Chux Beef Tips recipe

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Ingredients

3 tablespoons extra-virgin olive oil
1 onion, chopped
2 pounds cubed beef stew meat
1 teaspoon chopped garlic
1 teaspoon coarsely ground black pepper
1 teaspoon cracked black pepper
2 cups water
1 cup dry red wine (such as Carlo Rossi Paisano®)
¼ cup soy sauce
¼ cup Worcestershire sauce
1 (.75 ounce) package dry brown gravy mix
1 teaspoon kosher salt

Nutrition Info

336.8 calories
carbohydrate: 10.3 g
cholesterol: 79.8 mg
fat: 16 g
fiber: 1.1 g
protein: 29.3 g
saturatedFat: 4.4 g
servingSize: -
sodium: 1259.4 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over high heat, cook and stir onion in hot oil until browned, about 15 minutes. Add beef, garlic, ground black pepper, and cracked pepper to the hot oil, cook until stew meat is browned and garlic is golden, about 10 more minutes.

  2. Pour water, red wine, soy sauce, and Worcestershire sauce into a slow cooker and stir brown gravy mix and kosher salt into wine mixture until gravy mix dissolves, add beef mixture to slow cooker and stir to combine. Cook on High until mixture nearly comes to a boil, about 1 hour, reduce heat to Low and cook until beef is tender and sauce has thickened, 1 more hour.

Recipe Yield

6 servings

Recipe Note

This is a bold, in-your-face recipe. The wine scent will fill your home with anticipation! Serve over egg noodles.

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