2 pounds lean stew meat
1 tsp. salt
1 tsp. black pepper
1/2 tsp. dried thyme
3 Tbsp. minced fresh garlic
1 (1ounce) package onion soup mix
2 cups beef broth
3 Tbsp. ketchup
1 Tbsp. Worcestershire sauce
3 Tbsp. corn starch
Place stew meat in a 6-quart slow cooker.
*For a deeper flavor, dry the meat and brown on both sides in batches until browned, which is what I did :)
In a medium bowl or 2-cup measuring cup, add the ingredients to the beef broth and mix well with a whisk.
Pour over the beef tips and cover with the lid.
Cook on LOW 7-8 hours.
For best results, cook on LOW instead of HIGH heat.
Serve over hot buttered rice, mashed potatoes or buttered noodles.
Serves 4
