Ridiculously Tender Beef Tips with Mushroom Gravy
There is almost no meal I love more than a perfect beef stew, a nice hearty ribeye, or good steak bites--okay really just anything steak related in general. My mother-in-law is exactly the same way and makes the most flavorful, tender steak bites so she loves cooking those up for dinner when we come to town because she knows how much I appreciate every bite like she does.
Before my husband and I left for Hawaii, I did something that I knew would lead to an extra level of happiness on our trip--talked to my favorite foodie friend that has been there many times and knew all the good places to eat. Truly, I know that sounded a little cheesy about extra happiness, but it’s no joke! Her recommendations were spot on and really were what made the trip AMAZING!
One of her recommendations besides the Hawaiian essentials of finding a great fish taco place and a great breakfast place for some macadamia nut pancakes was to stop in this cozy little restaurant that was about 20 minutes away from the airport. It was in a tiny little town on Maui called Kula that was definitely off the beaten path, so I don’t know if they get the kind of foot traffic they deserve, but their food was seriously all five-stars! Well worth the drive and a perfect way to to fill up before the long flight back. My friend recommended the mushroom beef tips, which was absolutely out of this world. We also ordered the crab cakes with super fresh crab and fries and for dessert we got some sort of fresh tropical fruit flavored cheesecake bar that was almost as big as my face! I highly recommend you visit Kula Bistro if you happen to make it to Maui sometime.
They served the mushroom beef tips over wide flat noodles (like extra wide fettuccine noodles) and it was perfection. I had to try and find an amazing recipe when I got home to fill that void in my foodie heart that was now there. I found a perfect recipe from LittleSpiceJar.com and served mine over garlic mashed potatoes. Next up--I need to up my cheesecake bar game and find amazing recipes of tropical versions like guava, passionfruit and mango and of course make them a giant (6x6 inches!) and then I will truly be all set!
One reason this recipe really stood out to me is because it uses the addition of “mushroom powder”. Trader Joe’s sells a really great one called “Mushroom and Company Multipurpose Umami Seasoning Blend” by their spices and it really adds depth to the gravy and gives it lots of umami. I am sure you will love this recipe for “ridiculously tender” beef tips with perfect mushroom gravy. And the good news is, it has instructions to make to make it in the slow cooker or Instant Pot, so either way you are set!
3 tablespoons butter
2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
2 tablespoons all-purpose flour
1 onion, diced
8 ounces , baby Bella mushrooms, cut into thick slices
1 1/2 teaspoons EACH: garlic powder AND sugar
1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
1 tablespoon Worcestershire sauce
1 large bay leaf
1/2 cup pepperoncini peppers, thinly sliced
1 1/2 - 2 cups low sodium beef stock (see directions)
2 tablespoons cornstarch (mixed with a few tablespoons of water)
Directions:
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Before my husband and I left for Hawaii, I did something that I knew would lead to an extra level of happiness on our trip--talked to my favorite foodie friend that has been there many times and knew all the good places to eat. Truly, I know that sounded a little cheesy about extra happiness, but it’s no joke! Her recommendations were spot on and really were what made the trip AMAZING!
One of her recommendations besides the Hawaiian essentials of finding a great fish taco place and a great breakfast place for some macadamia nut pancakes was to stop in this cozy little restaurant that was about 20 minutes away from the airport. It was in a tiny little town on Maui called Kula that was definitely off the beaten path, so I don’t know if they get the kind of foot traffic they deserve, but their food was seriously all five-stars! Well worth the drive and a perfect way to to fill up before the long flight back. My friend recommended the mushroom beef tips, which was absolutely out of this world. We also ordered the crab cakes with super fresh crab and fries and for dessert we got some sort of fresh tropical fruit flavored cheesecake bar that was almost as big as my face! I highly recommend you visit Kula Bistro if you happen to make it to Maui sometime.
They served the mushroom beef tips over wide flat noodles (like extra wide fettuccine noodles) and it was perfection. I had to try and find an amazing recipe when I got home to fill that void in my foodie heart that was now there. I found a perfect recipe from LittleSpiceJar.com and served mine over garlic mashed potatoes. Next up--I need to up my cheesecake bar game and find amazing recipes of tropical versions like guava, passionfruit and mango and of course make them a giant (6x6 inches!) and then I will truly be all set!
One reason this recipe really stood out to me is because it uses the addition of “mushroom powder”. Trader Joe’s sells a really great one called “Mushroom and Company Multipurpose Umami Seasoning Blend” by their spices and it really adds depth to the gravy and gives it lots of umami. I am sure you will love this recipe for “ridiculously tender” beef tips with perfect mushroom gravy. And the good news is, it has instructions to make to make it in the slow cooker or Instant Pot, so either way you are set!
Ridiculously Tender Beef Tips with Mushroom Gravy Recipe
I was looking for something new and easy to make in my slow cooker and this was it! It was very tasty and I served it over cauliflower mash. It took quite a bit of cornstarch to thicken the gravy, probably closer to 5 tablespoons. The meat was tender and I love anything with mushrooms. Author: Heather Hanks Recipe Type: Beef Total Time: PT1H
Serving size: 8
Calories per serving: 165
Ingredients:
Calories per serving: 165
3 tablespoons butter
2 pounds chuck roast, trimmed+ cubed (or stew meat works too)
2 tablespoons all-purpose flour
1 onion, diced
8 ounces , baby Bella mushrooms, cut into thick slices
1 1/2 teaspoons EACH: garlic powder AND sugar
1 teaspoon EACH: onion powder, dried thyme, AND mushroom powder
1 tablespoon Worcestershire sauce
1 large bay leaf
1/2 cup pepperoncini peppers, thinly sliced
1 1/2 - 2 cups low sodium beef stock (see directions)
2 tablespoons cornstarch (mixed with a few tablespoons of water)
Directions:
SEAR: Season the beef with the flour, a big pinch of salt and pepper; mix well. Heat 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 continue searing the remaining beef. Add 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.
SLOW COOKER: Place 2 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 small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
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. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 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.
Source: littlespicejar.com
SLOW COOKER: Place 2 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 small bowl, whisk until smooth. Add to the slow cooker and allow for the food to cook for the remaining 30 minutes. If the gravy is too thick, add a few tablespoons of water to thin it to your desired consistency. If you still find your gravy is thin, add more cornstarch mixed with a tablespoon of water. Adjust salt and pepper to preference and serve over rice/mashed potatoes/cauliflower mash, etc.
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. Cook on manual high pressure for 35 minutes. Once the stew is cooked allow natural pressure release for 10-15 minutes. This gives the meat a chance to really soak up all those flavors. Click the ‘sauté’ setting. Dissolve the cornstarch with 2-3 tablespoons of water and add that to the instant pot once the liquid starts bubbling. Allow the sauce to thicken, about 1-2 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.
Source: littlespicejar.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
