We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Chux Beef Tips
0 Likes
Prep Time:
15 minutes
15 minutes
Cook Time:
145 minutes
145 minutes
Total Time:
160 minutes
160 minutes
Affordable beef stew cooked in rich red wine sauce with lots of black pepper for tender meat and flavorful gravy. Enjoy over egg noodles.
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®)
- 0.25 cup soy sauce
- 0.25 cup Worcestershire sauce
- 1 (.75 ounce) package dry brown gravy mix
- 1 teaspoon kosher salt
Instructions:
- In a large skillet, heat olive oil over high heat. Sauté onions until browned, about 15 minutes. Add beef, garlic, black pepper, and cracked pepper. Cook until beef is browned and garlic is golden, about 10 minutes.
- Simply combine water, red wine, soy sauce, and Worcestershire sauce in a slow cooker. Stir in brown gravy mix and kosher salt until the gravy mix dissolves. Add the beef mixture and mix well. Cook on High for about 1 hour until almost boiling, then switch to Low and simmer for another hour until the beef is tender and the sauce thickens.