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Festive Slow-Cooked Beef Tips

We once owned an organic greenhouse and produce business. Weekends were hectic, so I made no-fuss meals like yummy beef tips to fortify us at day’s end. —Sue Gronholz, Beaver Dam, Wisconsin
  • Total Time
    Prep: 45 min. Cook: 6 hours
  • Makes
    8 servings


  • 1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1 medium onion, coarsely chopped
  • 1 celery rib, coarsely chopped
  • 6 garlic cloves, halved
  • 2 cups beef broth
  • 1-1/2 cups dry red wine
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 2 cans (4 ounces each) sliced mushrooms
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 1 tablespoon balsamic vinegar
  • Hot cooked egg noodles


  • Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker.
  • In same pan, add onion and celery; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook until liquid is reduced to about 2 cups, 8-10 minutes.
  • Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low until meat is tender, 6-8 hours. Remove rosemary and bay leaf.
  • In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.
Nutrition Facts
1 cup (calculated without noodles): 290 calories, 15 g fat (4 g saturated fat), 74 mg cholesterol, 69 mg sodium, 7 g carbohydrate (2 g sugars, 1 g fiber), 24 g protein.

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Average Rating:
  • ColGee
    Jan 10, 2021

    No comment left

  • cassiecooker69
    Mar 16, 2020

    I made this for dinner and served it over mashed potatoes. It was very flavorful and the meat was very tender. I did not have red wine so added cooking sherry instead and it turned out fine. This recipe is a keeper.

  • Ruth
    Nov 2, 2018

    Whenever I see a recipe from Sue Gronholz I Whenever I see a recipe from Sue Gronholz I know it will be great and this one was no exception! I served over mashed potatoes with steamed baby peas, fresh carrots and hot rolls - YUM!

  • Aquarelle
    Mar 5, 2017

    This is very good! Next time I might crank up the slow cooker to High after adding the cornstarch slurry and let it cook for a little longer, just to thicken the sauce a bit more, but otherwise I would not change a thing. Like a previous reviewer I subbed a teaspoon of crushed dried rosemary for the fresh rosemary sprig. For the wine I bought a mini Bota box (500 ml) of Red-Volution, and there was just enough left over for me to have a glass of it (I fully subscribe to the idea of putting wine into the food AND into the cook). I served the beef over mashed potatoes. My daughter bought me a smaller (4-qt.) slow cooker for my birthday a month ago and this recipe was its maiden voyage.

  • apschwartz
    Jul 23, 2016

    Wonderful!! Husband and toddler love it! Did not have the dry red wine, so I just added more beef broth. As a personal preference I only used half an onion and 3 minced cloves of garlic (did not have whole ones on hand).

  • 41214uy3
    Mar 8, 2016

    This was delicious. My family loved it! Who says you can't have a great dinner in the middle of the week!

  • sjpoor
    Feb 19, 2016

    Made a big pot of this using stew meat and some chip steaks I had on hand. Didn't have any red wine so used the red cooking wine and cut way back on the salt. This was very tasty. Had quite a bit left over as there are only two of us so will freeze what's left. Plan on adding (pre-cooked) stew vegetables for the next batch (more onion, carrots and potatoes.) Will probably even try this method with pot roast. Also didn't have a rosemary sprig so used just under a teaspoon of crushed rosemary. Serve this with some jalapeno cornbread...what a feast!

  • Remenec
    Feb 2, 2016

    Wow! What a flavorful recipe! It was a bit time consuming for a weeknight dinner, but well worth the time spent!