the slurry step with 2 more tablespoons cornstarch for thicker gravy.
  18. Serve: Serve hot over mashed potatoes, parsnips, cauliflower, or noodles, garnished with parsley if preferred.

Notes

  • Beef tips can be substituted with cubed stew meat if sirloin is not available.
  • Using frozen pearl onions adds sweetness and texture without the work of peeling fresh onions.
  • The gravy thickens more as it cools, so adjust cornstarch accordingly for desired consistency.
  • The recipe can be made either in a slow cooker or Instant Pot depending on the time available.
  • For the Instant Pot, remember to brown the beef in batches for best flavor and texture.
  • Serve with mashed potatoes, mashed parsnips, cauliflower mash, or noodles for a complete meal.
  • Leftovers keep well refrigerated for up to 5 days and reheat nicely.

Find it online: https://marthatasty.com/crockpot-and-instant-pot-beef-tips-with-pearl-onions-and-mushroom-gravy-recipe/