2-3poundsbeef tips or similar(cut into 1-inch pieces)
8ouncesmushroomssliced
2Tablespoonsflour
2Tablespoonstomato paste
2-4Tablespoonsbrandy(may substitute water)
1/4cupcream(or up to 1/2 cup)
Instructions
Mix bouillon, seasoning, wine and water. Stir in cubed beef and sliced mushrooms.
If using a slow cooker cook on high for 3-4 hours or low for 6-7 hours. If using a Dutch Oven, bake covered 3 hours at 300F.
When meat is very tender, make a flour slurry by mixing 2 Tablespoons flour with 2-4 Tablespoons brandy or water whisking until smooth. Stir slurry into beef tips, along with the tomato paste. Stir in cream.
If you want it slightly thicker or if you have some final preparation left, cover the beef tips, set the slow cooker on warm--or if using a Dutch oven, turn off oven and place back for 10-15 minutes.
Notes
Evaporation will vary so feel free to add a little additional flour or water as needed for your gravy. But be sure to give it time to thicken before adding more.To omit the bouillon, use 1½ cups of strong beef broth instead of the wine and water.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.