Beef Tips and Gravy in a Crock Pot

28 Oct

One of the best things to ever come out of my Crock Pot. I knew it had to be good, it is meat cooking in the crock all day after all, but this exceeded my expectations.

Time: 25 min prep, 8 hour cook               Serves: 4

Ingredients


  • 1/4 cup AP flour
  • 1/2 – 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1 tsp parsley (dried – or 1+ tbsp fresh)
  • 1 pound beef stew meat (chuck/round) cut into 1-inch cubes
  • 2 tbsp vegetable/olive oil
  • 3 cups beef stock (low sodium)
  • 1 medium onion, chopped
  • 4-6 garlic cloves, chopped
  • 1 tsp basil (dried – or 1+ tbsp fresh)
  • 1 tsp parsley (dried – or 1+ tbsp fresh)
  • 2-3 bay leaves
  • pinch of red pepper flakes

How to make it


  • Place flour, salt, paprika, pepper and parsley into a sealable plastic bag or paper bag. Toss to mix.
  • Rinse met & pat dry. Add half to flour mixture & toss to coat.
  • Heat 1 tbsp oil to medium skillet over medium-high heat. Add coated pieces of meat to skillet. Brown on all sides, this should take about 5 minutes. Transfer to crock pot.
  • Add remaining meat to flour mixture & toss to coat.
  • Heat remaining oil in skillet. Add coated pieces of meat to skillet. Brown on all sides, again about 5 minutes. Transfer to crock pot.
  • Carefully add about 1/2 cup of beef stock to skillet. Scrape up browned bits from the bottom. Pour into crock pot.
  • Pour remaining beef stock into crock pot. Add onions & garlic and remaining seasonings.
  • Cook on LOW for 8 hours.
  • If needed, add a bit of a cornstarch slurry (water + cornstarch) into cooking liquid to thicken up. My gravy was perfect and did not need it this time around.
  • I served this over egg noodles (also labeled as spaetzle) garnished with more parsley. It would also be great over rice, mashed taters, open faced on a sandwich – mmmm….
  • Feel free to add some mushrooms into the pot when adding onions.

 

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