Ingredients:
2 lb (900 g) beef stew meat, cut into cubes8 oz (225 g) mushrooms, sliced1 medium onion, chopped3 cloves garlic, minced2 cups (480 ml) beef broth1 packet (1 oz / 28 g) brown gravy mix1 tablespoon Worcestershire sauce1 tablespoon soy sauce1 teaspoon dried thyme½ teaspoon black pepper1 tablespoon olive oil2 tablespoons cornstarch2 tablespoons cold waterSalt, to tasteFresh parsley, for garnish (optional)
Instructions
1. Brown the beef: Heat olive oil in a skillet over medium-high heat. Sear the beef cubes in batches until browned on the outside.2. Prepare the vegetables: Slice the mushrooms, chop the onion, and mince the garlic.3. Mix the gravy: In a bowl, whisk together the beef broth, brown gravy mix, Worcestershire sauce, soy sauce, thyme, and black pepper.4. Fill the slow cooker: Place the beef, mushrooms, onion, and garlic into the slow cooker. Pour the gravy mixture over everything and stir gently.5. Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the beef is fork-tender.
6. Thicken the sauce: Mix the cornstarch with cold water. Stir it into the slow cooker during the last 20–30 minutes. Cover and cook until the gravy thickens.7. Serve: Taste and adjust the seasoning. Garnish with fresh parsley if desired.Serving suggestionsServe these tender beef tips and mushrooms over:Creamy mashed potatoesSteamed white riceEgg noodlesButtery pasta