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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Slow-Cooker Beef Tips   
    Categories: Beef, Vegetables, Mushrooms, Wine   
         Yield: 4 Servings   
       
       1/2 lb Sliced baby portobello   
              - mushrooms   
         1 sm Onion; halved, sliced   
         1 lb Top sirloin steak; diced   
       1/2 ts Salt   
       1/4 ts Pepper   
         2 ts Olive oil   
       1/3 c  Dry red wine   
         2 c  Beef broth   
         1 tb Worcestershire sauce   
         2 tb Cornstarch   
       1/4 c  Cold water   
              Hot cooked mashed potatoes   
       
     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 meat in   
     batches, adding more oil as needed. Transfer meat to   
     slow cooker.   
        
     Add wine to skillet, stirring to loosen browned bits   
     from pan. Stir in broth and Worcestershire sauce; pour   
     over meat. Cook, covered, on low 6-8 hours or until meat   
     is tender.   
        
     In a small bowl, mix cornstarch and cold water until   
     smooth; gradually stir into slow cooker. Cook, covered,   
     on high until gravy is thickened, 15-30 minutes. Serve   
     with mashed potatoes.   
        
     Amy Lents, Grand Forks, North Dakota   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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