Step 1

In a 6- to 7-quart slow cooker, place the beef tips, frozen pearl onions, tomato paste, garlic powder, onion powder, dried thyme, salt, and pepper; stir until beef and onions are coated in the tomato paste and seasonings.

Step 2

Add the mushrooms and pour the beef broth over all. Place the lid on the slow cooker and cook on high for 4 hours or on low for 6 to 8 hours.

Step 3

When the beef is tender, thicken the liquid with a cornstarch slurry.* To do so, place 2 tablespoons cornstarch in a small bowl and ladle ¼ cup of the hot liquid from the slow cooker into the bowl. Use a small whisk or fork to mix the cornstarch into the liquid until dissolved (should look like a muddy liquid). Pour the cornstarch slurry into the mixture in the slow cooker and mix until incorporated. Set slow cooker to high setting, cover, and cook for 30 minutes or until liquid is thickened. If you prefer even thicker gravy, repeat the cornstarch slurry step with 2 more tablespoons of cornstarch. The gravy will thicken even more over time and as the recipe cools.

Step 4

Serve over mashed potatoes, other mashed veggies, or cooked noodles.

Step 5

Store leftovers in a covered container in the refrigerator for up to 5 days.