These are a great ending to a cold day. Excellent served with a nice salad and loaf of ciabatta bread. They are a little tangy, so if you want to use less dressing for the marinade, that would probably work to cut the tang.
In a large Ziploc bag, combine beef tips with the Italian dressing. Mix thoroughly and pop in the fridge to marinate overnight.
The next day, drain the marinade out of the bag. Combine 1/2 cup flour, salt, and pepper; toss with beef tips, coating thoroughly. Place coated tips in a crock pot. Add mushrooms, beef broth, Worcestershire, and ketchup. Stir well. Cook on low for 8-12 hours.
An hour before serving, turn crock pot to high.
Fifteen to thirty minutes before serving, make a paste of the red wine and the remaining 3 tablespoons flour. Stir into the beef tips in the crock pot.
This is lovely served over buttered egg noodles.
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My husband and I thought this was very good but our 3 kids were not so much fans. Next time I’ll cut down the tanginess as suggested as that might have been the issue. Loved how quick and easy it was!
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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