Ingredients:

  • 2 lbs (900g) beef tips, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 large onion, chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 cup (240ml) beef broth
  • ½ cup (120ml) dry red wine (such as Merlot or Cabernet Sauvignon)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef tips with salt and pepper. Sear beef tips in batches until browned on all sides. Transfer to slow cooker.
  2. Add onion and garlic to the skillet and sauté until softened and fragrant, about 5 minutes.
  3. Add sliced mushrooms to the skillet and cook until softened and lightly browned, about 7-10 minutes.
  4. Pour in red wine to deglaze the skillet, scraping up any browned bits from the bottom. Add tomato paste, Worcestershire sauce, thyme, and rosemary. Stir to combine.
  5. Pour the mushroom mixture over the beef tips in the slow cooker. Add beef broth and bay leaf.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until beef is very tender.
  7. Remove bay leaf. In a small bowl, whisk together cornstarch and cold water to form a slurry. Stir the slurry into the slow cooker.
  8. Turn slow cooker to high and cook for 15-20 minutes, or until the gravy has thickened.
  9. Serve hot over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley, if desired.