Crockpot Beef Tips & Rice

These were amazing!

 

Ingredients
From the Kitchen of Deep South Dish

• 1-2 lbs. cubed stew meat
• Freshly ground black pepper, to taste
• 1/2 teaspoon of Cajun seasoning
• 1 tablespoon of canola oil
• 1/2 cup of beef broth
• 1-1/2 cups of water
• Splash of red wine
• 1 envelope of brown gravy mix
• 1/4 teaspoon dried thyme
• Dash of Worcestershire sauce
• Dash of hot sauce
• Cooked rice or egg noodles
• Slurry of cornstarch and water, optional

Directions
Heat oil in a cast iron skillet over medium high heat. Cut meat into large cubes and toss with the black pepper and Cajun seasoning. Go light on the Cajun seasoning, since there is salt present in it and in both the commercial broth and the packaged gravy mix, so keep that in mind if you're watching your sodium. Wait to add any additional salt at the end, after tasting. Sear the meat in the hot oil until browned, transfer to crockpot. Add beef broth to the skillet and deglaze the skillet to remove all the browned bits. Transfer all of the liquid to the crockpot.

 

Whisk together the water, wine, brown gravy mix, thyme, Worcestershire and hot sauce; pour into the crockpot. Cover and cook on low for 8 to 10 hours or until fork tender. Remove beef tips, cover to keep warm, and set aside. Turn crockpot up to high and cook until gravy thickens. Can also carefully transfer to a saucepan on the stovetop to speed up thickening. If gravy is not thick enough, stir 1 tablespoon of cornstarch into a small amount of cool water to make a slurry, then whisk that into the gravy and bring to a boil. Reduce heat and simmer until thickened. Taste, adjust seasonings, and return tips to the gravy, just to warm through. Serve over rice or noodles.