Sear the beef for depth of flavour: Pat the beef cubes dry with kitchen paper—this is crucial for a good sear. Season them generously with salt and pepper, then toss with the plain flour. Heat the oil in a large frying pan over a high heat until it shimmers. Add the beef in a single layer (you may need to do this in two batches) and cook for 2–3 minutes until the underside is a deep, caramelised brown. Turn the pieces and repeat on all sides. You’ll know they’re ready when the kitchen smells wonderfully toasty and the beef has a crisp, dark crust.

Soften the aromatics: Reduce the heat to medium and add the chopped onion to the same pan. Scrape up any brown bits stuck to the bottom—that’s pure flavour. Cook the onion for 4–5 minutes until it turns translucent and soft, and the edges begin to take on a golden colour. Add the minced garlic and stir for another 30 seconds until fragrant.

Build the gravy base: Pour a splash of the beef stock into the pan to deglaze, scraping up every last caramelised piece. Stir in the tomato purée, Worcestershire sauce, dried thyme, and smoked paprika. Let it bubble for a minute until it thickens slightly and smells rich and aromatic.

Combine in the slow cooker: Transfer the seared beef and the onion mixture to the slow cooker. Pour in the remaining beef stock and add the bay leaves. Give everything a good stir so the beef is mostly submerged in the liquid.

Cook low and slow: Place the lid on the slow cooker and cook on Low for 6–8 hours, or on High for 3–4 hours. The beef is perfectly tender when you can easily break a piece apart with two forks. The gravy will have darkened and will smell deeply savoury.

Thicken the gravy: About 20 minutes before serving, remove the bay leaves. In a small bowl, whisk the cornflour with the cold water until smooth to create a slurry. Pour this into the slow cooker, stirring gently. Replace the lid and cook on High for a further 15–20 minutes. You’ll notice the gravy change from a thin, watery consistency to a glossy, rich sauce that clings to the back of a spoon.

Check the seasoning and serve: Taste the gravy and adjust with extra salt and pepper if needed. Serve generous ladles of the beef tips and gravy over a bed of fluffy, steamed rice. Garnish with a scattering of fresh parsley for a pop of colour.