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2 lbs beef sirloin, chuck roast, or stew meat, cut into bite-sized pieces

1 tsp salt

1 tsp black pepper

1–2 tbsp olive oil (for browning, optional)

1 cup beef broth (low-sodium preferred)

¼ cup soy sauce (or tamari for gluten-free)

¼ cup Worcestershire sauce

3 tbsp brown sugar (adjust to taste)

2 tbsp tomato paste

3 cloves garlic, minced

1 tsp smoked paprika

½ tsp onion powder

¼ tsp red pepper flakes (optional, for heat)

1 lb baby potatoes, halved (optional)

1 cup baby carrots (optional)

1 cup sliced mushrooms (optional)

1 medium onion, chopped (optional)

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1. Pat the steak pieces dry with paper towels and season generously with salt and pepper.

2. Optional: Heat olive oil in a skillet over medium-high heat and sear the steak bites for 1–2 minutes per side until browned (this step adds extra flavor but can be skipped for convenience).

3. In a medium bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, garlic, smoked paprika, onion powder, and red pepper flakes (if using). Set aside.

   Place the steak bites in the bottom of your slow cooker. If adding vegetables, layer them around the steak.

   Pour the sauce evenly over the steak and vegetables, ensuring everything is well-coated.

4. Cook

   Cover and cook on low for 6–8 hours or on high for 3–4 hours , until the steak is fork-tender and the flavors have melded together.

5. Thicken the Sauce (Optional)

If you prefer a thicker sauce, mix 1–2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the crockpot during the last 15–20 minutes of cooking and let it simmer until thickened