Ingredients
2 lbs cubed beef stew meat
3 tablespoons vegetable oil (or canola)
1 medium onion, chopped
3 cups water
1 package brown gravy mix (.87 ounce or .75 ounce packet)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1 teaspoon garlic powder (or fresh garlic, minced)
1 teaspoon fresh ground black pepper
parsley for garnish (optional)
Thicken Gravy (add cornstarch mixture last hour of cooking)
2 Tablespoons cornstarch
2 Tablespoons water
Directions
Spray slow cooker with non-stick cooking spray.
In a large skillet over medium-high to high heat, heat 3 tablespoons of oil then add chopped onion and cook until they are translucent, stirring occasionally.
Next, add cubed beef to the onions, browning on all sides – it will take about a minute on each side.
After browning the beef, add garlic and pepper then transfer to slow cooker.
In a large bowl or measuring cup, add water, brown gravy packet, soy sauce and Worcestershire sauce, mix well then pour over beef and stir.
Cook on high for 3 to 4 hours or on low for 6 to 7 hours. Be sure to adjust cooking time according to your slow cooker.
ADD CORNSTARCH THE LAST HOUR OF COOKING
In a small bowl combine cornstarch and water, mix well then add to beef - stir well, cover and continue to cook for an additional hour.
When ready, serve beef tips and gravy over mashed potatoes, egg noodles or rice. Serve with a side of your favorite veggies and salad.
Tips
For less salt/ lower sodium, use reduced sodium soy sauce, Worcestershire sauce and brown gravy mix.
Red wine is an awesome addition. If I have an open bottle of wine I will use 1/4 to 1/3 cup of wine – replacing an equal amount of water with wine.
Mushrooms are great in this dish.
Do not worry if the beef falls apart not keeping their cube shape - it will be terrific!