Lunch: Festive Slow-Cooked Beef Tips Recipe

Ingredients

1 boneless beef chuck roast (about 2 pounds), cut into 2-inch pieces
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
6 garlic cloves, halved
2 cups beef broth
1-1/2 cups dry red wine
1 fresh rosemary sprig
1 bay leaf
2 cans (4 ounces each) sliced mushrooms
2 tablespoons cornstarch
1/2 cup water
1 tablespoon balsamic vinegar
Hot cooked egg noodles

Instructions

Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon to a 3- or 4-qt. slow cooker.
In same pan, add onion and celery; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Add broth, wine, rosemary and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced to about 2 cups.
Pour over beef in slow cooker; stir in mushrooms. Cook, covered, on low 6-8 hours or until meat is tender. Remove rosemary and bay leaf.
In a small bowl, mix cornstarch, water and vinegar until smooth; gradually stir into beef mixture. Serve with noodles.

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