We once owned an organic greenhouse and produce business. Weekends were hectic, so I made no-fuss meals like yummy beef tips to fortify us at day’s end.
—SUE GRONHOLZ BEAVER DAM, WI
PREP: 45 MIN. • COOK: 6 HOURS • MAKES: 8 SERVINGS
1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
6 garlic cloves, halved
2 cups beef broth
1 1/2 cups dry red wine
1 fresh rosemary sprig
1 bay leaf
2 cans (4 ounces each) sliced mushrooms
2 tablespoons cornstarch
1/2 cup water
1 tablespoon balsamic vinegar
Hot cooked egg noodles
1. Sprinkle beef with salt and pepper. In a large skillet, heat the oil over medium-high heat. Brown the beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker.
2. In same pan, add onion and celery; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook for 8-10 minutes or until the liquid is reduced to about 2 cups.
3. Pour over beef in the slow cooker; stir in the mushrooms. Cook, covered, on low for 6-8 hours or until the meat is tender. Remove the rosemary and bay leaf.
4. In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into the beef mixture. Serve with noodles.