Feb 21 2011

Beef Tips

Published by at 10:52 am under Autumn,Main Course,Slow Cooker,Winter

slow cooker beef tips

In my family, this is serious comfort food. It’s also easy to make and hands-off, rendering it perfect for family gatherings when you want to actually spend time with your family, instead of slaving over the stove all day.

We like to enjoy this meal on a holiday, but I also love it on a nasty winter day. Yesterday’s ice storm would have been perfect!

And, it’s great as leftovers, as evidenced by the photo above. The first go-round, the meat will still be in chunks, but when I warmed it up, it looks more like standard shredded beef served over brown rice. At that point, it’s great as is, but it would make a fantastic hot beef sandwich.

I’ll admit, this recipe tastes best if you make it with tenderloin but is still great if you use a sirloin tip roast (which I did), which is more economical. That said, if you watch for sales at the market, you can score great deals on a whole tenderloin. If you can swing it, buy two tenderloins and butcher them yourself; you’ll get great filets at a fraction of the cost at a restaurant, and you can use the remaining tenderloin for the beef tips.

Not sure what to use the filets for? I’ll post one of my all-time favorite recipes on Thursday.

Beef Tips
recipe adapted from here

Print Recipe

1/2 cup plus 3 tablespoons all-purpose flour, divided
1 teaspoon salt
1/4 teaspoon pepper
4 pounds tenderloin or sirloin tips, cut into 1 inch cubes
1/2 cup chopped green onions
8 ounces sliced fresh mushrooms
1 can (10.5 oz) beef broth or equivalent homemade stock
2 teaspoons Worcestershire sauce
2 teaspoons ketchup
1/4 cup dry red wine
cooked rice or buttered noodles

Combine 1/2 cup flour with the salt and pepper. Toss with beef to dredge and transfer to slow cooker. Cover with green onions and mushrooms.

Combine beef broth, Worcestershire sauce and ketchup. Pour over beef and vegetables; stir well. Cover and cook on low setting for 8 to 10 hours. One hour before serving, turn to high setting.

Make a paste of wine and 3 tablespoons flour; stir into slow cooker, mixing well. Cover and cook until thickened.

Serve over rice or buttered noodles.

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