Name: Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe
Prep time: 10 min
Cook time: PT-497827H14M40S
Total time: PT-497827H14M40S
Cuisine: American
Ingredients: 2 lbs beef tips (cubed sirloin) or cubed beef stew meat (1- to 2-inch pieces); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon dried thyme; 1 teaspoon coarse sea salt; ½ teaspoon black pepper; 1 (12-ounce) bag frozen pearl onions (add while still frozen); 8 ounces fresh mushrooms, sliced or coarsely diced; ¼ cup tomato paste; 1 ½ cups low-sodium beef broth; 2 to 4 tablespoons cornstarch; 1 tablespoon avocado oil, divided; Cooked mashed potatoes, mashed parsnips or cauliflower, or noodles; Snipped fresh parsley for garnish

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I absolutely love sharing this Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe because it combines rich, hearty flavors with such cozy comfort in every bite. The tender beef, earthy mushrooms, and sweet pearl onions meld together in a luscious gravy that’s so easy to make whether you’re using a slow cooker or an Instant Pot. For me, this dish is all about warm, satisfying comfort food that comes together with such simple ingredients, yet delivers deep, savory taste that everyone at the table will adore.

Why You'll Love This Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe

What really gets me excited about this recipe is the incredible flavor profile. The beef tips soak up the tomato paste, thyme, garlic, and onion seasonings while slow cooking or pressure cooking, creating a rich and velvety gravy that’s loaded with umami. The pearl onions add a subtle sweetness and lovely texture contrast alongside the tender mushrooms. Every time I make this, the kitchen smells like a warm hug, and the finished dish tastes even better the next day.

I also appreciate how straightforward the preparation is. Whether I’m in the mood to set it and forget it in the Crockpot, or speed things up with the Instant Pot, this recipe adapts beautifully. It’s perfect for a cozy family dinner or when I need a crowd-pleaser for friends without stressing over complicated steps. What makes it stand out is how it transforms minimal, everyday ingredients into a deeply satisfying meal that feels special but is oh-so-simple to pull off.

Ingredients You'll Need

The image shows six separate containers of cooking ingredients arranged on a white marbled surface. In the center right, a white plate holds a pile of raw cubed red meat. Below that, a white bowl with two handles is filled with sliced brown mushrooms, showing their light and dark tones and varied shapes. To the left of the mushrooms, a clear glass measuring cup contains a dark red liquid. Above the liquid, a white bowl is full of small whole pearl onions, mostly white with some light green tips. Above that, a clear small bowl contains a white powdery substance. To the right of the powder, a small, round speckled bowl holds a mix of dry spices in separate sections of white, black, light brown, and green colors. In the top right corner, a metal measuring cup filled with bright red paste rests on the surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are refreshingly simple but each one plays an essential role in building the layers of flavor and texture in the dish. From the hearty beef tips to the sweet pearl onions and fresh mushrooms, everything comes together to create a balanced, savory meal that’s perfect anytime.

Quick Tip

All ingredient amounts are listed in the recipe card below

Avocado oil: Used in the Instant Pot to brown the beef, adding flavor and helping lock in juices.
Beef tips (cubed sirloin or stew meat): The star protein that becomes tender and flavorful with slow or pressure cooking.
Frozen pearl onions: Sweet and tender, they add a subtle onion flavor with beautiful texture.
Tomato paste: Provides a rich base for the gravy with deep, savory notes.
Garlic powder and onion powder: Enhance the meaty flavor and add depth without overpowering.
Dried thyme: Offers a fresh herbal aroma to balance the earthy mushrooms and beef.
Coarse sea salt and black pepper: Essential for seasoning and bringing out all the flavors.
Fresh mushrooms (sliced): Earthy and meaty, they absorb the broth and add texture.
Low-sodium beef broth: Creates the flavorful cooking liquid and gravy base.
Cornstarch: Used to thicken the sauce into a luscious gravy.
Mashed potatoes, parsnips, cauliflower, or noodles: Ideal for serving and soaking up every bit of that rich sauce.
Fresh parsley (optional): Adds a pop of vibrant color and fresh flavor when garnished.

Directions

Step 1: For the Crockpot version, add beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, sea salt, and black pepper into a 6- to 7-quart slow cooker. Stir to coat the beef and onions evenly with the tomato paste and spices.

Step 2: Add sliced fresh mushrooms on top and pour the beef broth over everything. Cover with the lid and cook on high for 4 hours or on low for 6 to 8 hours until the beef is tender and the flavors meld beautifully.

Step 3: Once the beef is tender, prepare a cornstarch slurry to thicken the gravy: in a small bowl, mix 2 tablespoons of cornstarch with ¼ cup of hot liquid taken from the slow cooker until smooth and muddy looking.

Step 4: Pour the slurry back into the slow cooker, stir well, cover again, and cook on high for 30 minutes or until the sauce thickens to your preferred consistency.

Step 5: If you want an even thicker gravy, repeat the slurry step with another 2 tablespoons of cornstarch. Keep in mind the gravy thickens more as it cools.

Step 6: Serve the beef tips with mashed potatoes, mashed parsnips, cauliflower, or your favorite noodles, garnished with fresh parsley if you like.

Step 7: For the Instant Pot method, start by setting it to ‘Sauté’ and heating ½ tablespoon avocado oil. Brown half the beef tips for about 2 minutes per side, then repeat with the remaining oil and beef. Remove beef to a plate.

Step 8: Add ½ cup beef broth to the pot and scrape the bottom to loosen browned bits, then add mushrooms, garlic powder, onion powder, thyme, salt, and pepper. Sauté for 3 to 4 minutes, stirring occasionally.

Step 9: Press ‘Cancel’ on the Instant Pot, then add the browned beef back in along with frozen pearl onions, remaining 1 cup broth, and tomato paste. Stir everything together well.

Step 10: Lock the lid and cook on high pressure for 25 minutes. When done, let the pressure release naturally for 10 minutes before venting remaining pressure carefully.

Step 11: Make the cornstarch slurry with 2 tablespoons cornstarch and ¼ cup hot liquid from the pot, stir to dissolve, then pour slurry back into the Instant Pot. Turn on ‘Sauté’ mode and cook, stirring until the sauce thickens.

Step 12: Repeat the slurry step if you desire a thicker gravy, remembering it thickens further as it cools. Serve hot over your favorite sides and enjoy!

Servings and Timing

This Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe makes about 6 hearty servings. Prep time for either method is around 15 minutes, with cook times varying depending on your method—approximately 4 hours for the Crockpot on high or 6 to 8 hours on low, and about 45 minutes total for the Instant Pot including browning and pressure cooking. Allow extra time for thickening the gravy and resting if possible, making the total time roughly 4 hours 10 minutes for crockpot or just under an hour for Instant Pot. Leftovers can be enjoyed the next day, making this dish perfect for meal prep.

How to Serve This Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe

The image shows a close-up of a white bowl filled with two layers: the bottom layer is smooth, white mashed potatoes with a creamy texture and slight swirls around the edge, topped with a rich, dark brown beef stew that has chunks of tender meat, small round onions, and cooked mushrooms visible within the thick sauce. The stew is garnished with fresh green parsley leaves scattered evenly on top, adding a pop of color. The bowl sits on a white marbled surface sprinkled with a few parsley leaves. Nearby, there is a small wooden bowl filled with chopped parsley and part of a white plate with more mashed potatoes and stew visible, along with a silver fork and a striped cloth napkin. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I love spooning this beef and mushroom mixture over creamy mashed potatoes to soak up all that glorious, thickened gravy. Mashed parsnips or cauliflower do a fantastic job if you prefer something lighter or low-carb. Egg noodles also pair beautifully, offering a tender bite that complements the savory sauce. Presentation-wise, I like to add a sprinkle of fresh parsley on top for a pop of green and a fresh burst of color.

I recommend serving it warm to hot, right out of the pot or Crockpot, so the gravy is luscious and inviting. Portion size is really up to you, but I usually aim for generous servings because the beef tips are tender and satisfying, and the mushroom-onion medley adds great texture without being heavy. It’s the kind of dish where seconds feel absolutely justified!

Variations

I love how flexible this Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe is. If you want to switch up the protein, cubed chuck roast works just as well and brings great flavor. For a gluten-free option, just be sure to use gluten-free cornstarch or a gluten-free thickener of your choice. If you’d like to make this vegan, consider substituting the beef with hearty mushrooms like portobellos or seitan, and use vegetable broth instead of beef broth for a delicious plant-based version.

To change up the flavor, I sometimes add a few sprigs of fresh rosemary instead of thyme to give a piney aroma. If you prefer a slightly tangier sauce, a teaspoon of balsamic vinegar stirred in at the end brightens the whole dish. You can also adapt cooking methods by using a stovetop Dutch oven to brown and simmer everything gently for 2 to 3 hours, resulting in similar melt-in-your-mouth tenderness.

Storage and Reheating

Storing Leftovers

Leftover beef tips with pearl onions and mushrooms store beautifully in airtight containers. I like to use glass containers with tight-sealing lids to keep the flavors fresh and to avoid any odors transferring in the fridge. They will keep well for up to 5 days, so you have plenty of time to enjoy the deliciousness again in the week after cooking.

Freezing

This recipe freezes nicely if you want to save portions for later. I recommend transferring cooled leftovers into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. It’s best used within 3 months for optimal flavor and texture. When freezing, avoid thickening the sauce too much beforehand; instead, freeze with the gravy slightly thinner and thicken after reheating if needed.

Reheating

To reheat, I gently warm leftovers over low to medium heat in a saucepan, stirring occasionally to prevent sticking and to evenly reheat the beef and sauce. If the gravy has thickened too much in the fridge, adding a splash of beef broth or water helps restore its smooth texture. Avoid reheating too quickly or at high heat to keep the beef tender and prevent the sauce from becoming gluey. Microwaving works in a pinch, but I always prefer stovetop reheating to maintain the best flavor and texture.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While cubed sirloin or stew meat work great, you can also use chuck roast trimmed and cut into chunks. The key is to use a cut that becomes tender with slow cooking or pressure cooking. Avoid very lean cuts like tenderloin as they don’t hold up as well with long cooking times.

Do I need to thaw the pearl onions before cooking?

No, I add the frozen pearl onions directly into the Crockpot or Instant Pot still frozen. They cook perfectly through in the liquid without losing their shape or texture, which makes the prep easier.

Can I make this recipe without cornstarch?

If you prefer not to use cornstarch, you can substitute arrowroot powder or tapioca starch in the same amounts for thickening the gravy. Otherwise, simply reduce the liquid slightly by cooking uncovered toward the end to help thicken naturally.

Is it possible to make this dish ahead of time?

Definitely! I actually recommend making this a day in advance if you can. The flavors deepen and the beef becomes even more tender after resting in the fridge overnight. Just reheat gently before serving and add any fresh parsley garnish right before plating.

Can I cook this recipe entirely on the stovetop?

Yes! If you don’t have a Crockpot or Instant Pot, use a heavy Dutch oven or large pot. Brown the beef in batches, then add all ingredients and simmer gently on low for 2 to 3 hours until the beef is tender and the sauce has thickened to your liking.

Conclusion

I truly hope you get as much joy out of making and eating this Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe as I do. It’s that perfect blend of rich flavor, comforting textures, and satisfying ease that turns an ordinary day into a special occasion. Give it a try, share it with loved ones, and watch it quickly become one of your favorite go-to meal solutions!

Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe

Why You'll Love This Crockpot and Instant Pot Beef Tips with Pearl Onions and Mushrooms Recipe