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Festive Slow-Cooked Beef Tips

TOTAL TIME: Prep: 45 min. Cook: 6 hours YIELD: 8 servings.
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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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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