Slow Cooker Beef Tips & Gravy
What you need:
For the Beef Tips:
- 1 Tbsp. olive oil
- 1 1/2 lb. stew meat
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1 onion, diced
- 4 to 6 minced garlic cloves
For the Gravy:
- 1 to 4 Tbsp. butter
- 1/2 cup all purpose flour
- 4 cups beef broth
- 1 Tbsp. soy sauce
- 1 tsp. Dijon mustard
- 1 1/2 tsp. beef bouillion
- 1 1/2 tsp. sugar
- 1/2 tsp. dried parsley
- 1/2 tsp. paprika
- 1/4 tsp. oregano
- 1/4 tsp. ground thyme
Directions:
- For the Beef Tips: Season stew meat with salt and pepper.
- Heat olive oil in a large skillet over medium high heat.
- Sear beef in skillet for about 2 minutes, then transfer to a slow cooker. Reserve the juices from the pan.
- Top beef with onions and garlic.
- To the juices in the skillet, add butter and melt. You want to have about 1/2 cup of "liquid" in the skillet. If you have too much beef juice, I would drain all but 2 Tbsp. and then add 2 Tbsp. of butter. But add as much butter as you need to reach 1/2 cup of liquid.
- Whisk flour into butter until combined.
- Add remaining gravy ingredients and bring to a boil. Reduce to a simmer until thickened.
- Add gravy to slow cooker and stir.
- Cook on HIGH for 3 to 4 hours or on LOW for 5 to 7 hours.
- Serve with potatoes, pasta, or rice.
Recipe from Carlsbad Cravings
Posted on Fantastical Sharing of Recipes