Festive Slow-Cooked Beef Tips

Festive Slow-Cooked Beef Tips

  • Prepare: 45M
  • Cook: 6H
  • Total: 6H 45M
Festive Slow-Cooked Beef Tips

Festive Slow-Cooked Beef Tips

Ingredients

  • Meat

    • 1 Beef chuck roast (about 2 pounds, boneless
  • Produce

    • 2 cans (4 ounces each sliced mushrooms
    • 1 Bay leaf
    • 1 Celery, rib
    • 6 Garlic cloves
    • 1 Onion, medium
    • 1 Rosemary, fresh sprig
  • Canned Goods

    • 2 cups Beef broth
  • Condiments

    • 1 tbsp Balsamic vinegar
  • Pasta & Grains

    • 1 Egg noodles, hot cooked
  • Baking & Spices

    • 2 tbsp Cornstarch
    • 1/4 tsp Pepper
    • 1 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Canola oil
  • Beer, Wine & Liquor

    • 1 1/2 cups Red wine, dry
  • Liquids

    • 1/2 cup Water
  • Time
  • Prepare: 45M
  • Cook: 6H
  • Total: 6H 45M

Found on

Description

We once owned an organic greenhouse and produce business. Weekends were hectic, so I made no-fuss meals like yummy beef tips to fortify us at day’s end. —Sue Gronholz, Beaver Dam, Wisconsin

This is very good! Next time I might crank up the slow cooker to High after adding the cornstarch slurry and let it cook for a little longer, just to thicken the sauce a bit more, but otherwise I would not change a thing. Like a previous reviewer I subbed a teaspoon of crushed dried rosemary for the fresh rosemary sprig. For the wine I bought a mini Bota box (500 ml) of Red-Volution, and there was just enough left over for me to have a glass of it (I fully subscribe to the idea of putting wine into the food AND into the cook). I served the beef over mashed potatoes. My daughter bought me a smaller (4-qt.) slow cooker for my birthday a month ago and this recipe was its maiden voyage.

Wonderful!! Husband and toddler love it! Did not have the dry red wine, so I just added more beef broth. As a personal preference I only used half an onion and 3 minced cloves of garlic (did not have whole ones on hand).

This was delicious. My family loved it! Who says you cant have a great dinner in the middle of the week!

Made a big pot of this using stew meat and some chip steaks I had on hand. Didnt have any red wine so used the red cooking wine and cut way back on the salt. This was very tasty. Had quite a bit left over as there are only two of us so will freeze whats left. Plan on adding (pre-cooked) stew vegetables for the next batch (more onion, carrots and potatoes.) Will probably even try this method with pot roast. Also didnt have a rosemary sprig so used just under a teaspoon of crushed rosemary. Serve this with some jalapeno cornbread...what a feast!

Wow! What a flavorful recipe! It was a bit time consuming for a weeknight dinner, but well worth the time spent!

Ingredients

  • 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

Directions

  • Directions 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. Yield: 8 servings. Originally published as Festive Slow-Cooked Beef Tips in Taste of Home February/March 2016, p74 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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  • Cook Time:
  • TotalTime:
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Title:

Festive Slow-Cooked Beef Tips

Descrition:

We once owned an organic greenhouse and produce business. Weekends were hectic, so I made no-fuss meals like yummy beef tips to fortify us at day’s end. —Sue Gronholz, Beaver Dam, Wisconsin

Festive Slow-Cooked Beef Tips

  • Meat

    • 1 Beef chuck roast (about 2 pounds, boneless
  • Produce

    • 2 cans (4 ounces each sliced mushrooms
    • 1 Bay leaf
    • 1 Celery, rib
    • 6 Garlic cloves
    • 1 Onion, medium
    • 1 Rosemary, fresh sprig
  • Canned Goods

    • 2 cups Beef broth
  • Condiments

    • 1 tbsp Balsamic vinegar
  • Pasta & Grains

    • 1 Egg noodles, hot cooked
  • Baking & Spices

    • 2 tbsp Cornstarch
    • 1/4 tsp Pepper
    • 1 tsp Salt
  • Oils & Vinegars

    • 2 tbsp Canola oil
  • Beer, Wine & Liquor

    • 1 1/2 cups Red wine, dry
  • Liquids

    • 1/2 cup Water

The first person this recipe

tasteofhome.com

tasteofhome.com

924 0

Found on tasteofhome.com

Taste of Home

Festive Slow-Cooked Beef Tips

We once owned an organic greenhouse and produce business. Weekends were hectic, so I made no-fuss meals like yummy beef tips to fortify us at day’s end. —Sue Gronholz, Beaver Dam, Wisconsin