Ingredients:

  • 2 lbs (900g) beef tips or stew meat, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped (approx. 1 cup/150g)
  • 2 carrots, peeled and chopped (approx. 1 cup/120g)
  • 2 celery stalks, chopped (approx. 1 cup/100g)
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (or to taste)
  • 1 (14.5 oz) can diced tomatoes, undrained (approx. 400g)
  • 2 cups (475ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 tablespoons cornstarch (or arrowroot powder)
  • 1/4 cup (60ml) cold water
  • Cooked white rice, for serving

Instructions:

  1. Pat the beef tips dry with paper towels. Season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches, ensuring not to overcrowd the pan, until browned on all sides. Transfer the beef to the slow cooker.
  2. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and sliced mushrooms and cook for another 2-3 minutes, until the mushrooms release their moisture.
  3. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly, until the flour is lightly browned. This creates a simple roux that will thicken the gravy.
  4. Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Add the diced tomatoes, Worcestershire sauce, thyme, rosemary, bay leaf, salt and pepper and bring to a simmer.
  5. Pour the sauce over the beef tips in the slow cooker. Stir to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.
  6. Remove the bay leaf. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the slow cooker and cook on high for another 15-20 minutes, or until the gravy has thickened to your liking.
  7. Serve the beef tips and gravy over cooked white rice.