The merlot adds depth to the dish.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.

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  • Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.

  • Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.

  • About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

574.2 calories; 35.7 g protein; 50.8 g carbohydrates; 108.9 mg cholesterol; 1724.6 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/07/2012
I prepared it as written and what an awesome dinner!!! My family is very picky and everyone liked it! This dish is a winner for my family and will become a regular in our household! Read More
(12)

Most helpful critical review

Rating: 3 stars
11/06/2013
The first step didn't make any sense to me......so I altered it. I kept the flour and garlic powder but I also added onion powder and fresh ground pepper. I dredged the meat in the flour mixture and browned the meat. I did not bother transferring anything to the crockpot I just added it all and once it was simmering I put a lid on it turned down the heat and just let it cook down and thicken. It took about an hour and a half to get to gravy consistancy. I served this and though we wanted to love it it was REALLY salty. I think it might have been different if it had been served over plain rice or even buttered egg noodles.......but I don't know. I apologize this just wasn't for us. Read More
(10)
23 Ratings
  • 5 star values: 12
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/06/2012
I prepared it as written and what an awesome dinner!!! My family is very picky and everyone liked it! This dish is a winner for my family and will become a regular in our household! Read More
(12)
Rating: 3 stars
11/05/2013
The first step didn't make any sense to me......so I altered it. I kept the flour and garlic powder but I also added onion powder and fresh ground pepper. I dredged the meat in the flour mixture and browned the meat. I did not bother transferring anything to the crockpot I just added it all and once it was simmering I put a lid on it turned down the heat and just let it cook down and thicken. It took about an hour and a half to get to gravy consistancy. I served this and though we wanted to love it it was REALLY salty. I think it might have been different if it had been served over plain rice or even buttered egg noodles.......but I don't know. I apologize this just wasn't for us. Read More
(10)
Rating: 5 stars
07/21/2012
I cooked this for date night with hubby. Used Elk Steak instead of beef. This was fantastic! Cooked exactly as written. Was about to serve and realized the recipe hadn't included the browning sauce ingredient. Oh well! Yummy anyway! Will make again. Read More
(7)
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Rating: 3 stars
12/30/2012
I wanted to love this recipe but I was actually pretty disappointed. First of all I think there is something wrong with step one. 1/4 cup of flour 1/4 cup of Worcestershire sauce makes a paste that really isn't cut for dredging meat in...I think the measurements must be off a little bit. I like Worcestershire sauce but the taste of it was a bit too strong in this recipe especially when paired with the flavor of the wine. The instructions also leave out instructions about when to add the Kitchen Bouquet so I just added mine when I added the merlot etc. I love the premise of this recipe but I think it needs a bit of adjusting. As written the rice was actually my favorite part. Read More
(3)
Rating: 2 stars
01/03/2013
The Worcestershire was so strong it was not edible. I was so sad because one of the best photos was on the front page so I decided to make for dinner. I'm not sure what could have saved it. We did strain out the meat and mushrooms I gave them a quick rinse and we were able to eat it. Such a strong flavor is not our type of meal. So sorry. Read More
(2)
Rating: 5 stars
02/15/2015
Ok, had to alter a bit, so bear with me. The recipe is great! I subbed Marsala for merlot, and think any red wine would be great. I didn't realize I was low on Worcestershire so in step 1, I added some olive oil and wine to make a thick coating liquid. Then followed the recipe, except I simmered on the stove instead of slow cooker. Took a couple of hours then made rice. No browning sauce here, so just browned per recipe then added ingredients as written. Love how the rice came out and there was plenty of gravy. I always add garlic powder, onion powder and heat (like red pepper flakes) to everything to our taste. Wow! this is a winner!!!! Oh, and had to use sirloin tip steaks that we cut into tips because that's what the grocery store had. Read More
(2)
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Rating: 4 stars
01/18/2016
Very tasty. I was short on time so sliced beef stew meat into smaller pieces then dredged in flour mixture (used only 2 tsp Worchestershire. 1/4 cup seemed like too much- it is a strong flavor) then cooked it in pan on stove top. Followed the directions from there. Meat was very tender. Read More
(1)
Rating: 3 stars
10/30/2012
I followed the recipe exactly as it was stated and it wasn't bad it just wasn't great. I wont make it again. Overall I think 3 out of 5 is average and that is what it was. Read More
(1)
Rating: 5 stars
05/31/2016
YES YES YES!!! This is amazing. I followed it as written except for noodles instead of rice. 20 minutes before serving I dumped 1/2 a box of Penne Rigate noodles in the slow cooker. This recipe tasted amazing..Will definately be making this again. Read More