We “Tip” Our Hats To These Slow Cooker Beef Tips
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, slow cooker beef tips, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
If you are to serve a heavy meal, this beef tips recipe is the ideal recipe for you. Beef is something that almost everyone eats so it’s less likely that you will go wrong with these. Other than that, you can serve this with almost anything which makes it convenient for you. Many people serve these beef tips with egg noodles, mashed potatoes, or rice. Me personally? I like the rice option. Rice is flavorful and very textured which I enjoy. How do you prefer to eat your crock pot beef tips? Please, let me know in the comment section below 🙂
This reminds me of my Mom’s recipe too. She loved cooking beef with mushrooms and serving it over hot rice or pasta. The thing about beef is that it tastes good with almost anything—rice, pasta, vegetables, and even bread! Ugh. Now I miss home more. I should pay them a visit one of these days and ask Mom to cook her version of this recipe.
Ingredients
2 yellow onions, finely chopped
16 ounces white mushrooms, quartered
4 pounds Tyson beef chuck roast, cut into 1-inch cubes
4 cups College Inn beef stock, divided
½ cup red wine
½ cup Great Value soy sauce
½ cup Worcestershire sauce
2 teaspoons Morton salt
2 teaspoons ground McCormick black pepper
2 teaspoons McCormick garlic powder
½ cup Gold Medal all-purpose flour
12 ounces Barilla egg noodles, rice, or a bathc of mashed potatoes, prepared
2 tablespoons Kerrygold salted butter
Parsley for garnish
Instructions
Place the onions and mushrooms in the bottom of a 6-quart slow cooker, then top with the cubed beef.
In a medium bowl, whisk together 2½ cups of the beef stock, the red wine, soy sauce, Worcestershire sauce, salt, pepper and garlic powder. Pour over the beef, place the lid on the slow cooker and cook on low for 6 hours.
Place the flour in a small bowl and gradually whisk in the remaining 1½ cups of beef stock. Stir into the beef mixture, place the lid back on and cook on high for an additional hour.
When ready to serve, cook the egg noodles, rice, or mashed potatoes according to the package directions.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: Serve with a side dish of salad.