Direction

1. Combine beef tips, tomato paste, garlic powder, onion powder, Cantanzaro herbs, salt, and pepper in a 6- to 7-quart slow cooker. Stir until beef is coated in tomato paste and seasonings. Pour beef bone broth over everything.
2. Cover the slow cooker and cook until beef is tender, 4 hours on High or 6 to 8 hours on Low. 30 minutes before the end time, add the sliced mushrooms.
3. Place cornstarch in a small bowl and ladle 1/4 cup of the hot broth from the slow cooker into the bowl. Use a small whisk or fork to mix the cornstarch into the liquid until dissolved.
4. Pour cornstarch slurry into the mixture in the slow cooker and mix until incorporated. Set slow cooker to High, cover, and cook until for 30 minutes or until liquid is thickened.