Slow Cooker Beef Tips

Ingredients

• 1/2 pound sliced baby portobello mushrooms
• 1 small onion, halved and sliced
• 1 beef top sirloin steak (1 pound), cubed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 1/3 cup dry red wine or beef broth
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Hot cooked mashed potatoes

Directions

• Place mushrooms and onion during a 3-qt. slow cookware. Sprinkle beef with salt and pepper. during a massive frypan, heat one teaspoon oil over medium-high heat; brown meat in batches, adding extra oil pro re nata. Transfer meat to slow cookware.

• Add wine to frypan, stirring to loosen bronzed bits from pan. Stir in broth and condiment sauce; pour over meat. Cook, covered, on low 6-8 hours or till meat is tender.

• during a tiny bowl, combine cornflour and cold water till smooth; step by step stir into slow cookware. Cook, covered, on high 15-30 minutes or till gravy is thickened. Serve with mashed potatoes.