Fork-tender chunks of beef simmered in a rich, savory sauce with optional hearty vegetables — a comforting, set-it-and-forget-it slow cooker meal.
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Total Time: ~6–8 hours
Servings: 6–8
Dietary: Gluten-free adaptable
Ingredients
For the beef:
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Beef sirloin, chuck roast, or stew meat – 2 lbs, cut into bite-sized chunks
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Salt – 1 tsp
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Black pepper – 1 tsp
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Olive oil – 1–2 tbsp (for browning, optional)
For the sauce:
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Beef broth – 1 cup (low-sodium preferred)
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Soy sauce – ¼ cup
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Worcestershire sauce – ¼ cup
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Brown sugar – 3 tbsp
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Tomato paste – 2 tbsp
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Garlic – 3 cloves, minced
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Smoked paprika – 1 tsp
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Onion powder – ½ tsp
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Red pepper flakes – ¼ tsp (optional)
Optional add-ins:
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Baby potatoes – 1 lb, halved
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Baby carrots – 1 cup
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Mushrooms – 1 cup, sliced
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Onion – 1 medium, roughly chopped
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Cornstarch slurry – 1–2 tbsp cornstarch + 2 tbsp cold water (for thickening)
Instructions
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Prep the beef: Pat beef chunks dry with paper towels. Season evenly with salt and pepper.
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Brown the beef (optional): Heat olive oil in a skillet over medium-high. Sear beef in batches until browned on all sides. (Skip if short on time.)
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Make the sauce: In a bowl, whisk together beef broth, soy sauce, Worcestershire, brown sugar, tomato paste, garlic, paprika, onion powder, and red pepper flakes.
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Assemble in slow cooker: Place beef in slow cooker. Add optional vegetables around and on top. Pour sauce over everything, coating the beef well.
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Cook: Cover and cook on low for 6–8 hours or high for 3–4 hours, until beef is fork-tender.
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Thicken (optional): About 20 minutes before serving, mix cornstarch with cold water. Stir into the slow cooker, cover, and cook on high until the sauce thickens.
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Serve: Spoon beef and sauce over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.
Quick Notes & Pro Tips
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Choose the right cut: Chuck roast is budget-friendly and melts beautifully after slow cooking.
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Brown for flavor: While optional, searing the beef adds a deeper, richer taste.
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Thicker sauce: Adjust cornstarch to reach your preferred gravy consistency.
Why You’ll Love It
This dish is hearty, versatile, and family-friendly. With minimal prep, you get beef that’s melt-in-your-mouth tender and swimming in a savory, well-balanced gravy — comfort food made easy.
Ingredient Details & Substitutions
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Beef: Swap for pork shoulder or even chicken thighs for a different twist.
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Vegetables: Add parsnips, celery, or sweet potatoes for variety.
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Soy sauce: Use tamari for a gluten-free version.
Variations & Serving Suggestions
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Make it creamy: Stir in ¼ cup heavy cream or sour cream at the end for a silky sauce.
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Serve it with: Mashed potatoes, egg noodles, or crusty bread to soak up the gravy.
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Add wine: Replace ¼ cup broth with red wine for a deeper, richer flavor.
Storage & Make-Ahead
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Cool completely and freeze for up to 2 months.
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Reheat: Warm gently on the stovetop or in the microwave until heated through.
FAQs
Q: Can I make this in the oven instead?
A: Yes — bake in a covered Dutch oven at 160°C (325°F) for 2½–3 hours.
Q: How do I make it less sweet?
A: Reduce brown sugar to 1–2 tbsp or skip entirely for a more savory profile.
Q: Can I prep this the night before?
A: Absolutely — assemble all ingredients in the slow cooker insert, cover, and refrigerate overnight.
Personal Note
This recipe is my go-to when I want a hearty dinner with little hands-on time. The soy-Worcestershire-tomato combo builds a flavorful gravy that tastes like it’s been simmering all day (because it has!).
