Beef Tips And Gravy In A Crock Pot
From DetroitTokyo 11 years agoIngredients
- 1/4 cup AP flour shopping list
- 1/2 - 1 tsp salt shopping list
- 1 tsp paprika shopping list
- 1/2 tsp pepper shopping list
- 1 tsp parsley (dried - or 1+ tbsp fresh) shopping list
- 1 pound beef stew meat (chuck/round) cut into 1-inch cubes shopping list
- 2 tbsp vegetable/olive oil shopping list
- 3 cups beef stock (low sodium) shopping list
- 1 medium onion, chopped shopping list
- 4-6 garlic cloves, chopped shopping list
- 1 tsp basil (dried - or 1+ tbsp fresh) shopping list
- 1 tsp parsley (dried - or 1+ tbsp fresh) shopping list
- 2-3 bay leaves shopping list
- pinch of red pepper flakes shopping list
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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