BCL - Chux Beef Tips Best Family Recipes

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Chux Beef Tips

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

Ingredients :

3 tablespoons greater-virgin olive oil
1 onion, chopped
2 pounds cubed red meat stew meat
1 teaspoon chopped garlic
1 teaspoon coarsely ground black pepper
1 teaspoon cracked black pepper
2 cups water
1 cup dry red wine (along with Carlo Rossi Paisano®)
1/four cup soy sauce
1/4 cup Worcestershire sauce
1 (.Seventy five ounce) package dry brown gravy mix
1 teaspoon kosher salt

Instructions :

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

Heat olive oil in a large skillet over high warmth; cook and stir onion in warm oil till browned, approximately 15 mins. Add pork, garlic, ground black pepper, and cracked pepper to the recent oil; cook dinner till stew meat is browned and garlic is golden, approximately 10 more mins.
Pour water, red wine, soy sauce, and Worcestershire sauce right into a gradual cooker and stir brown gravy mix and kosher salt into wine mixture till gravy blend dissolves; upload pork combination to sluggish cooker and stir to mix. Cook on High until aggregate almost comes to a boil, approximately 1 hour; lessen warmth to Low and cook until beef is tender and sauce has thickened, 1 extra hour.

Notes :

Try the use of a Reynolds® gradual cooker liner on your sluggish cooker for less complicated cleanup.

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