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 oil over medium-high heat. Brown 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 8-10 minutes or until liquid is reduced to about 2 cups.
3. Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low 6-8 hours or until meat is tender. Remove rosemary and bay leaf.
4. In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.
PER SERVING 1 cup ( calculated without noodles ) : 290 cal., 15g fat ( 4g sat. fat ) , 74mg chol., 69mg sod., 7g carb. ( 2g sugars, 1g fiber ) , 24g pro.