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Slow Cooker Rosemary Beef Tips Recipe
A Platter Talk Exclusive
Prep Time
10
minutes
mins
Cook Time
3
hours
hrs
15
minutes
mins
Total Time
3
hours
hrs
25
minutes
mins
Course:
Entree
Cuisine:
American
Servings:
4
servings
Calories:
708
kcal
Author:
Dan from Platter Talk
Ingredients
1-1.5
lbs
450-680g stewing beef
3 10
oz
283g cans cream of mushroom soup (low sodium)
1 15
oz
425g can beef broth (low sodium)
1 8
oz.
227g package fresh mushrooms, sliced
1/2
medium onion chopped
2
tbs
30g minced garlic
3
sprigs fresh rosemary
1
cup
236g red wine
2
tbs
olive oil
8-12
oz
reduced fat sour cream
Salt and Pepper to taste
Instructions
Heat olive oil in a skillet over medium high heat.
Add onions and 1 tablespoon of garlic and cook for a minute or two.
Add stewing beef and season with salt and pepper.
Cook until meat is browned on all sides.
Add wine and allow to cook for another minute.
In the crock pot add the cream of mushroom soup, beef broth and 1 tablespoon of minced garlic.
Whisk together until incorporated.
Add the meat and onion mixture to the crock pot.
Place the sprigs of rosemary into the sauce.
Stir and add more salt and pepper based on taste.
Cook on high for approximately 3 hours or until meat is tender.
By this time the rosemary should have separated from the sprig. Remove the stems from the sauce.
Add 8 oz of sour cream to the sauce and whisk. You may add more sour cream if you choose.
Serve over egg noodles or with mashed potatoes.
Nutrition
Calories:
708
kcal
|
Carbohydrates:
18
g
|
Protein:
37
g
|
Fat:
49
g
|
Saturated Fat:
18
g
|
Cholesterol:
144
mg
|
Sodium:
747
mg
|
Potassium:
1701
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
186
IU
|
Vitamin C:
4
mg
|
Calcium:
200
mg
|
Iron:
4
mg