Slow-Cooker Beef Tips Burgundy
TOTAL TIME: Prep: 15 min. Cook: 6-3/4 hours
YIELD: 10 servings
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
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1 boneless beef chuck roast (3 pounds), trimmed and cut into 1-inch pieces
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2 medium onions, halved and sliced
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1/2 pound sliced fresh mushrooms
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4 garlic cloves, minced
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3 cups beef stock
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1/2 cup dry red wine or additional beef stock
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2 tablespoons Worcestershire sauce
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2 tablespoons red wine vinegar
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1-1/4 teaspoons salt
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1 teaspoon crushed red pepper flakes
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1/2 teaspoon pepper
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1/3 cup cornstarch
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1/3 cup cold water
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Hot cooked egg noodles
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Minced fresh parsley
Directions
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1.
In a 5-qt. slow cooker, combine beef, onions, mushrooms and garlic. In a small bowl, mix next 7 ingredients; pour over beef mixture. Cook, covered, on low until meat is tender, 6-8 hours.
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2.
Skim fat from juices. In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high until thickened, about 45 minutes. Serve with noodles; sprinkle with parsley.
Nutrition Facts
1 cup: 275 calories, 13g fat (5g saturated fat), 88mg cholesterol, 536mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.
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