Ingredients:

  • 2 lb Beef Chuck or Stew Meat, trimmed and cut into 1 to 1.5-inch cubes
  • 1/4 cup All-Purpose Flour (or GF substitute)
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 8 oz White or Cremini Mushrooms, sliced or quartered
  • 4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (Optional, Merlot or Cabernet)
  • 4 cups Low-Sodium Beef Broth
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Bay Leaves, dried
  • 2 Tbsp Cornstarch (Cornflour)
  • 2 Tbsp Cold Water

Instructions:

  1. Prep the Beef: Pat the beef cubes dry. In a shallow bowl, combine the flour, salt, and pepper. Toss the beef cubes until lightly coated.
  2. Sear the Beef: Heat the oil in the large skillet over medium-high heat until shimmering. Sear the floured beef in batches, ensuring not to overcrowd the pan. Cook each batch for 2–3 minutes per side until deeply brown (forming a dark crust). Transfer the seared beef directly into the slow cooker basin.
  3. Sauté Aromatics: Reduce the heat to medium-low and add the butter to the skillet. Add the diced onion and cook until softened (about 5 minutes). Add the mushrooms and cook until they release their liquid and begin to brown (about 8–10 minutes).
  4. Build the Base: Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Deglaze (If using wine): Pour in the red wine (if using) and scrape up any browned bits (fond) stuck to the bottom of the pan. Let the wine reduce slightly (2 minutes).
  6. Combine Ingredients: Pour the aromatic mixture from the skillet over the beef in the slow cooker.
  7. Add Liquid and Seasoning: Pour in the beef broth. Stir in the Worcestershire sauce, dried thyme, and bay leaves.
  8. Cook: Cover the slow cooker. Cook on the LOW setting for 6–8 hours or the HIGH setting for 3–4 hours. The beef tips should be completely fork-tender and easily shredded.
  9. Remove Aromatics and Taste: Remove and discard the bay leaves. Give the tips a gentle stir.
  10. Thicken the Gravy (Optional but recommended): In a small bowl, whisk together the cornstarch and cold water until smooth (the slurry). Set the slow cooker to HIGH. Slowly pour the slurry into the gravy, stirring constantly until the gravy begins to thicken (about 15 minutes). The gravy should coat the back of a spoon.
  11. Final Adjustments: Taste the gravy and adjust salt and pepper as needed. Serve immediately over mashed potatoes, rice, or egg noodles.