1. Ingredients

For the beef

For thickening the onion gravy

• 2 tbsp cornstarch

• 2 tbsp cold water

Optional: 1 tsp Dijon mustard and 1 tbsp chopped fresh parsley.

2. Full cooking instructions

Step 1 — Prepare the beef

Pat the beef steaks dry with paper towels. Season both sides with salt, black pepper, and paprika.

For the most tender result, use chuck steaks or another cut suited to slow braising. Lean round steaks can also work but may have a firmer texture.

Step 2 — Brown the steaks

Heat olive oil in a skillet over medium-high heat. Sear the steaks for 2–3 minutes per side until browned.

This step adds deeper flavor to the finished gravy. The beef does not need to be cooked through at this stage.

Step 3 — Prepare the onions

Add the onions to the slow cooker, spreading them across the bottom. Stir in the garlic, thyme, Worcestershire sauce, optional soy sauce, and Dijon mustard.

Place the browned steaks on top of the onions.

Step 4 — Add the beef broth

Pour the beef broth over the steaks and onions. Sprinkle in any remaining seasoning.

The liquid does not need to completely cover the meat. Cover with the lid.

Step 5 — Slow cook until tender

Cook according to your slow cooker:

• LOW: 6–8 hours

• HIGH: 3–4 hours

The beef is ready when it is fork-tender and easily separates. Tougher cuts may need additional cooking time.

Step 6 — Make the gravy

Carefully transfer the steaks to a plate. Stir the onions and cooking liquid.

In a small bowl, whisk the cornstarch with cold water until smooth. Stir this slurry into the hot liquid in the slow cooker.

Cover and cook on HIGH for another 15–20 minutes, until the gravy thickens. Alternatively, simmer the liquid in a saucepan until it reaches your desired consistency.

Step 7 — Return the beef to the gravy

Return the steaks to the slow cooker and spoon the onion gravy over the top. Let them sit in the sauce for 5 minutes so the flavors come together.

Taste and adjust salt and pepper as needed.

Step 8 — Serve

Transfer the steaks to plates and generously spoon the rich onion gravy over them. Garnish with parsley if desired.

Serve with mashed potatoes, steamed green beans, buttered rice, or roasted carrots.

3. Nutrition information

4. Nut information and allergens

• Nuts: No peanuts or tree nuts are included in this recipe as written.

• Potential allergens: Worcestershire sauce, soy sauce, and beef broth may contain soy, wheat, or other allergens, depending on the brand.

• For nut allergies: Check product labels and cross-contact warnings on all packaged ingredients.

5. Tips for the best results

• Brown the beef first for richer flavor and a darker gravy.

• Place onions beneath the meat so they soften in the cooking liquid.

• Use low-sodium broth to control the saltiness.

• Avoid lifting the slow cooker lid frequently, as this releases heat and extends cooking time.

• For deeper flavor, sauté the onions until lightly golden before adding them to the slow cooker.

• If the gravy is too thin, add a little more cornstarch slurry; if too thick, loosen it with extra broth.

6. Storage and reheating

• Refrigerate leftovers within 2 hours in airtight containers.

• Store in the refrigerator for 3–4 days.

• Freeze the beef with its gravy for up to 2–3 months for best quality.

• Reheat gently on the stovetop or in the microwave until the center reaches 165°F (74°C).

Serving suggestion: Serve the tender beef and onion gravy over buttery mashed potatoes, with green beans or roasted carrots on the side for a hearty home-cooked meal.