| | Beef | | Beef tips (print) | | Provided By: Katie | | Description: | | Ingredients | 5 lbs Stew meat- I really beat/tenderize it
1T olive oil
1 box beef stock
2 onions, chopped
2 backs bella mushrooms, stems out/washed
1/2c red wine
1ish T Worcestershire
1 can cream mushroom
1 envelope beefy onion
1 spoonful beef paste
1 squeeze garlic paste, probably 1ish T
Couple shakes parsley
Nature Seasons, Garlic salt, onion powder, pepper, steak seasoning (I used buc-ees, any would work)
Beef gravy packet- use after cooking | | Directions | | Tenderize meat well. In Dutch oven, put oil and heat on medium high. Seasoned beef with nature seasons and a steak seasoning of your choice. I cooked the meat in two batches, searing till brown. Put all meat aside on a plate and cook onions and mushrooms for a few minutes until soft in the juice. I did add more nature seasonings at this point. One vegetables are soft, add in beef stock, wine, Worcestershire, beefy onion, beef paste, cream of mushroom, garlic paste, onion powder, garlic salt, pepper and parsley. Stir well and add meat back in. Put lid on and bake at 350. I stirred in a beef gravy packet at the end just to help thicken up a little bit. Serve over mashed potatoes, rice, or noodles. | | Notes | | |
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