Instructions

1. In a skillet over medium-high heat, add olive oil. Once hot, sear the beef tips on all sides until browned, about 4-5 minutes. Transfer to the slow cooker.
2. In the same skillet, add the chopped onion and sliced mushrooms. Sauté for about 3-4 minutes until the onions are translucent and mushrooms are tender. Transfer to the slow cooker.
3. Add minced garlic, beef broth, soy sauce, Worcestershire sauce, and black pepper to the slow cooker. Stir to combine all ingredients.
4. Cover and cook on low for 6 hours or on high for 3 hours, until the beef is tender.
5. In the last 30 minutes of cooking, mix cornstarch and water in a small bowl until smooth. Stir this mixture into the slow cooker to thicken the gravy. Cover and continue cooking for the remaining time.
6. Once cooked, stir well and serve hot, garnished with chopped parsley.