Slow Cooker Beef & Gravy
A comforting and savory beef dish cooked in a slow cooker, perfect for busy days and served over mashed potatoes, rice, or noodles.
Ingredients
Main Ingredients
- 2 pounds Beef tips or stew meat Chuck roast cut into cubes works great.
- 1 large Onion Sliced, to build a flavorful base.
- 3 cloves Garlic Minced, to build a flavorful base.
- 3 cups Beef broth Low sodium to control salt.
- 2 tablespoons Worcestershire sauce Adds savory depth.
- 1 tablespoon Tomato paste For body and richness.
- 1 tablespoon Soy sauce Optional, boosts umami.
- 1 teaspoon Dried thyme For gentle, classic flavor.
- 1 leaf Bay leaf To enhance flavor.
- 2 tablespoons Cornstarch or flour To thicken at the end.
- 1 tablespoon Butter For a glossy finish.
- to taste Salt Adjust according to taste.
- to taste Black pepper Adjust according to taste.
Instructions
Preparation
- If desired, sear the beef in a hot skillet with a light drizzle of oil until browned on two sides.
- Layer sliced onions and garlic in the slow cooker.
- Add the beef on top of the onion and garlic.
- In a bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, optional soy sauce, thyme, and a pinch of salt and pepper.
- Pour the mixture over the beef in the slow cooker.
- Tuck in a bay leaf.
Cooking
- Cook on Low for 7 to 8 hours or on High for about 4 hours until the beef is tender.
- To thicken the gravy, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the slow cooker.
- Cover and cook on High for an additional 15 to 20 minutes until the gravy thickens.
- Finish with a small pat of butter and adjust salt and pepper to taste.
Notes
Leftovers taste even better the next day. Store in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.