Slow Cooker Beef Tips
As a busy mom, I love my slow cooker meals! Beef tips remind me of a childhood favorite. I cook this beef tips recipe with mushrooms and red wine, then serve over brown rice, noodles or mashed potatoes. —Amy Lents, Grand Forks, North Dakota
Servings: 4 yield(s)
Prep Time: 25 mins
Cook Time: 390 mins
Total Time: 415 mins
Ingredients
  • ½ lb sliced baby portobello mushrooms
  • 1 small onion, halved and sliced
  • 1 beef top sirloin steak (1 pound), cubed
  • ½ tsp salt
  • ¼ pepper
  • 2 tsp olive oil
  • ⅓ cup dry red wine or beef broth
  • 2 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • ¼ cup cold water
  • Hot cooked mashed potatoes
Instructions
  1. Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker.
  2. Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.
  3. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.