SLOW COOKER BEEF TIPS – More Healthy Finder

SLOW COOKER BEEF TIPS

 

HOW TO MAKE SLOW COOKER BEEF TIPS?

I believed I had a wonderful relationship with my slow cooker, but as time has passed, I’ve found myself falling even deeper in love with this useful device. Every week, I try to include one slow cooker meal in my menu planning, and it is such a lifesaver. I strongly advise you to give it a shot; you would not be disappointed.

It’s been my dream to compile a series of slow cooker recipes that can be used over the year and include the cuts of meat I use most frequently. This recipe is the most recent addition to my growing collection of quick-to-prepare meals.

And today I’d like to share this great slow cooker recipe with you!!!
Tender, slow-cooked beef with gravy is one of my favorite comfort foods. This recipe begs to be eaten over mashed potatoes, but it would also be delicious with white or brown rice or some kind of pasta.

YOU’LL NEED THESE INGREDIENTS TO MAKE TODAY’S SLOW COOKER RECIPE:

470 grams. Of sliced sirloin, I used it with chunks of excess fat.

1 small sliced onion.

Approx. 8-oz.Of sliced mushrooms.

1 large spoon.Of extra-virgin olive oil.

Black Pepper and salt.

1 large spoon.Of Worcestershire sauce.

A dry red wine glass, plus a splash to remove the glaze.

2½ Cups.Of lean meat broth.

2 large spoons. Of cornstarch, mixed with half a cup of cold water.

DIRECTIONS:

Step 1:

Initially, in the bottom of a 4.5L pot, I laid sliced onions and mushrooms.

Step 2:

Then, in a big frying pan over medium-high heat, I heated the olive oil. Season the steaks generously with salt and pepper, then placed them in the hot skillet and cooked for 3 minutes on both sides.

Step 3:

In the crockpot, I place the meat on top of the arranged vegetables.

Step 4:

Then, I scraped the bottom of the heated skillet with 2 large spoons of red wine to extract any brown meat chunks, And I poured this in the crockpot as well.

Step 5:

After that, I added Worcestershire sauce, red wine, and beef broth after seasoning the beef a second time with pepper, and I cooked for 5 to 6 hours on low heat, covered.

Step 6:

I removed the cap and gently stir it into the combination of water and cornstarch, and I cooked for another 45 minutes over high heat, until the broth thickens.

Step 7:

And finally, to serve it, I can use brown rice, a large plate of mashed potatoes to egg noodles, but you can use your preferences for serving!!

TRY MY SLOW COOKER BEEF RECIPE, AND BE SURE THAT YOU WON’T BE UPSET OR DISAPPOINTED, CAUSE IT’S VERY EASY TO MAKE, YOU NEED JUST TO PUT ALL INGREDIENTS TOGETHER IN THE SLOW COOKER, AND LET IT FINISH THE WORK LOL!! PLUS, YOU’RE HOUSE SMELLED WONDERFUL !!

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