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For Slow Cooker:
Sear the Beef:
In a large skillet, heat olive oil over medium-high heat. Season the beef with salt and pepper, then sear the beef pieces until browned on all sides. This step adds extra flavor but can be skipped if you’re short on time.
Prepare the Slow Cooker:
Transfer the seared beef to the slow cooker. Add the diced onion, minced garlic, and sliced mushrooms.
Mix Sauce:
In a bowl, mix together the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste. Pour the mixture over the beef and vegetables in the slow cooker.
Cook:
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender and the flavors are well combined.
Thicken Sauce (Optional):
If you prefer a thicker sauce, mix the cornstarch with water to make a slurry. Stir the slurry into the slow cooker about 30 minutes before the cooking time is up. Cover and cook until the sauce has thickened.
Serve:
Garnish with chopped parsley and serve over rice, mashed potatoes, or noodles.
For Instant Pot:
Sear the Beef:
Turn the Instant Pot to the “Sauté” setting. Heat olive oil in the pot. Season the beef with salt and pepper, then sear the beef pieces until browned on all sides. Remove and set aside.
