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Slow-Cooker Beef Tips

Slow-Cooker Beef Tips created by msfr6933

This is a really tasty recipe. The flavor is very savory and robust. I found this on another web site originally, Diane's Travelling Notebook, I think. Enjoy!

Ready In:
12hrs 15mins
Serves:
Units:

ingredients

directions

  • Add salt and pepper to flour.
  • Dredge beef in flour mixture.
  • Place meat in crock pot.
  • Cover with shallots and mushrooms.
  • Mix beef broth, tomato paste, Worcestershire sauce and red wine; pour over meat and vegetables.
  • Cook on low setting for 8 hours.
  • Mix 3 Tablespoons flour into 1/3 cup water, making a smooth paste.
  • Add to crock pot and cook another 45 minutes.
  • Serve over hot buttered noodles.
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@lizeroo
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@lizeroo
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"This is a really tasty recipe. The flavor is very savory and robust. I found this on another web site originally, Diane's Travelling Notebook, I think. Enjoy!"
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  1. Leslie B.
    Will try this in my InstaPot.. and cannot use any Tomato product so will improvise. Any clue how much time for the IP ? Let you know how it turned out.
    Reply
  2. Justgen2000
    Sounds great. But do you cook 8hours45min or 12hours15min
    Reply
  3. Shelly Morton
    I didn't want to leave a starred rating since so many people seem to like this recipe. I was very underwhelmed with the recipe and the rest of my family didn't like it at all. I followed the recipe exactly. Oh well, I have a few lunches for the next few days. But I won't be making it again.
    Reply
  4. Chicagoland Chef du
    The flavor is outstanding. I doubled the recipe, let it slow cook all day. YUM! I followed the recipe ingredients to a T. I quickly browned the beef but I don't think I will go to the trouble next time. I'm not sure it made much difference. Definitely a "Best Of" for 2014. Thanks for sharing!
    Reply
  5. Vicki 4
    Very good dish! I didn't have the requisite 8 hours, so I took a reviewer's suggestion and browned the meat in a skillet before cooking it on high for about 5 hours. It was perfectly tender. I used 2 lbs of stew meat and made extra of the beef broth mixture, to which I added a pinch of pepper. I didn't have condensed beef broth, just beef stock, and the result was still a tasty dish. Rather than mix flour with water at the end, I used reserved broth mixture. It's a very good dish, even without the mushrooms (which we don't like), but I think maybe I'll try a little more seasoning next time.
    Replies 1
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