Start by heating 1 tablespoon of vegetable oil in a skillet over medium-high heat. Once hot, add the cubes of top sirloin. I like to sear my beef in batches to ensure each piece gets a nice golden crust.

This step seals in juices and flavor. Don’t rush this; a good sear is key! As you sear, sprinkle half of the Lawry’s seasoned salt over the beef. Searing usually takes about 4-5 minutes per side. When done, set the beef aside.

In the same skillet, add the remaining vegetable oil if needed and toss in the chopped onions. Sauté until they become translucent, about 3-4 minutes. Then, add the minced garlic and continue cooking for another minute. The smell at this stage is intoxicating, and believe me, it only gets better from here!

Now, grab your slow cooker. Transfer the seared beef into it, along with the sautéed onions and garlic. Pour in the beef stock and add the Worcestershire sauce, the remaining Lawry’s seasoned salt, black pepper, Italian herb blend, dried thyme, bay leaf, smoked paprika, and tomato paste. Stir everything together to ensure the ingredients are well combined.

Cover the slow cooker with its lid and set it on low for 6-8 hours. Or, if you’re pressed for time, you can set it on high for about 4-5 hours. As the beef cooks, it will absorb all those flavors, resulting in pièce de résistance you can’t resist.

About 30 minutes before you plan to serve, combine the cornstarch with water in a small bowl. Stir until smooth and add this to the slow cooker. This will help thicken the sauce to a luscious consistency. Give it a good stir and replace the lid.

Once the beef tips are tender and the sauce has thickened, it’s time to eat! Serve over a bed of mashed potatoes or rice with a sprinkle of fresh herbs on top for a beautiful presentation. If you’re feeling adventurous, add a side of roasted vegetables to bring in more nutrients.