Ingredients:

  • 5 lb Beef Chuck Roast (or Round Steak), trimmed and cut into 1-inch cubes
  • 3 Tbsp All-Purpose Flour
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Vegetable Oil (or Olive Oil)
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 4 cups Beef Broth (low sodium)
  • 2 Tbsp Worcestershire Sauce
  • 1 tsp Balsamic Vinegar
  • 1 Tbsp Tomato Paste
  • 1 tsp Dried Thyme
  • 2 whole Bay Leaf
  • 3 Tbsp Cornstarch (or Maizena)
  • 4 Tbsp Cold Water or Cold Broth

Instructions:

  1. Prepare the Beef: Pat the cubed beef dry with paper towels. In a medium bowl, toss the beef cubes with the 3 Tbsp flour, salt, and pepper until lightly coated.
  2. Sear the Beef (Highly Recommended): Heat the oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides (about 2–3 minutes per batch). Transfer the seared beef immediately to the slow cooker basin.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the skillet, scraping up any delicious browned bits (fond) left behind. Sauté for 5 minutes until softened. Add the minced garlic and tomato paste, stirring for 1 minute until fragrant.
  4. Deglaze: Pour 1/2 cup (120 ml) of the beef broth into the skillet and scrape up all remaining fond. Transfer the contents of the skillet (onions, garlic, broth mixture) over the seared Beef Tips in the slow cooker.
  5. Add Liquids and Seasoning: Add the remaining beef broth, Worcestershire sauce, balsamic vinegar, dried thyme, and bay leaves. Stir gently to combine.
  6. Cook: Cover the slow cooker tightly. Cook on Low for 7-8 hours or on High for 3.5-4 hours, until the beef is fork-tender. Resist the temptation to lift the lid during cooking.
  7. Prepare Slurry: Once the beef is tender, remove the bay leaves and discard them. In a small bowl, whisk the cornstarch thoroughly with the cold water/broth until a smooth slurry forms.
  8. Thicken: Switch the slow cooker setting to High (if needed). Gently stir the slurry into the beef and liquid mixture. Cover and cook for an additional 10–15 minutes, stirring once halfway through, until the gravy has thickened to a glossy consistency.
  9. Taste and Adjust: Taste the finished gravy. Adjust seasoning with extra salt and pepper if needed. Serve hot over mashed potatoes or rice.