Tender Crockpot Beef Tips with Gravy

Ingredients

• 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.

From foodess on Instagram; recipe from foodess.com.