Ingredients:

  • 2 lbs sirloin steak, cut into 1-inch cubes
  • 1.5 lbs baby gold potatoes, halved
  • 3 large carrots, sliced into thick coins
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 1 packet onion soup mix
  • 2 tbsp cornstarch mixed with 2 tbsp cold water

Instructions:

  1. Pat the steak cubes dry with paper towels. Heat olive oil in a skillet over medium-high heat. Sear the beef in batches until a mahogany-colored crust forms on all sides. Transfer the seared steak to the slow cooker.
  2. Add the halved baby potatoes, sliced carrots, and diced onions around the beef. Sprinkle the minced garlic and onion soup mix evenly over the top. Pour in the beef broth and Worcestershire sauce until the ingredients are nearly submerged.
  3. Cover and cook on Low for 7 hours (420 minutes). Sticking to the low setting ensures the lean sirloin fibers remain tender.
  4. Thirty minutes before serving, whisk the cornstarch slurry into the slow cooker. Stir gently to incorporate. Switch the setting to High and cook for the remaining time until the sauce is glossy and thick.