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Alabama is having a very strange fall. I think I’ve worn a jacket once since the season began. My child wore sandals to school today — and it’s November. I’ve heard lots of people say they can’t recall such a warm fall. They’re younger than I am, though. I remember Novembers like this.
But my point is that by this time of year, I’ve usually cooked several batches of soup or chili already. This year, it hasn’t been cold enough for such yet. So I’ve turned to something that seems better suited to the weather: beef tips.
Any Southerner can tell you that beef tips over rice is pure Southern comfort food. But as is typical of Southern foods, it isn’t typically healthy fare. This particular recipe isn’t as rich and thick as beef tips usually are, and it’s made with a leaner cut of meat than is often used. But I like it, and so do my children. I serve it over mashed potatoes.
Remember when you’re shopping for beef to look for grass-fed beef. Grass feeding improves the quality of the meat. Therefore, grass-fed beef is richer in omega-3 fats, vitamin E, beta-carotene and CLA (a beneficial fatty acid named conjugated linoleic acid).
- 2 pounds sirloin, cubed
- 2 tablespoons gluten-free flour
- 3 tablespoons plus 2 teaspoons olive oil, divided
- 1 cup red wine
- 14 ounces of beef broth (I use homemade broth.)
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- In a large skillet (I use an iron skillet), heat 1 tablespoon of olive oil on medium-high heat.
- Meanwhile, put half the sirloin in a zip-top bag, add 1 tablespoon gluten-free flour, zip and shake to coat.
- Add meat to the pan and brown the meat well, turning so that all sides are brown.
- Once brown, transfer the meat to a slow cooker.
- Repeat steps 1-4.
- To the skillet, carefully add the red wine. Use a wooden spoon or spatula to scrape the browned bits from the bottom of the skillet. Cook for 1-2 minutes or until wine is reduced to ½ to ⅔ cups. Transfer the mixture to a slow cooker.
- In a separate skillet, heat 2 teaspoons olive oil on medium. Add the onion and cook, stirring occasionally, until lightly browned. Transfer to the slow cooker.
- Heat the remaining 1 tablespoon olive oil in the skillet used for the onions. Add the mushrooms and cook, stirring occasionally, until lightly browned. Transfer to the slow cooker.
- To the slow cooker add the beef broth, sea salt and pepper. Cook on low for 6 to 7 hours.
- Serve over mashed potatoes, rice, cauliflower rice or whatever you prefer.