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!
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My family enjoyed this. I followed the review of Arizona Desert Flower (thank you!) and made...