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> Categories: Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game   Slow Cooker Beef Tips Category Beef Total Hits 582 Rating | voted : 0 times The Recipe Ingredients 1/2 cup flour 1 teaspoon salt 1/8 teaspoon pepper 4 pound beef, or sirloin tips 1/2 cup shallots, or green onions, chopped 2 each mushrooms, sliced, 4 oz cans, drained OR 1/2 lb fresh, sliced 1 each beef broth, condensed, 10 1/2 oz can 1 teaspoon worcestershire sauce 2 teaspoon tomato paste, or ketchup 1/4 cup dry red wine, or water 3 tablespoon flour 1 noodles, cooked, hot, buttered Directions: Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat throughly. Place in crockpot. Add shallots and mushrooms. Combine beef broth, worcestershire sauce and tomato paste. Pour over beef and vegetables; stir well. Cover and cook on Low for 8 to 12 hours or on High for 4 to 6 hours. One hour before serving, turn to High setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crockpot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles.

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