Beef tips browned with mushrooms and onions, simmered in wine and broth in your slow cooker. This dish is melt in your mouth delicious.
Make no mistake I am a meat lover to the core. Don’t get me wrong I love my veggies and I love seafood. Now that Lent is over I can enjoy this luxurious dish.
It is rich in flavor and oh so satisfying. With a bit of prep work you to can serve this to your family. I used a Merlot wine, but you can use any red that you like. Just make sure it is a wine that you would like to drink also.
Please what ever you do don’t use the cooking wine. They are full of stuff that wouldn’t make this dish taste good. If you are not a fan of wine, fine, just replace it with extra beef broth.
Either way this dish is so good. You will wonder why you haven’t make it earlier.
2 tablespoons vegetable oil
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
2 lbs beef tips cut into bite size pieces
1 medium onion chopped
1 Portabella mushroom
2 cloves garlic minced
1 cup wine
1 cup beef broth
1 bay leaf
1/4 cup water
1 tablespoon cornstarch
Preheat a 9 inch pan with vegetable oil. Combine flour, salt and pepper. Dredge beef tips in flour mixture and saute in pan until brown about 10 minutes. Remove from pan and place in insert of slow cooker. Chop onions and add to saute pan and cook 5 minutes. Add mushrooms and garlic saute another 2 minutes or so. Add wine and stock and bay leaf. Scrape the bits off the bottom of the pan and allow the liquid to simmer 10-15 minutes or until reduced by half. Transfer to slow cooker and cook on low 5-6 hours. In the last 30 minutes of cooking combine the water and corn starch. Add to the mixture and allow to thicken. Serve over noodles or rice