Beef Tips

A Simple. Easy to Prep, Slow Cooker version of a family favorite.

Difficulty: Easy

Cuisine American

Keyword Beef

Prep Time 20

Cook Time 5

Total Time 5 20

Servings 6

Equipment

Crock Pot
Colander
Large Soup Pot
Small Mixing Bowl

INGREDIENTS

Beef Coating

⅓ cup AP Flour
1 tsp Salt
¼ tsp Pepper

Ingredients

1 Lb. Beef - cubed
1 ½ cups Beef Broth
1 Medium Onion - sliced
½ Lb. Fresh Mushroom Caps - Baby Bell, Portobello, or Cremini
1 tsp Worschesire Sauce
½ tsp Italian Seasoning
1 Tbsp. Cornstarch - for Thickening
¼ cup Water - for Cornstarch

Serve over...

Wide Egg Noodles, Rice or Mashed Potatoes

INSTRUCTIONS

Combine Flour, Salt & Pepper in a plastic bag, mixing well. Add cubed beef to the bag and thoroughly coat the meat.
Wipe Mushrooms with a paper towel to remove any surface dirt. (Discard stems) Slice Caps into 1/8" thick slices.
Peel and slice the Onion in half, stem to root, and then crosscut into ¼" slices.
Mix Italian Seasoning, Beef Stock and Worschesire in a small bowl.
Add Beef, Stock, Mushrooms and Onion into the Crockpot. Cook on Low for 5 Hours.
In a small glass, mix Cornstarch and Water until free of lumps. Add to the Crockpot about 15 minutes before everything is done to thicken the gravy base.
Serve hot, over Noodles, Rice or Mashed Potatoes.

Notes

Use only high-quality beef - Sirloin, Ribeye, or NY Strip. Lesser cuts will be tough and lacking in flavor.

Doneness:

Rare 120° F.

Med. Rare 130° F.

Medium 140° F. - Recommended

Medium Well (Almost Burnt) 150° F.

Well Done (Burnt) 160° F.