Ingredients

• 1 1/2 lbs (700 g) beef stew meat, cubed
• 1 packet brown gravy mix
• 1 cup beef broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp cornstarch + 2 tbsp water (for thickening)
• Cooked egg noodles, for serving
• Fresh parsley for garnish (optional)

Instructions

1. Brown beef in a skillet with olive oil for 2–3 minutes per side.
2. Place beef, onion, garlic, gravy mix, broth, and sauces in slow cooker.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
4. Mix cornstarch slurry and add to thicken. Stir well and cook 15 more minutes.
5. Serve hot over egg noodles and garnish with parsley.

Tips 💡

• Use chuck roast or stew beef for maximum tenderness.
• Add mushrooms or carrots for more flavor and texture.
• This gravy pairs wonderfully with mashed potatoes too!

Store leftovers in an airtight container in the fridge for up to 3 days.