Directions: |
Directions:Cut stew beef into bite size chunks and trim fat if needed. In a deep fry pan bring 1/4 oil to heat then add your meat to sear. Season with salt, pepper, and garlic salt and any other seasoning you may like. Once the meat is seared add the mushrooms and wine. Heat to boil. Do not drain.
Transfer contents of fry pan to your slow cooker. Now you will mix the Au Jus sauce and gravy but it will not be according to the directions. Because of the wine and the natural juices drawn from cooking the meat you will have to anticipate this into making the gravies. So I normally do is reduce the amount of water added to the Au Jus sauce. Usually, it is 1 pk to 3 cups of water, so I will only add 1 cup of water with 1 pk that way the other juices should make up for the rest. Add that to the meat in the slow cooker and cook on high for about 3 hours.
After 3 hours if the sauce is watery like soup, then mix 2 packages of brown gravy and 1 cup of water mix well and add to the crock pot mixing well. Stir for a few moments watching to make sure the sauce thickens. It should thicken quite a bit. Let it cook for another hour then check again. It may be thick but not thick enough for a gravy (it depends on personal preference) I usually take the last 2 packages of brown gravy to 1 cup of water mix and add to the crock pot, stir and let cook for about 30 minutes more while you prepare the rest of the meal and then your meal is complete. |
This recipe for Crock Pot Beef Tips is from