Grandmother’s Slow Cooker Beef Tips with Mushroom Gravy

Ingredients

• 2 pounds beef sirloin or chuck, cut into 1-inch pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup baby carrots, sliced
• 8 ounces button mushrooms, sliced
• 1 cup beef broth, preferably low sodium
• 1 cup heavy cream
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)

Instructions

1. Start by cutting the beef into 1-inch pieces.
2. In your slow cooker, layer the beef, chopped onion, minced garlic, sliced carrots, and mushrooms.
3. In a bowl, combine the beef broth, heavy cream, Worcestershire sauce, thyme, salt, and pepper. Whisk together until well combined.
4. Pour the sauce mixture over the beef and vegetables in the slow cooker.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. If you prefer a thicker gravy, stir in the cornstarch mixture during the last 30 minutes of cooking.
7. Once cooked, taste and adjust seasoning if necessary. Serve hot over mashed potatoes, rice, or egg noodles.