Tender Crockpot Beef Tips

3 lb beef tips (or "stew beef", or beef chuck cut in 1½-inch cubes)

1 T cornstarch

2 tsp kosher salt

1 tsp black pepper

2 T neutral oil

To Sauté and Deglaze:

1½ cups chopped onion

8 oz chopped brown or cremini mushrooms, optional

4 tsp minced garlic

2 T tomato paste

For the Slow Cooker Liquid:

3½ cups beef broth

1 tbsp minced fresh thyme or 1 tsp dried (or rosemary) 

1 bay leaf

1 T Worcestershire sauce

1 T soy sauce

1 T Dijon mustard

½ to 1 tsp kosher salt to taste

To Thicken Gravy:

2 T cold water

1 T cornstarch

Garnish:

1 T minced fresh parsley

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 (or rosemary), 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.