Chux Beef Tips Recipe -
Chux Beef Tips Recipe

Chux Beef Tips

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Heat olive oil in a large skillet over high heat; cook and stir onion in hot oil until browned, about 15 minutes. Add beef, garlic, ground black pepper, and cracked pepper to the hot oil; cook until stew meat is browned and garlic is golden, about 10 more minutes.
  2. Pour water, red wine, soy sauce, and Worcestershire sauce into a slow cooker and stir brown gravy mix and kosher salt into wine mixture until gravy mix dissolves; add beef mixture to slow cooker and stir to combine. Cook on High until mixture nearly comes to a boil, about 1 hour; reduce heat to Low and cook until beef is tender and sauce has thickened, 1 more hour.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs 25 mins
  • READY IN 2 hrs 40 mins

Reviews More Reviews

Mar 16, 2013

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!

May 15, 2013

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!


3 Ratings

Jun 24, 2013

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.


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  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 10.3 g
  • 3%
  • Cholesterol
  • 80 mg
  • 27%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 29.3 g
  • 59%
  • Sodium
  • 1259 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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