Recipe by skunkarific
"This is a bold, in-your-face recipe. The wine scent will fill your home with anticipation! Serve over egg noodles."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
extra-virgin olive oil
cubed beef stew meat
coarsely ground black pepper
cracked black pepper
dry red wine (such as Carlo Rossi Paisano®)
1 (.75 ounce) package
dry brown gravy mix
I did this in the crockpot, so I only added 1 cup of water plus the cup of wine. Hooray for a no 'cream of yuck' soup recipe! I wanted our sauce thick (that doesn't happen in the crockpot) and I added a nice flour/cornstarch/butter mixture over medium heat, and then put it back in the crockpot to keep warm and get the starch taste out. I also added about 6 ounces of mushrooms, just because I had them. Only used 2 tbsp each of worchestershire sauce and soy sauce. Omitted salt and only used 3/4 tsp total of pepper. I figured with the gravy mixture there would be salt enough without a full 1/2 cup of sodium filled soy and worchestershire. As for wine...I used a nice tempranillo. Definitely something we will enjoy around here more often!
My family enjoyed this. I followed the review of Arizona Desert Flower (thank you!) and made slight modifications. I did not brown my beef or sauté the onions (I didn't have the time nor do I really think it's necessary, in my opinion). I cut my beef tips (or stew beef) into very small bite-size pieces and threw them in the crockpot. I chopped a sweet onion and added it to the crockpot as well as three (3) 6-oz cans of mushrooms (would've preferred fresh, but canned was all I had on hand). Used 1 cup of warm water and added a 30% less sodium packet of brown gravy mix to it. To that mixture I added 1 cup of red cooking wine, the tablespoon of minced garlic, 2 T of worcestershire sauce and 2 T of low-sodium soy sauce. Combined it all thoroughly and poured it over the beef tips, onions and mushrooms (no need to mix). Added a small amount of freshly ground pepper and freshly ground sea salt to the top. I let it cook on low all day (9 hours). Just before serving, I used a sauce pan to make a roux of melted butter, flour and a bit of cornstartch to serve as a thickening agent. Added it to the crockpot, gave it a quick stir and let it rest another 15 minutes or so. I served this over egg noodles with Brussels sprouts. Thank you for sharing the recipe!
I followed the recipe closely except for the following, I used low sodium soy sauce, low sodium brown gravy mix, did not add any additional salt and added green peppers. I found it to be rather watery and will next time follow the previous reviews with adding less water and thicken it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chux Beef Tips
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 144
Have you made a batch lately? They're everybody's favorite.
Freshening up the salad menu for spring has never been so delicious.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make saucy, melt-in-your mouth beef tips.
See how to make a simple, beefy noodle dish.
See how to put an easy spin on classic beef stroganoff.