Sear the beef for deep flavour. Melt 30g of the butter in a large frying pan over a medium-high heat. Add the beef chunks in a single layer — do not overcrowd the pan or they will steam instead of brown. Cook for 2-3 minutes per side until the beef turns a rich, deep brown colour and you hear a satisfying sizzle. The smell at this stage is incredible; that browned crust is where all the flavour lives. Transfer the seared beef to your slow cooker.

Sweat the onion and garlic. In the same pan, add the remaining 30g of butter. Toss in the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion becomes translucent and softens. You’ll see it turn a pale gold and smell a sweet, savoury aroma. Add the minced garlic and cook for another 30 seconds — just until fragrant, as garlic burns quickly and turns bitter.

Deglaze the pan. Pour in a splash of the beef stock and scrape the bottom of the pan with a wooden spoon. This lifts up all those browned bits that are packed with flavour. Pour the onion mixture and the pan juices into the slow cooker with the beef.

Add the liquids and seasonings. Pour the remaining beef stock, Worcestershire sauce, and tomato purée over the beef and onions. Sprinkle in the dried thyme, rosemary, salt, and pepper. Give everything a gentle stir so the beef is coated in that deep, dark sauce. The sauce will look thin now, but it will concentrate and thicken as it cooks.

Slow cook until tender. Place the lid on your slow cooker and cook on low for 6 hours or on high for 3 hours. After about 4 hours on low, your kitchen will start smelling like a cosy pub kitchen — rich, buttery, and savoury. The beef is ready when it shreds easily with a fork and the sauce has darkened to a glossy, deep mahogany colour.

Thicken the sauce (optional but recommended). In a small bowl, whisk the cornflour with the cold water until smooth. Stir this slurry into the slow cooker. Let it cook uncovered for 10-15 minutes on high, stirring occasionally. You’ll see the sauce visibly thicken and become silky, clinging to the back of a spoon. If you prefer a thinner sauce, skip this step entirely.

Rest and serve. Turn off the slow cooker and let the beef tips sit for 5 minutes before serving. This resting time allows the juices to redistribute, ensuring every bite is succulent. Garnish with fresh parsley and serve over mashed potatoes, rice, or egg noodles.