Ingredients:

  • 1.36 kg beef chuck roast, cut into 1-inch cubes
  • 30 ml olive oil
  • 5 g coarse black pepper
  • 32 g Au Jus gravy mix
  • 30 g dry onion soup mix
  • 240 ml low-sodium beef broth
  • 30 ml Worcestershire sauce
  • 20 g garlic, minced
  • 56 g unsalted butter, cubed
  • 8 g fresh parsley, chopped

Instructions:

  1. Cut the beef chuck into uniform 1-inch pieces.
  2. Toss the beef cubes in a bowl with the coarse black pepper.
  3. Place the beef directly into the slow cooker. For a deeper flavor, sear the beef in olive oil over high heat for 2 minutes per side before transferring.
  4. Scatter the minced garlic over the beef.
  5. In a small bowl, whisk together the beef broth, Worcestershire sauce, Au Jus mix, and onion soup mix until dissolved.
  6. Pour the liquid mixture over the steak bites, stirring gently to ensure every piece is coated.
  7. Cover and cook on Low for 8 hours or High for 4 hours.
  8. Once the beef is fork-tender, stir in the cubed unsalted butter to create a glossy emulsion.
  9. Sprinkle with fresh chopped parsley before serving.