place the onions and mushrooms into the bottom of a 4.5 quart slow cooker.
Heat the oil in a large skillet over medium high heat. Generously season the steak strips with salt and pepper and add them to the hot skillet, and sear the meat on all sides, about 3 minutes; do not cook through.
Place the meat into the slow cooker on top of the vegetables.
Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits. Add these to the crock pot.
Season the beef with pepper a second time and add the Worcester sauce, red wine, and beef broth. Cover and cook on low for 6 - 8 hours.
Uncover and slowly whisk in the cornstarch and water mixture ( 2 tbsp cornstarch and 1/4 cup cold water). Cook and cover on high for another 45 minutes or until the gravy has thickened.
Serve the beef tips over brown rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 117 (50%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 5.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 42.6mg||13 %|
|Sodium 200.6mg||7 %|
|Potassium 504.4mg||13 %|
|Total Carbohydrate 6.8g||2 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 5.9g|
|Protein 20.1g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 235
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