Ingredients:

  • 2 lbs (900g) Beef Tips, cut into 1-inch cubes (chuck roast or sirloin tip work well)
  • 2 tablespoons Olive Oil
  • 1 large Yellow Onion, chopped (approx. 200g)
  • 2 cloves Garlic, minced
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2 tablespoons All-Purpose Flour
  • 2 cups (475ml) Beef Broth
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Tomato Paste
  • 1 bay leaf
  • Optional: 1 cup (235g) sliced Mushrooms (cremini or button)
  • Optional: 1/4 cup (60ml) Heavy Cream (for extra richness)
  • Optional: 1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef tips with salt and pepper. Sear the beef in batches until browned on all sides. Don't overcrowd the pan. Transfer browned beef to the slow cooker.
  2. Add chopped onion to the skillet and sauté until softened, about 5 minutes. Add minced garlic, thyme, and rosemary; cook for another minute until fragrant.
  3. Sprinkle flour over the onion mixture and cook for 1 minute, stirring constantly, to form a roux. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan. Add Worcestershire sauce and tomato paste. Bring to a simmer.
  4. Pour the gravy mixture over the beef tips in the slow cooker. Add the bay leaf. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender. For best results, cook on low.
  5. Stir in sliced mushrooms during the last hour of cooking. (Optional)
  6. Remove bay leaf. If the gravy is too thin, whisk together cornstarch and cold water, then stir into the slow cooker. Cook for a few minutes until the gravy thickens. Stir in heavy cream if desired. (Optional)
  7. Serve hot, garnished with fresh parsley.