Post by @thehankshouse

Serves 6–8 Ingredients * 2½–3 lbs beef stew meat or sirloin tips * 1 medium yellow or sweet onion, sliced * 8 oz baby bella mushrooms, sliced * 1 tsp salt * ½ tsp black pepper * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp Italian seasoning * 2 tsp minced garlic * 1 tbsp Worcestershire sauce * ¾ cup beef broth * ½ cup sliced pepperoncini peppers * ¼ cup pepperoncini juice * 4 tbsp butter, cut into pieces * ¾ cup heavy cream * 1 cup freshly grated Parmesan * 2 tbsp cornstarch * 2 tbsp cold water Directions Add the sliced onion and mushrooms to the bottom of the crockpot. Place the beef over the vegetables. Season with salt, black pepper, garlic powder, onion powder and Italian seasoning. Add the minced garlic, Worcestershire, beef broth, pepperoncini and pepperoncini juice. Give everything a gentle stir, then dot the butter over the top. Cover and cook on LOW for 6–7 hours or HIGH for 3½–4½ hours, until the beef is fork-tender. About 30 minutes before serving, whisk together the cornstarch and cold water until smooth. Stir it into the crockpot. Add the heavy cream and Parmesan and stir well. Cover and cook on HIGH for another 20–30 minutes, until the sauce is hot, creamy and thickened into a gravy. Taste before adding any additional salt—the pepperoncini, Parmesan and Worcestershire already bring quite a bit. Serve over mashed potatoes with plenty of the creamy pepperoncini-Parmesan gravy spooned over the top. Can also serve with egg noodles, or rice. Enjoy! #fyp #recipes #dinner