Ingredients

The following ingredients have 4 Servings
  • 2 lb beef tips (you may substitute stew beef)
  • 4  Tbsp all-purpose flour (divided)
  • 3  Tbsp + 2 t extra virgin olive oil (divided)
  • 1 cup red wine
  • 1 14 oz can beef broth
  • 1 medium onion (diced)
  • 8 oz sliced white button mushrooms
  • 1/4 tsp fresh cracked pepper
  • 2 sprigs fresh thyme + 2 t fresh thyme leaves (divided)
  • 2 Tbsp unsalted butter
  • 1/2 tsp kosher salt

Instruction

  • In a large saute pan, heat 1 tablespoon olive oil on high heat. Toss half the stew meat in 1 tablespoon flour and add to the pan. Brown the meat well, turning to get all sides. Transfer the meat to a crockpot. Repeat with the remaining beef, 1 tablespoon flour, and 1 tablespoon olive oil.
  • To the saute pan, carefully add the red wine (it will steam and boil!) Use a wooden spoon or spatula to scrape up all the browned yum-yums from the meat. Cook a minute or so until the wine is reduced to 1/2 to 2/3 c cups. Transfer this mixture to the crockpot.
  • Heat a new saute pan on high heat with 2 teaspoons olive oil. Add the onion cook until lightly browned. Transfer to the crockpot.
  • Heat the remaining 1 tablespoon olive oil in the pan used for the onions. Add the mushrooms and cook, stirring occasionally, until mushrooms are browned. Transfer to the crockpot.
  • To the crockpot, add the beef broth, pepper, and thyme sprig. Cook on low 6-7 hours or until meat is very tender.
  • In a small bowl, use a fork to mash together the remaining 2 tablespoons flour and the butter to make a beurre marnier. Stir into the crockpot (this will thicken and flavor the gravy). Let cook another 30-60 minutes and serve. Season to taste (mine needed 1/2 t kosher salt) and add the remaining 2 teaspoons fresh thyme leaves. Serve over mashed potatoes or buttered egg noodles.