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Chux Beef Tips

"This is a ambitious, in-your-face recipe. The wine heady scent will fill your property with anticipation! Serve over egg noodles."

Ingredients :

• three tablespoons more-virgin olive oil
• 1 onion, chopped
• 2 kilos cubed red meat stew meat
• 1 teaspoon chopped garlic
• 1 teaspoon coarsely floor black pepper
• 1 teaspoon cracked black pepper
• 2 cups water
• 1 cup dry pink wine (along with Carlo Rossi Paisano®)
• 1/4 cup soy sauce
• 1/four cup Worcestershire sauce
• 1 (.Seventy five ounce) bundle dry brown gravy blend
• 1 teaspoon kosher salt

Instructions :

Prep : 15M	Cook : 6M	Ready in : 2H40M

• Heat olive oil in a large skillet over high heat; cook and stir onion in hot oil till browned, approximately 15 minutes. Add red meat, garlic, ground black pepper, and cracked pepper to the recent oil; cook till stew meat is browned and garlic is golden, approximately 10 extra minutes.
• Pour water, red wine, soy sauce, and Worcestershire sauce right into a gradual cooker and stir brown gravy blend and kosher salt into wine aggregate till gravy blend dissolves; add red meat aggregate to slow cooker and stir to combine. Cook on High until aggregate almost involves a boil, approximately 1 hour; lessen warmth to Low and cook till pork is smooth and sauce has thickened, 1 extra hour.

Notes :

• Try using a Reynolds® sluggish cooker liner for your sluggish cooker for less difficult cleanup.

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