Ingredients:

  • 2 lbs Beef Chuck Roast, trimmed and cut into 1.5-inch cubes
  • 1 Tbsp Vegetable Oil or Grapeseed Oil
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp All-Purpose Flour
  • 1 large Yellow Onion, roughly chopped
  • 3 cloves Garlic, minced
  • 1 (10.5 oz) can Condensed Cream of Mushroom Soup
  • 1 cup Beef Broth (low sodium preferred)
  • 2 Tbsp Worcestershire Sauce
  • 1 Tbsp Soy Sauce (optional)
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 3 Tbsp Cornstarch
  • 4 Tbsp Cold Water or Cold Beef Broth

Instructions:

  1. Pat the beef cubes dry thoroughly. Season generously with salt and pepper, then lightly toss in 1 Tbsp of flour.
  2. Heat the oil in a large skillet over medium-high heat until shimmering. Sear the beef in batches (do not overcrowd) until a deep brown crust forms on 2-3 sides (about 2-3 minutes per batch). Transfer the seared beef tips directly into the slow cooker basin.
  3. In the same searing pan, lightly sauté the chopped onion and minced garlic for 3 minutes until fragrant. Pour the sautéed aromatics, condensed soup, 1 cup of beef broth, Worcestershire sauce, and soy sauce (if using) into the slow cooker.
  4. Stir in the dried thyme and nestle the bay leaf among the beef tips. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or until the beef is profoundly tender.
  5. Using a slotted spoon, carefully remove the tender beef tips and set them aside. Discard the bay leaf.
  6. In a small bowl, whisk together the 3 Tbsp of cornstarch and 4 Tbsp of cold water until completely smooth (the slurry). Turn the slow cooker setting to HIGH (or transfer liquid to a saucepan).
  7. Slowly whisk the cornstarch slurry into the cooking liquid. Cook, stirring occasionally, for about 5–10 minutes, until the gravy has visibly thickened. Taste and adjust seasoning.
  8. Gently fold the beef tips back into the rich gravy until coated. Let the mixture rest for 5 minutes before serving over mashed potatoes or egg noodles.