Something about this recipe reminds me of a down-home favorite from Grandma, even though I don’t recall my grandmother ever making this. The combination of slowly cooked, tender meat, and rich gravy, is the ideal way to enjoy comfort food. If you’ve been craving something that tastes like it was made with love, this recipe will do the trick! You can enjoy it as is for lunch, or add a side salad for a full dinner that the whole family will love. From Valerie’s Kitchen really landed on gold with this recipe, which has become a standard weekly addition to my meal planning.

 

Ingredients:

3 pounds top sirloin, cubed

3 tablespoon vegetable oil, divided

1 teaspoon seasoning salt (I use Lawry’s), divided

fresh ground black pepper, to taste

2 cups low-sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Italian seasoning

1 teaspoon dried thyme

1 cup diced onion

1 tablespoon minced garlic

1 bay leaf

3 tablespoons water

2 tablespoons cornstarch

 

Instructions

Heat 2 tablespoons oil in a 12″ cast iron or other heavy skillet over MEDIUM-HIGH heat. When nice and hot, add half the beef cubes and season them with 1/2 teaspoon seasoning salt and fresh ground black pepper, to taste. Allow to sit, undisturbed for a couple of minutes then stir and cook just long enough to sear the beef without cooking it through. Use a slotted spoon to transfer beef to the slow cooker. Add remaining oil to pan and repeat with remaining beef cubes, seasoning salt and pepper.

Add the beef broth and Worcestershire sauce to the slow cooker and sprinkle the beef with the Italian seasoning and thyme. Sprinkle the diced onions and garlic over the top.Tuck a bay leaf into the mixture.

Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 4 hours, or until beef is fork tender.

Combine water and cornstarch in a small bowl and add to slow cooker. Stir until sauce has thickened and cook on LOW for an additional 10 minutes. Remove bay leaf and serve.

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Quick Tip: Most recipes suggest serving this over rice, but potatoes, pasta, or even a bed of mushrooms are also great ways to enjoy this recipe.

Recipe and Image Courtesy of From Valerie’s Kitchen