Ingredients

The following ingredients have 5 Servings
  • 1 onion (small, sliced)
  • 8 ounces baby bella mushrooms (sliced)
  • 1 tablespoon extra virgin olive oil
  • 1 pound sirloin steak (cut in strips, excess fat trimmed)
  • salt and pepper
  • 1 tablespoon worcestershire sauce
  • 1/4 cup dry red wine (plus splash for deglazing)
  • 2 1/2 cup beef broth (fat-free )
  • 2 tablespoons cornstarch
  • 1/4 cup cold water (whisked together with the cornstarch)

Instruction

  • Place the onions and mushrooms into the bottom of a 4.5 quart slow cooker.
  • Then, heat the oil in a large skillet over medium-high heat. Generously season the steak strips with salt and pepper and add them to the hot skillet, and sear the meat on all sides, about 3 minutes; do not cook through.
  • Place the meat into the slow cooker on top of the vegetables.
  • Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits. Add these to the crock pot.
  • Season the beef with pepper a second time and add the Worcestershire sauce, red wine, and beef broth. Cover and cook on low for 6-8 hours.
  • Uncover and slowly whisk in the cornstarch and water mixture. Cover and cook on high for another 45 minutes or until the gravy has thickened.
  • Serve the beef tips over brown rice (shown), buttered egg noodles, or mashed potatoes.