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Slow cooker beef tips with mushrooms and rich gravy

Slow Cooker Beef Tips

Tender sirloin strips with mushrooms and onions, slow-cooked in a rich red wine and beef gravy.
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Prep Time 15 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 small onion sliced
  • 8 ounces baby bella mushrooms sliced
  • 1 tablespoon extra-virgin olive oil
  • 1 pound sirloin steak cut into strips and trimmed
  • Salt and black pepper to taste
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup dry red wine plus a splash for deglazing
  • 2 1/2 cups low-fat beef broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Method
 

  1. Place the sliced onion and mushrooms in the bottom of a 4.5-quart slow cooker.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the steak strips generously with salt and pepper.
  3. Sear the beef on all sides for about 3 minutes. It should brown but not cook through. Transfer it to the slow cooker.
  4. Add a splash of red wine to the hot skillet and scrape up the browned bits. Pour everything from the skillet into the slow cooker.
  5. Add the Worcestershire sauce, remaining red wine, and beef broth. Season with additional black pepper, cover, and cook on low for 6–8 hours.
  6. Whisk the cornstarch and cold water together until smooth. Slowly stir the mixture into the slow cooker.
  7. Cover and cook on high for about 45 minutes, until the gravy thickens. Serve over rice, egg noodles, or mashed potatoes.