Cindys Beef Tips Recipes

SLOW-COOKED BEEF TIPS

Slow-Cooked Beef Tips image

These slow cooked beef tips remind me of a childhood favorite. I cook them with mushrooms and serve over brown rice, noodles or mashed potatoes. -Amy Lents, Grand Forks, North Dakota

Provided by Taste of Home

Categories Dinner

Time 6h40m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

1/4 pound sliced baby portobello mushrooms
1/2 small onion, sliced
1 beef top sirloin steak (1/2 pound), cubed
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon olive oil
3 tablespoons dry red wine or beef broth
1 cup beef broth
1-1/2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons water
Hot cooked mashed potatoes

Steps:

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 additional 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 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

Nutrition Facts : Calories 213 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 836mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges

CINDY'S TIPSY BEEF CHILI

Cindy's Tipsy Beef Chili image

This chili is different from any other chili we've made and it's not because of the beer and tequila. Although those are unique ingredients, the meat used in this chili is different and wonderful. The big chunks of roast cook to tender perfection and soak in all the seasoning and spices. Italian sausage adds a unique flavor. This...

Provided by Cindy Eggleston

Categories Beef Soups

Time 3h25m

Number Of Ingredients 21

Ingredients

2 can(s) diced green chilies (7 oz each)
3 Tbsp oil
3-4 lb chuck roast, cut into cubes
1 lb Italian sausage, crumbled
2 can(s) tomato sauce (8 oz each)
1 can(s) diced tomatoes (28 oz)
1 onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 Tbsp oregano or Italian seasoning (if desired)
3 beef bouillon cubes
2 c dry beans of choice, pinto work well (soak overnight)
2 clove garlic, minced
1/4 c chili powder
1 Tbsp cumin
1 Tbsp Worcestershire sauce
1 Tbsp brown sugar
2 tsp salt
1 tsp pepper
1/2 can(s) beer
1 shot of tequila

Steps:

1. The night before, soak the beans.
2. Heat oil in the bottom of a heavy pot or Dutch oven and brown roast cubes in batches.
3. Brown sausage and drain off fat.
4. Return beef to the pot with the sausage and add the chopped onion, bell peppers, and garlic.
5. Add diced tomatoes and canned chilies.
6. Add tomato sauce, beer, and tequila.
7. Add salt, pepper, chili powder, cumin, brown sugar, Worchestershire sauce, and bouillon cubes. Bring up to a slow boil then turn down and simmer on low 2 to 3 hours until beef is tender. I cooked all day in my Crock Pot.
8. Cook beans separately and stir into the chili mixture just before serving. Enjoy!
9. Very good served with warm corn bread or biscuits.

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