Slow Cooker Beef Tips
Servings: 6
Ingredients
- 1 medium onion, chopped
- 4 ounces mushrooms, finely minced
- 1 TBS butter
- 1 TBS olive oil
- 1 tsp salt
- 2 cups heavy cream
- 1 cup hot water
- 1 tsp beef bouillon*
- 1 tsp chicken bouillon*
- ½ tsp dried thyme
- ¼ cup flour*
- 1½-2 pounds stew meat
Instructions
- Chop the onion.
- Using a food processor finely mince the mushrooms.
- In a skillet over medium heat, melt the butter and olive oil together. Add the onions and 1 tsp of salt to the skillet. Cover the pan and cook over medium-low heat. Cook covered for about 10 minutes, stir about halfway through the cook time.
- Mix 1 tsp of beef and 1 tsp of chicken bouillon into the hot water.
- Remove the lid and add the mushrooms. Continue to cook until the mushrooms are heated through about 1-2 minutes, stirring occasionally. Add ¼ cup of flour to the mushrooms and mix well.
- Stir in the broth mixture and heavy cream. Season to taste with salt and fresh cracked black pepper, Cajun seasoning is optional.
- Transfer to the slow cooker and add the stew meat. Mix thoroughly. Cover and cook on low for 6-8 hours until meat is tender. Serve over rice.
Notes
*Be sure to check the labels on the bouillon and flour if making this recipe gluten-free.
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