These slow-cooked beef tips remind me of a favorite childhood dish. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes.
—AMY LENTS GRAND FORKS, ND
PREP: 25 MIN. • COOK: 6 1/4 HOURS • MAKES: 4 SERVINGS
1/2 pound sliced baby portobello mushrooms
1 small onion, halved and sliced
1 beef top sirloin steak (1 pound), cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1/3 cup dry red wine or beef broth
2 cups beef broth
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes
1. Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown the beef in batches, adding additional oil as needed. Transfer beef to slow cooker.
2. Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over the beef. Cook, covered, on low 6-8 hours or until the meat is tender.
3. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into the slow cooker. Cook, covered, on high 15-30 minutes or until the gravy is thickened. Serve with mashed potatoes.
TEST KITCHEN TIP
Beef tips often come precut; they are usually from either the sirloin or the tenderloin. For recipes that require long, low slow cooking (such as a slow cooker recipe), stew meat is a more budget-friendly alternative to sirloin; the cooking method will ensure that the meat is tender.