Start by heating the vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the beef pieces in a single layer (you may need to do this in batches to avoid overcrowding). Sear the beef for about 3-4 minutes per side, until it’s nicely browned. This step locks in the flavor, creating that delicious crust on the beef.

Remove the beef and set it aside. In the same skillet, add the chopped onion and minced garlic. Cook for about 2 minutes, stirring occasionally, until they soften and become fragrant. Be sure to scrape up any brown bits from the bottom of the pan – that’s all flavor!

Add the beef broth, Worcestershire sauce, and soy sauce to the pan, stirring to combine. Bring everything to a simmer, scraping up any remaining bits from the skillet. This deglazing step helps build the rich base for your gravy.

Return the browned beef to the skillet. Add the dried thyme and stir. Reduce the heat to low, cover, and let everything simmer for 30-40 minutes or until the beef is fork-tender. This slow cooking process ensures the beef becomes super juicy and flavorful.

In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour this into the simmering gravy while stirring. Continue to cook for another 5 minutes until the gravy thickens to your desired consistency. If it’s too thick, add a little more beef broth to reach your preferred texture.

Stir in the butter to finish the gravy, adding richness and a smooth finish. Taste the sauce and adjust the seasoning with more salt or pepper if needed.