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
Ingredients
- 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
Directions
- 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.
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Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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