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| Chux Beef Tips |
"This is a bold, in-your-face recipe. The wine scent will fill your home with anticipation! Serve over egg noodles."
Ingredients :
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 pounds cubed beef stew meat
- 1 teaspoon chopped garlic
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon cracked black pepper
- 2 cups water
- 1 cup dry red wine (such as Carlo Rossi Paisano®)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1 (.75 ounce) package dry brown gravy mix
- 1 teaspoon kosher salt
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 2H40M |
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- Heat olive oil in a large skillet over high heat; cook and stir onion in hot oil until browned, about 15 minutes. Add beef, garlic, ground black pepper, and cracked pepper to the hot oil; cook until stew meat is browned and garlic is golden, about 10 more minutes.
- Pour water, red wine, soy sauce, and Worcestershire sauce into a slow cooker and stir brown gravy mix and kosher salt into wine mixture until gravy mix dissolves; add beef mixture to slow cooker and stir to combine. Cook on High until mixture nearly comes to a boil, about 1 hour; reduce heat to Low and cook until beef is tender and sauce has thickened, 1 more hour.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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