MELT IN YOUR MOUTH BEEF TIPS

There are few dinners that are more comforting and delicious than beef that’s been slow-cooked until it falls apart at the touch of a fork. And if you add in a salty, savory mushroom gravy? Well, nothing else even has a chance of competing with that. That’s the ultimate comfort food meal right there, especially if you pair it with mashed potatoes. But a whole roast can be a little pricy and give you more food than you really need, so it doesn’t always make sense for your average dinner.

INGREDIENTS

• 3 tablespoons butter
• 2 lbs sirloin beef tips
• 2 tablespoons all-purpose flour
• 1 white onion, diced
• 8 oz 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 cups-2 cups beef stock
• 2 tablespoons cornstarch
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

1. Season beef with salt and pepper and toss in flour to coat.
2. In a large skillet over medium-high heat, or in the insert of your instant pot if you’re using that, melt butter. Add beef in batches and sear on all sides until brown and crusty. Remove to a plate and continue searing beef until complete.
3. Add onions and cook briefly, just 2 minutes or so, scraping up bits from bottom of pan with a wooden spoon.
4. TO MAKE IN THE SLOW COOKER:
5. Transfer beef and onions to slow cooker and add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 cups beef stock. Cover and cook on high for 3-4 hours or low for 6-7 hours.
6. 30 minutes before cooking time is over, whisk cornstarch into 3 tablespoons water and add to slow cooker. Cover and continue cooking for remaining 30 minutes. Season to taste and enjoy!