- 2 pounds beef sirloin tips, cut into 1-inch pieces
- 1 (8-oz.) package sliced fresh baby portobello mushrooms
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1/2 cup dry red wine
- 1 (1-oz.) envelope dry onion soup mix
- 1/8 teaspoon pepper
How to Make It
Stir together beef tips and remaining ingredients in a lightly greased 5-qt. slow cooker.
Cover and cook on HIGH 4 hours or until beef is tender, stirring once after 2 hours.
Note: Though we love the hands-off advantage of the slow cooker, this recipe works better when you can stay close by to stir it occasionally. Stirring prevents sticking and distributes ingredients evenly.