Crockpot Beef Tips

INGREDIENTS:

• 1½ lbs beef stew meat

• ¼ cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon woodfired garlic powder or regular garlic powder

• 3 tablespoons olive oil

• 2 cups low-sodium beef broth, ½ cup reserved

• 1 (10.5-ounce) can condensed French onion soup

• 1 tablespoon Worcestershire sauce

• 2 bay leaves

• 1 small yellow onion, finely chopped

• 12 ounces cremini mushrooms, sliced

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 3 tablespoons cornstarch

DIRECTIONS:

In a bowl, combine flour, salt, black pepper, and garlic powder. Dredge beef in the mixture, shaking off excess. Heat 1½ tablespoons olive oil in a skillet over medium heat and brown beef on all sides, working in batches. Add seared beef, 1½ cups beef broth, French onion soup, Worcestershire sauce, and bay leaves to the crockpot.

In the same skillet, heat 1 tablespoon olive oil over medium heat. Cook onions for 3–4 minutes, add mushrooms, and cook until browned. Reduce heat, add garlic and Italian seasoning, and cook for 1 minute. Deglaze the pan with 1–2 tablespoons beef broth if needed, scraping up browned bits. Add vegetables to crockpot, cover, and cook on high 2–3 hours or low 4–5 hours. Mix cornstarch with reserved ½ cup broth, stir into crockpot, and cook on high for 30 minutes until thickened.