Slow Cooker Beef Tips

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Slow Cooker Beef Tips


1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons canola oil

1 medium onion, coarsely chopped

1 celery rib, coarsely chopped

6 garlic cloves, halved

2 cups beef broth

1-1/2 cups dry red wine

1 fresh rosemary sprig

1 bay leaf

2 cans (4 ounces each) sliced mushrooms

2 tablespoons cornstarch

1/2 cup water

1 tablespoon balsamic vinegar

Hot cooked egg noodles


Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker. In same pan, add onion and celery; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook until liquid is reduced to about 2 cups, 8-10 minutes. Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low until meat is tender, 6-8 hours. Remove rosemary and bay leaf. In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.

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