Beef Tips
Submitted by camaro69
Slow cooker beef tips with mushrooms and green onions in a rich red wine and beef broth gravy. Set it and forget it for 7 to 12 hours, then serve over hot buttered noodles.
YIELD
9 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the slow cooker recipe that makes your house smell like a French bistro while you go about your day doing absolutely nothing to earn it.
Four pounds of sirloin tip get coated in seasoned flour, piled into the crock-pot with mushrooms and green onions, then left to braise in a beefy, Worcestershire-spiked broth until they’re falling-apart tender.
An hour before dinner, a red wine and flour paste thickens everything into a velvety gravy that clings to hot buttered noodles like it was born to.
Chef Tips
- Coating the beef in seasoned flour before slow cooking helps thicken the gravy and gives each piece a subtle crust.
- Use condensed beef broth for a more concentrated, bolder flavor than regular stock.
- Mix the flour and red wine paste until completely smooth before stirring it in. Lumpy gravy is nobody’s friend.
- This recipe feeds a crowd, 8 to 10 easily. It also reheats beautifully the next day when the flavors have had even more time to meld.
Ingredients
Directions
Combine ½ cup flour with the salt and pepper and toss with beef cubes to coat thoroughly.
Place in crock-pot. Add green onions and mushrooms.
Combine with beef broth, Worcestershire sauce and tomato paste or ketchup.
Pour over beef and vegetables; stir well.
Cover and cook on LOW setting for 7 to 12 hours.
One hour before serving, turn to HIGH setting.
Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well.
Cover and cook until thickened.
Serve over hot buttered noodles. 8 to 10 servings
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