Ingredients
* Beef: 2 lbs beef stew meat (or chuck roast cut into 1-inch cubes)
* Aromatics: 1 small white onion, diced; 4–6 cloves garlic, minced
* The Sauce:
* 1/2 cup beef broth
* 1/4 cup soy sauce
* 1 tbsp Worcestershire sauce
* 1 tbsp brown sugar
* 1 tsp dried parsley (or thyme)
* 1/2 tsp red pepper flakes (optional, for the flecks seen in the bowl)
* The Finish: 4 tbsp butter, cubed; 2 tbsp cornstarch + 2 tbsp water (for thickening)
Instructions
* Prep the Crockpot: Place your diced onions at the bottom of the slow cooker and layer the beef cubes on top.
* Mix the Sauce: In a small bowl (like the one in the photo), whisk together the beef broth, soy sauce, Worcestershire, garlic, brown sugar, parsley, and red pepper flakes.
* Pour & Cook: Pour the sauce mixture over the beef and onions. Top with the cubes of butter.
* Slow Cook: Cover and cook on Low for 6–7 hours or High for 3–4 hours until the beef is fork-tender.
* Thicken the Gravy: If you want a thicker sauce, whisk the cornstarch and water together in a small cup. Stir it into the slow cooker and cook on high for another 15–20 minutes until bubbly and thick.
Pro Tips for Success
* Don’t over-salt: The soy sauce and beef broth usually provide enough salt, so taste the sauce at the very end before adding more.
* Serving Suggestions: This is best served over mashed potatoes, egg noodles, or white rice to soak up that garlic-butter gravy.
