Ingredients:

  • 2 lbs Beef (Sirloin, Chuck, or Rump), cut into 1-inch cubes
  • 2 Tbsp Olive Oil or Vegetable Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1 large yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 3 cups Low Sodium Beef Broth
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 1 large Bay Leaf
  • 2 Tbsp Unsalted Butter (room temperature)
  • 1/4 cup All-Purpose Flour

Instructions:

  1. Pat the beef tips thoroughly dry with paper towels. Season generously with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat until shimmering. Sear the beef in batches until deeply browned on all sides. Transfer seared beef to the slow cooker insert.
  3. Quickly sauté the chopped onion in the same pan until softened (about 5 minutes). Add the garlic and cook for 1 minute until fragrant. Add these aromatics directly to the slow cooker.
  4. Add beef broth, Worcestershire sauce, dried thyme, and the bay leaf to the slow cooker. Stir everything gently to combine.
  5. Cover the slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is fork-tender.
  6. Once tender, use a slotted spoon to remove the beef tips and the bay leaf, setting them aside in a bowl.
  7. In a small bowl, combine the softened butter and flour to form a smooth paste (a quick roux).
  8. Whisk the butter/flour paste into the hot liquid remaining in the slow cooker until no lumps remain.
  9. Increase the slow cooker setting to HIGH (if it was on LOW) and cook, uncovered, for 15–20 minutes, stirring occasionally, until the gravy has thickened to your desired consistency.
  10. Return the beef tips to the rich gravy. Taste and adjust seasoning if necessary. Serve immediately, ideally over mashed potatoes.