Tips for slow cooking beef



1 small onion, sliced
8 ounces small mushrooms, sliced
° 1 tablespoon of extra virgin olive oil
1 pound sirloin, cut into strips, excess fat removed
° salt pepper
° 1 tablespoon of Worcestershire sauce
° Dry red wine glass + stain to remove the gloss
2 12 cups fat-free beef broth
° Two tablespoons of cornstarch + half a cup of cold water mixed

*How do I do :

Place the onions and mushrooms in the bottom of a 4.5-quart saucepan.
Next, heat the oil in a large skillet over medium-high heat. Season the steaks generously with salt and pepper and add them to the hot skillet, basting the meat on all sides, about 3 minutes; Don't cook well.

Place the meat in the slow cooker on top of the vegetables.
Pour a few tablespoons of red wine into the hot skillet and scrape the bottom to remove the browned bits of meat. Add them to the slow cooker.

Season the beef again with pepper and add Worcestershire sauce, red wine and broth. Cover and simmer 6 to 8 hours.
Uncover and slowly stir in the cornstarch and water mixture. Cover and cook over high heat for another 45 minutes.

Serve the beef chops over brown rice (as shown), buttered egg noodles, or mashed potatoes.