Cooking Instructions

• Heat 3 tablespoons of salted butter in a large cast iron skillet or heavy-bottomed skillet over medium-high heat. Sprinkle the beef pieces with flour, salt, and black pepper, tossing to coat evenly. Add half of the coated beef to the skillet and cook until a crust forms on the outside, but the beef is not fully cooked. Remove to a plate and repeat with the remaining beef.
• Add the diced yellow onion to the skillet with the remaining butter residue and sauté for 1 minute until slightly softened and fragrant.
• Transfer the seared beef and sautéed onions to the bottom of a greased 6-quart slow cooker. Pour in the beef broth and add sliced mushrooms, garlic powder, granulated sugar, onion powder, dried thyme, Worcestershire sauce, bay leaves, and pepperoncini peppers. Stir gently to mix.
• Cover the slow cooker with the lid and cook on high heat for 3 to 4 hours or on low heat for 5 to 7 hours, until the beef is tender and flavors have melded.
• About 20 minutes before the cooking time is complete, carefully remove ½ cup of the cooking liquid from the slow cooker and pour into a small bowl. Add the cornstarch and whisk until smooth. Pour this slurry back into the slow cooker and gently stir. Cover again and continue cooking for the remaining time.
• If the gravy is too thick, add a few tablespoons of water to thin it. If too thin, mix more cornstarch with a tablespoon of water and stir into the slow cooker. Serve the beef tips and mushroom gravy over mashed potatoes. Enjoy your hearty meal!