This meal is a crock pot favorite. When my kids were at home and we were leading the busy family schedule, I always tried to have beef stew meat in the freezer. This was a great go to when I would realize that I did not have time to cook dinner and I had no meat thawed. I could pull the stew meat right out of the freezer, dump all of the ingredients in the crock pot and cook on high for 6-8 hours. When I would get home from my busy day, I could have dinner in 30 minutes or less. I would boil some pasta, like a penne, roast a vegetable like green beans or broccoli and make a side salad for a delicious meal.
Beef Tips with Mushrooms
2 lb. beef stew meat
1 large onion, chopped
1 8oz. package mushrooms, sliced
2 tsp. salt
1 tsp. black pepper
2 cloves of garlic, minced
1 Tbsp. chopped parsley
2 sprigs rosemary, chopped
1 bay leaf
2 tsp. Worcestershire sauce
1 32 oz. box beef broth
sour cream (as a topping)
Place stew meat in the bottom of a large crock pot. Add chopped onions and mushrooms on top of the meat.
Sprinkle salt, pepper, garlic, parsley, rosemary and bay leaf over onions, mushrooms and stew meat.
Add Worcestershire sauce and beef broth to cover the meat and stir.
Cook in the crock pot on low for 6-8 hours or 4-6 hours on high.
When the beef tips are tender, mix 3-4 large Tbsp. of cornstarch with cold water. You want just enough water to mix the cornstarch.
The beef mixture in the crock pot needs to be simmering and you need to stir as you add the cornstarch in so it will mix well. Put the lid back on the crock pot and leave the setting on high. The liquid will become a thick gravy.
While the beef tips’ gravy is thickening, make your pasta, vegetable and salad. My family likes to mix sour cream with the beef tips to make a quick Beef Stroganoff. Top it off with a sprinkle of fresh chopped parsley..Yum!