Slow-Cooker Beef Tips Burgundy
Here's a heartwarming classic that's so simple in the slow cooker. Mushrooms, red wine and tender beef make for an easy, elegant supper. —Deanna Zewen, Union Grove, Wisconsin
Ingredients
- 1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-inch pieces
- 2 medium onions, halved and sliced
- 1/2 pound sliced fresh mushrooms
- 4 garlic cloves, minced
- 3 cups beef stock
- 1/2 cup dry red wine or additional beef stock
- 2 tablespoons Worcestershire sauce
- 2 tablespoons red wine vinegar
- 1-1/4 teaspoons salt
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon pepper
- 1/3 cup cornstarch
- 1/3 cup cold water
- Hot cooked egg noodles
- Minced fresh parsley
Reviews
Made with boneless bottom round steaks instead of the chuck roast. I made a mistake in not putting the cornstarch/water in 45 minutes prior so the sauce was not thick like gravy. The taste overall was not bad but felt like it could use "something" to make it more savory but neither of us could figure out what. I would make it again if I could figure out what to add to it to give it more "punch".