Slow Cooker Beef Tips
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb beef chuck, cut into 1" cubes .5 cup flour1 t garlic salt1 tbsp olive oil1 can mushrooms, liquid reserved .5 cup onions, chopped 2 cloves garlic, minced2.5 cups reduced sodium beef broth 5 oz frozen peas and carrots 1 can *98% fat free cream of mushroom soup 2 tbsp dried parsley Salt and pepper to taste
1. Heat a large skillet over medium heat. Put the flour and garlic salt in a quart-sized zip-top plastic bag. Close the bag and shake to combine. Put half the beef cubes in the bag of seasoned flour and shake to coat. Add oil to skillet. Remove the beef from the flour and shake to remove excess flour. Add the beef to the pan and cook until just browned. Remove the beef from the skillet and put it in the slow cooker. Repeat with the remaining beef.
2. Dump the entire can of mushrooms on top of the beef in the slow cooker. Add onions and garlic to slow cooker. Cover with the beef broth. Stir to combine. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
3. 30 minutes before cooking time is complete, add the peas and carrots to the slow cooker. Stir to combine. Cover and cook for 30 more minutes.
4. Right before serving, stir in the cream of mushroom soup and parsley. Combine thoroughly. Taste for seasoning and adjust, if desired. Serve over cooked egg noodles or rice.
Serving Size: Makes 6 3/4-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CONTESSA3205.
2. Dump the entire can of mushrooms on top of the beef in the slow cooker. Add onions and garlic to slow cooker. Cover with the beef broth. Stir to combine. Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours.
3. 30 minutes before cooking time is complete, add the peas and carrots to the slow cooker. Stir to combine. Cover and cook for 30 more minutes.
4. Right before serving, stir in the cream of mushroom soup and parsley. Combine thoroughly. Taste for seasoning and adjust, if desired. Serve over cooked egg noodles or rice.
Serving Size: Makes 6 3/4-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CONTESSA3205.
Nutritional Info Amount Per Serving
- Calories: 217.9
- Total Fat: 8.2 g
- Cholesterol: 50.8 mg
- Sodium: 589.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 2.6 g
- Protein: 19.8 g
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