Slow Cooker Beef Tips
The flavors in this recipe are just outstanding, and it is dish that takes very minimal effort. Beef tips are one of those traditional dishes that are served at many Wisconsin supper clubs and family style restaurants. Some folks serve them over mashed potatoes, but I am hands-down noodles all the way. The amazing smells will taunt you all day long, and you will keep wondering..."How long until dinner time?!"
Ingredients
- 4 lbs beef stew meat
- ½ c. all-purpose flour
- 2 ½ tsp. salt
- ⅛ tsp. black ground pepper
- 1 c. minced shallots
- 8 oz. baby bella mushrooms, thinly sliced
- 1 ¼ c. water
- 2 tbsp. beef broth base (such as Better than Bouillon)
- 3 tbsp. Worcestershire sauce
- 2 tbsp. tomato paste
- 16 oz. wide egg noodles
- 3 tbsp. unsalted butter
- fresh chopped Italian parsley
- freshly grated parmesan cheese, for topping
Wine Slurry
- ½ c. red wine (such as Pinot Noir)
- 4 tbsp. all-purpose flour
Instructions
- Mix ½ c. flour, salt and black pepper in slow cooker. Add meat and toss to coat. Once meat is coated, add mushrooms and shallots.
- In a mixing bowl, combine water, beef broth base, Worcestershire sauce and tomatoe paste. Pour mixture over the ingredients in the slow cooker. Set slow cooker to low for 5 hours. Stir a couple of times throughout the day.
- Whisk the wine and remaining 3 tbsp. flour in a small bowl to make a slurry. Add the slurry to the beef mixture and stir to combine. Turn slow cooker to high and cook for an additional 1 hour and 40 minutes.
- Towards the end of the cooking time, bring a large pot of salted water to a boil (the water should be salty, I use about 1 tbsp). Cook egg noodles to al dente (for me this was 6 minutes). Strain and toss with butter and chopped parsley.
- Serve beef tips over noodles, top with freshly grated parmesan.
