Begin by seasoning the beef chunks liberally with salt. This not only elevates the flavor but also helps to tenderize the meat during cooking. You can also sprinkle some garlic powder at this stage for an extra kick.

Next, place a non-stick skillet over medium heat. Allow it to get hot—this is key for achieving a good sear on your beef. Once warmed, lightly coat the bottom of the skillet with cooking spray.

Add the seasoned beef to the skillet, spacing them out so they have room to brown. Sear the meat for about 3-4 minutes per side, or until each piece is golden brown. Don’t be tempted to move them too much; let them caramelize for that beautiful flavor.

After browning, carefully remove the beef from the skillet and set them aside on a plate. In the same skillet, toss in the sliced onions, bell peppers, and mushrooms (if using). Sauté for approximately 3 minutes, allowing the veggies to soften and begin to caramelize.

Pour in the beef broth, scraping any flavorful bits stuck to the bottom of the skillet. This adds depth to your dish.

Reintroduce the browned beef to the skillet, stirring everything together. Bring it to a gentle boil, allowing those flavors to mingle.

Once boiling, reduce the heat to low. Cover the skillet and let it gently simmer for about 45 minutes. This slow cooking makes the beef tender and melds the flavors beautifully.

After 45 minutes, remove the beef to a serving platter to keep warm. In a mixing bowl, combine water and cornstarch to create a slurry. Stir this into the broth in the skillet, continuously mixing until the sauce thickens.

Pour the light gravy over the beef on the serving platter. This dish goes perfectly with mashed potatoes, rice, or a light salad. Enjoy your delicious meal!