Slow Cooker Beef Tips

How to make Slow Cooker Beef Tips

– Cooking to impress … the easy way.

– Pieces of plain beef and gravy over pasta in a white plate

– Sure, I like my recipes to be elegant, but when you’re a busy mom, speed and ease are more important.

– Fortunately, in this case, you’ll get all three. Because this easy recipe from Crockpot Beef Tips With Gravy is a super easy and hearty meal that makes itself practical – but also comes impressive enough to bring to the company. All you need is a handful of ingredients to prepare it!

– Throwing everything into the crock at the start of the day takes about ten minutes (except for cornstarch). If you have already cut the beef and onions, then it will only take you three minutes. Then it cooks on its own for seven hours, and at dinner time all you have to do is stir the cornstarch with a little water to thicken the broth.

– Serve hot on top of egg noodles or mashed potatoes, and you’ll have a meal that your family and friends will return to!

Fruit:

– 5 classes Serving size: 1 cup beef tips and broth, 1 cup brown rice

Ingredients:

– 1 small onion, sliced

– 8 oz mushrooms, sliced

– 1 tablespoon of extra virgin olive oil

– 1 pound sirloin, sliced, with chunks of excess fat

– Pepper salt

– 1 tablespoon Worcestershire sauce

– A dry red wine glass + splash to remove the glaze

– 2 – 1/2 cup lean meat broth

– 2 tablespoons cornstarch + half a cup of cold water, whisked together

Preparation :

– Place onions and mushrooms at the bottom of a 4.5L pot.

– Then heat the oil in a large frying pan over a medium-high heat. Generously season the steaks with salt and pepper and add them to the hot skillet, and drink the meat on all sides, for about 3 minutes. Don’t cook through.

– Placing meat in slow cooker on vegetables.

– Sprinkle 2 tablespoons of red wine into the hot skillet and scrape the bottom to remove any brown meat chunks. Add these to the crock pot.

– Season beef with pepper a second time and add Worcestershire sauce, red wine, and beef broth. Covering and cooking on low heat for 6h – 8h .

– Uncover the cap and mix it slowly into the water and cornstarch mixture. Cover and cook over high heat for another 45 minutes or until the broth thickens.

– Serve the ends of the beef over brown rice (shown), butter egg noodles, or mashed potatoes.

Enjoy !