Ingredients
Scale
- 1 1/2 pounds beef stew meat
- 16 ounces baby carrots
- 8 ounces mushrooms quartered (I didn't add these because my husband doesn't like them, but the recipe begs for mushrooms if you ask me!)
- 1 yellow onion quartered and sliced
- 4 cloves garlic crushed or minced (or 1 tsp. garlic powder)
- 2 beef bouillon cubes
- 1 teaspoons dried oregano
- 1 cup red wine
- 1/2 cup half and half
- 3/4 cup water
- freshly ground black pepper to taste
- 1 1/2 cup uncooked rice
- 1 tablespoon corn starch
Instructions
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Dump all ingredients except the rice and corn starch into your slow cooker. Stir to combine.
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Cook on low for 8 hours. If you are home, stir a couple times during the day.
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A half hour before serving, prepare rice according to package directions. (If you are serving brown rice, allow longer for cooking time.)
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While rice cooks, add corn starch to 1/2 c. cold water, and mix very well with a whisk or fork. Stir this corn starch slurry into the beef mixture in your crockpot.
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To serve these slow cooker beef tips, place rice in a bowl, and scoop beef and vegetables over the rice. Enjoy!
- Prep Time: 5
- Cook Time: 480
- Category: Main
- Cuisine: Slow Cooker