Slow Cooked Sirloin Tips with Mushrooms

• Meat

  • 2 lbs Beef sirloin

• Produce

  • 4 Bay leaves
  • 5 Garlic cloves
  • 8 oz Mushrooms, fresh
  • 1 Onion, large
  • 10 sprigs Thyme, fresh

• Canned Goods

  • 1 tsp Vegetable concentrate bullion

• Condiments

  • 1 cup Tomato sauce

• Baking & Spices

  • 3 tbsp Almond flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1/2 cup Water

• Other

  • ¾ cup red wind (Bordeaux

Found on thefoodieaffair.com

Description

Ingredients

• 2 Tablespoons olive oil
• 1 large onion, sliced
• 5 garlic cloves, minced
• 2 pounds beef sirloin, cut in 1½-inch cubes
• 3 Tablespoons almond flour
• 8 ounce fresh mushrooms, sliced
• 1 cup tomato sauce (like Pomi)
• ¾ cup red wind (Bordeaux)
• ½ cup water
• 1 teaspoon vegetable concentrate bullion
• 4 bay leaves
• 10-12 sprigs fresh thyme
• salt and pepper to taste

Directions

• Lightly coat the cubed beef with almond flour.
• In a large skillet heat over on medium-high. Add Beef and brown all sides of the beef and then remove from the heat. Place half of the beef in the slow cooker. Add half of the onions and half of the mushrooms. Repeat layering.
• In a medium bowl whisk together tomato sauce, wine, water and vegetable bullion. Pour over beef mix and top with bay leaves and thyme. Cover and set timer on low heat for 6-8 hours.
• Season with salt and pepper.