Recipe by GloryB
"The merlot adds depth to the dish."
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seasoned salt, or to taste
beef tips (preferably black angus)
vegetable oil, or as needed
1 (16 ounce) package
sliced fresh mushrooms
1 (32 fluid ounce) container
2 (.75 ounce) packets
dry brown gravy mix
browning sauce (such as Kitchen Bouquet®)
2 (10.5 ounce) cans
I prepared it as written and what an awesome dinner!!! My family is very picky and everyone liked it! This dish is a winner for my family and will become a regular in our household!
The first step didn't make any sense to me......so I altered it. I kept the flour and garlic powder but I also added onion powder and fresh ground pepper. I dredged the meat in the flour mixture and browned the meat. I did not bother transferring anything to the crockpot, I just added it all and once it was simmering, I put a lid on it, turned down the heat and just let it cook down and thicken. It took about an hour and a half to get to gravy consistancy. I served this and though we wanted to love it, it was REALLY salty. I think it might have been different if it had been served over plain rice or even buttered egg noodles.......but I don't know. I apologize, this just wasn't for us.
I cooked this for date night with hubby. Used Elk Steak instead of beef. This was fantastic! Cooked exactly as written. Was about to serve and realized the recipe hadn't included the browning sauce ingredient. Oh well! Yummy anyway! Will make again.
The published recipe directions are incorrect. The submitters PERSONAL recipe directs the first step as follows...(seems you marinate then dredge in the dry ingredients)
******Coat beef tips with Worcestershire, flour and seasonings. Use Dutch oven with a heavy bottom. Sauté onion and mushrooms in oil until onion is clear. Add seasoned beef tips and cook in oil until done.*****
Add broth, gravy mix, Kitchen Bouquet, Worcestershire, bay leaf, parsley and wine to Dutch oven and cut heat down to low and cook until bubbly.
Transfer to crock pot for 8 hours. Serve on egg noodles or Beef and Onion rice.
For Beef and Onion Rice
Sauté onion in melted butter. Add butter and rice and cook for 7-10 minutes until rice is tender and liquid is absorbed.
I wanted to love this recipe, but I was actually pretty disappointed. First of all, I think there is something wrong with step one. 1/4 cup of flour + 1/4 cup of Worcestershire sauce makes a paste that really isn't cut for dredging meat in...I think the measurements must be off a little bit. I like Worcestershire sauce, but the taste of it was a bit too strong in this recipe, especially when paired with the flavor of the wine. The instructions also leave out instructions about when to add the Kitchen Bouquet, so I just added mine when I added the merlot, etc. I love the premise of this recipe, but I think it needs a bit of adjusting. As written, the rice was actually my favorite part.
The Worcestershire was so strong it was not edible. I was so sad because one of the best photos was on the front page so I decided to make for dinner. I'm not sure what could have saved it. We did strain out the meat and mushrooms, I gave them a quick rinse and we were able to eat it. Such a strong flavor is not our type of meal. So sorry.
I followed the recipe exactly as it was stated and it wasn't bad, it just wasn't great. I wont make it again. Overall I think 3 out of 5 is average and that is what it was.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Tips and Merlot Gravy with Beef and Onion Rice
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 218
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