Name: Erickson Slow Cooker Beef Tips & Gravy
Yield: 6 servings
Ingredients: 3 lb beef chuck, cut in 1 1/2-inch pieces; 2 tsp kosher salt; 1 tsp black pepper; 2 tbsp olive oil; 1 yellow onion, diced; 8 oz cremini mushrooms, sliced; 3 garlic cloves, minced; 3 cups low-sodium beef stock; 2 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 1 tsp dried thyme; 3 tbsp cornstarch; 3 tbsp cold water

Directions

1. Season and brown beef in batches; transfer to slow cooker.
2. Sauté onion and mushrooms until browned, add garlic, then transfer to the cooker.
3. Add beef stock, Worcestershire, Dijon, and thyme.
4. Cook on LOW 7 to 8 hours until tender.
5. Stir together cornstarch and cold water. Add to the cooker and cook on HIGH 15 to 20 minutes until the gravy thickens.

Equipment

Slow cooker

Large skillet or Dutch oven when browning is called for

Cutting board and chef knife

Instant-read thermometer for meat and poultry recipes

Food safety & storage

Keep raw beef refrigerated and prevent cross-contamination. For whole cuts, use at least 145°F with a 3-minute rest where appropriate; braised chuck recipes intentionally cook much further for tenderness. Refrigerate leftovers promptly.

Store leftovers in a clean glass container in the refrigerator.

Erickson Slow Cooker Beef Tips & Gravy

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.