Instructions:
- Season beef: Toss beef tips in flour seasoned with salt and pepper.
- Sear beef: Heat butter in a large skillet. Sear beef in batches until brown and crusty. Remove to a plate.
- Sauté onions: Add onions to the skillet and cook for 2 minutes, scraping up browned bits.
For Slow Cooker:
Combine ingredients: Transfer beef and onions to slow cooker. Add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, pepperoncinis, and beef stock.
- Cook: Cover and cook on high for 3-4 hours or low for 6-7 hours.
- Thicken gravy: 30 minutes before cooking is complete, whisk cornstarch into 3 tablespoons of water and add to slow cooker. Cover and continue cooking for 30 minutes.
- Season and serve: Season to taste with salt and pepper.
For Instant Pot:
- Combine ingredients: Add beef back to Instant Pot (with onions) and add mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, pepperoncinis, and beef stock.
- Cook: Cover and cook on “Meat/Stew” setting for 35 minutes. Let pressure release naturally for 10 minutes, then switch to “venting” to release remaining pressure.
- Thicken gravy: Turn on “Sauté” setting. Stir cornstarch into 3 tablespoons of water, then stir into cooking liquid. Let simmer until gravy thickens.
- Season and serve: Season to taste with salt and pepper.
Enjoy!
