3 lb beef tips ( (or "stew beef", or beef chuck cut in 1½-inch cubes))
1 tbsp cornstarch
2 tsp kosher salt
1 tsp black pepper
2 tbsp neutral oil
1½ cups chopped onion
8 oz chopped brown or cremini mushrooms (optional)
4 tsp minced garlic
2 tbsp tomato paste
3½ cups beef broth
1 tbsp minced fresh thyme or 1 tsp dried
1 bay leaf
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp Dijon mustard
½ to 1 tsp kosher salt (to taste)
2 tbsp cold water
1 tbsp cornstarch
1 tbsp minced fresh parsley
Directions
Pat beef dry. Toss with cornstarch, salt, and pepper. Heat oil in a large skillet over medium-high. Brown beef in batches without crowding. Transfer browned beef to the slow cooker.
Add onion and mushrooms (if using) to the skillet. Cook, stirring often, until softened and golden, 4 to 5 minutes. Stir in garlic and tomato paste and cook for about 2 minutes, until darker and fragrant. Pour in a splash of the broth to deglaze, scraping up all browned bits. Transfer everything to the slow cooker.
Add the remaining broth, thyme, bay leaf, Worcestershire, soy sauce, Dijon, and salt to taste. Stir to combine. Cover and cook on Low for 8 hours or on High for 5 hours, until the beef is fork-tender.
Whisk cold water with cornstarch until smooth. Stir into the slow cooker and cook for 10 to 15 minutes, until the gravy is silky and lightly thickened. Discard bay leaf.
Taste and adjust seasoning. Sprinkle with parsley. Serve over mashed potatoes, buttered egg noodles, or rice.
