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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Beef Tips
 Categories: Beef, Vegetables, Mushrooms, Wine
      Yield: 4 Servings
 
    1/2 lb Sliced baby portobello
           - mushrooms
      1 sm Onion; halved, sliced
      1 lb Top sirloin steak; diced
    1/2 ts Salt
    1/4 ts Pepper
      2 ts Olive oil
    1/3 c  Dry red wine
      2 c  Beef broth
      1 tb Worcestershire sauce
      2 tb Cornstarch
    1/4 c  Cold water
           Hot cooked mashed potatoes
 
  Place mushrooms and onion in a 3 qt. slow cooker.
  Sprinkle beef with salt and pepper. In a large skillet,
  heat 1 teaspoon oil over medium-high heat; brown meat in
  batches, adding more oil as needed. Transfer meat to
  slow cooker.
  
  Add wine to skillet, stirring to loosen browned bits
  from pan. Stir in broth and Worcestershire sauce; pour
  over meat. Cook, covered, on low 6-8 hours or until meat
  is tender.
  
  In a small bowl, mix cornstarch and cold water until
  smooth; gradually stir into slow cooker. Cook, covered,
  on high until gravy is thickened, 15-30 minutes. Serve
  with mashed potatoes.
  
  Amy Lents, Grand Forks, North Dakota
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... No rules! So long as your stew is stew-like you're OK.
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