Beef Tips With Fennel Mushrooms and Wine a Crock Pot Recipe

Submitted by stephanierndos

"I was inspired by a really great recipe I found here, (Dana-MMH - Recipe#17990) -- Thanks Dana for the 'inspiration'. My recipe begins similarly - but, I add some very unique items in this recipe. It made my whole house smell so good, and was very delicious Jan 5th, 2008 for dinner :-)"

 

• Ready In: 3hrs 20mins
• Ingredients: 15
• Serves: 6

ingredients

• 2 lbs cubed lean stewing beef
• 1 small onion, chopped
• 1 (1 1/3 ounce) package roasted garlic gravy mix, for steaks
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 3 cups water
• 2 tablespoons olive oil
• 2 tablespoons garlic, fresh minced
• 1 fennel bulb, diced
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• 1⁄4 cup red wine, a good one that you drink
• 1 (10 ounce) can cream of mushroom soup
• 1 (8 ounce) can mushrooms, drained
• 2 bay leaves

directions

1. In a large skillet, heat oil over medium-high heat.
2. Saute the onion and fennel bulb until translucent; then remove and place all in crock pot.
3. Add stew meat, dusted lightly in flour and cook on high heat until meat is browned on all sides (3-5 minutes).
4. Transfer beef tips to crock-pot.
5. Pour water, red wine, soy sauce, and Worcestershire sauce into the crock pot, over the beef, onions, and fennel.
6. Stir in garlic, salt and pepper.
7. Bring to boil in crock pot on high heat for approx 30 minutes and then reduce heat to low setting.
8. Next, combine the gravy mix with can of mushroom soup, mix thoroughly and add to all, include the 2 bay leaves.
9. Cover and simmer for 2 1/2 to 3 hours.
10. Serve over egg noodles.