Slow Cooker Beef Tips

Name: Slow Cooker Beef Tips (Elevated)
Total time: 7 h
Yield: 6
Cuisine: French
Ingredients: 2 lbs Beef Short Ribs-cut into 1-inch pieces; 1.5 tsp Sea Salt; 1 tsp Freshly Ground Black Pepper; 12 oz Mixed Wild Mushrooms-cleaned and sliced; 1 Yellow Onion-finely diced; 4 Garlic Cloves-minced; 2 Carrots-peeled and diced; 2 Celery Stalks-diced; 2 tbsp Olive Oil; 1/4 cup All-Purpose Flour; 1 cup Burgundy Wine; 2 cups Beef Stock; 2 Beef Bone Marrow Bones; 2 tbsp Tomato Paste; 1 tbsp Dijon Mustard; 1 sprig Fresh Thyme; 1 Bay Leaf; 2 tbsp Unsalted Butter-cold, cubed; 2 tbsp Fresh Parsley-chopped

⏱7h

👥6

🔥600 cal

Hard

🍽️French

A luxurious and deeply flavorful beef tip recipe featuring Burgundy wine, bone marrow, and a complex sauce.

2 lbs Beef Short Ribs-cut into 1-inch pieces

1.5 tsp Sea Salt

1 tsp Freshly Ground Black Pepper

12 oz Mixed Wild Mushrooms-cleaned and sliced

1 Yellow Onion-finely diced

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(0 reviews)

⏱7h

👥6

🔥600 cal

Hard

🍽️French

A luxurious and deeply flavorful beef tip recipe featuring Burgundy wine, bone marrow, and a complex sauce.

#beef #slow cooker #burgundy #bone marrow #luxury #dinner

Instructions

Season Beef with Seasoning ingredients.
Sear Beef in Olive Oil in a large Dutch oven over medium-high heat until browned on all sides. Remove Beef and set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Sprinkle Flour over the vegetables and cook for 2 minutes, stirring constantly.
Deglaze the pot with Burgundy Wine, scraping up any browned bits from the bottom.
Add Beef Stock, Tomato Paste, Dijon Mustard, Thyme, and Bay Leaf. Bring to a simmer.
Return Beef to the pot. Add Bone Marrow Bones. Bring to a simmer, then transfer to the slow cooker.
Cook on low for 8-10 hours, or until Beef is incredibly tender.
Remove Bone Marrow Bones and discard. Remove Bay Leaf and Thyme sprig.
Whisk in cold Butter, one cube at a time, until emulsified and the sauce is glossy.
Garnish with Fresh Parsley and serve over creamy polenta or mashed potatoes.

Ingredients

2 lbs 907 g Beef Short Ribs-cut into 1-inch pieces
1.5 tsp 7.5 mL Sea Salt
1 tsp 5 mL Freshly Ground Black Pepper
12 oz 340 g Mixed Wild Mushrooms-cleaned and sliced
1 1 Yellow Onion-finely diced
4 4 Garlic Cloves-minced
2 2 Carrots-peeled and diced
2 2 Celery Stalks-diced
2 tbsp 30 mL Olive Oil
1/4 cup 60 mL All-Purpose Flour
1 cup 237 mL Burgundy Wine
2 cups 473 mL Beef Stock
2 2 Beef Bone Marrow Bones
2 tbsp 30 mL Tomato Paste
1 tbsp 15 mL Dijon Mustard
1 sprig 1 Fresh Thyme
1 1 Bay Leaf
2 tbsp 30 mL Unsalted Butter-cold, cubed
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

Slow Cooker
Dutch Oven
Large Skillet
Whisk

Instructions

Season Beef with Seasoning ingredients.
Sear Beef in Olive Oil in a large Dutch oven over medium-high heat until browned on all sides. Remove Beef and set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8-10 minutes.
Add Garlic and cook for 1 minute more.
Sprinkle Flour over the vegetables and cook for 2 minutes, stirring constantly.
Deglaze the pot with Burgundy Wine, scraping up any browned bits from the bottom.
Add Beef Stock, Tomato Paste, Dijon Mustard, Thyme, and Bay Leaf. Bring to a simmer.
Return Beef to the pot. Add Bone Marrow Bones. Bring to a simmer, then transfer to the slow cooker.
Cook on low for 8-10 hours, or until Beef is incredibly tender.
Remove Bone Marrow Bones and discard. Remove Bay Leaf and Thyme sprig.
Whisk in cold Butter, one cube at a time, until emulsified and the sauce is glossy.
Garnish with Fresh Parsley and serve over creamy polenta or mashed potatoes.

Nutrition per serving

Calories 600

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Slow Cooker Beef Tips

Slow Cooker Beef Tips

Ratings & Reviews

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