Directions
Pat the beef steaks dry with paper towels. Rub each steak with olive oil, salt, pepper, thyme, and rosemary.
Heat a skillet over medium-high heat. Sear the steaks for 2-3 minutes on each side until they have a golden-brown crust. Transfer the steaks to the slow cooker.
In the same skillet, add the mushrooms, onion, and garlic. Sauté for 5 minutes until the onions are translucent and the mushrooms are browned.
Pour the mushroom mixture over the steaks in the slow cooker.
Add the beef broth to the slow cooker. Cover and cook on low for 6-8 hours, or until the steaks are tender.
About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker along with the heavy cream.
Cover and cook on high for an additional 30 minutes, or until the gravy has thickened.
Serve the steaks with the mushroom gravy spooned over the top, garnished with fresh parsley.
Variations & Tips
For a different flavor profile, try adding a splash of red wine to the gravy for depth and richness. If you prefer a spicier kick, add a pinch of red pepper flakes to the herb rub. For a lighter version, substitute the heavy cream with half-and-half or a non-dairy alternative. You can also experiment with different herbs, such as oregano or basil, to suit your taste.
