Slow Cooker Steak Tips with Mushrooms
Dump everything into your crockpot and let it cook low and slow for the most tender, gravy soaked steak bites ever!
|2 tablespoons||olive oil|
|2 pounds||stew meat, cut into 1/2-inch cubes|
|kosher salt and freshly ground black pepper, to taste|
|4 cups||beef broth|
|1 tablespoon||tomato paste|
|1 tablespoon||Worcestershire sauce|
|2 teaspoons||red wine vinegar, optional|
|1/2 teaspoon||dried thyme|
|3 cloves||garlic, minced|
|8 ounces||cremini mushrooms, halved|
|2 tablespoons||chopped fresh parsley leaves|
Heat olive oil in a large skillet over medium heat.
Season beef with salt and pepper, to taste. Add beef to the skillet and cook until evenly browned, about 2-3 minutes; set aside.
Whisk together beef broth, tomato paste, Worcestershire, red wine vinegar and thyme in a 4-qt slow cooker; season with salt and pepper, to taste.
Stir in beef, onion and garlic. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together cornstarch and 1/4 cup water.
Stir in mixture and mushrooms into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until the sauce has thickened.
Serve immediately, garnished with parsley, if desired.