In the end it all worked out and this turned out really well. It is not the healthiest way to make this meal by any means so I served this with a corn and green bean medley and a side salad.. Hey it makes me feel a little better. We're all aloud a little cheat right?!?
Everyone liked it and actually my husband said it was his favorite way I've made it so far. My only complaint is that is was a bit salty for my liking. I think I would cut the mushroom soup down to half a packet next time I make this.
|You can really see how tender the meat is in this picture|
Slow Cooker Beef Tips and Noodles
2 lbs Stew Meat
1 Can of Golden Mushroom Soup
1 Packet of Onion Soup Mix
1/2 Cup Red Wine
Water if needed
1 bag of noodles (I used Wacky Mac)
Before I get into the instructions let me tell you I made this a little different than most people do. I wanted to prepare it the night before so when I woke up all I had to do is put it in the crock pot. Many recipes say you can just through all the ingredients in the crock pot and start cooking, but I like to brown the meat and cook the wine and soups down into a gravy first so that is what I did.
- Brown meat in a large skillet. Add wine and soups. Reduce down for about 15 minutes.
- Place in crock pot and cook on low for 8-10 hours or do as I did and place in the fridge until the next morning. Leave it on the counter for about 20 minutes and then begin cooking. Mine came out incredibly tender and I cooked it for about 8 hours on low. About half way through I added about 1/2 cup of water because the liquid was reduced quite a bit. That is probably because I reduced the wine mixture before placing in the crock pot