Crockpot/Slow-cooker Beef Tips & Gravy
08/20/2011 23:09 Filed in: Entree or Main Dish
We usually have 2 pounds of beef stew meat lurking in the freezer. We mostly use it in the fall or winter seasons, but beef cravings can hit anytime; it's best to be prepared!
Crockpots [technically we have a slow-cooker] are nice - you toss the stuff in - head off to work - when you return - dinner awaits! It's great getting out the vehical in the garage; you can smell dinner even before you walk into the house.
In this case, Peg had off of work, but was busy around the house so she decided to make this. Down home comfort food...
If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross Contamination.
1/4 cup GF sweet rice flour (Bob's Red Mill)
1/4 cup GF Sorghum Flour (Bob's Red Mill)
1/2 teaspoon salt
1 dash black pepper
2 pounds sirloin or beef stew meat -- cubed
1/2 cup chopped onion
1 teaspoon minced garlic
8 ounces sliced fresh mushrooms
7 1/4 ounces (just shy of 1 cup) gluten-free beef broth
1/2 teaspoon gluten-free Worcestershire sauce (USA Lea & Perrins brand is gluten-free, many brands are not)
1 teaspoon gluten-free ketchup (Heinz)
Optional Seasonings: Penzey's Bavarian Style Seasoning or Penzey's Herbs de Provence
Combine flour, salt and pepper. Toss beef cubes in seasoned flour mixture to coat. Place in slow cooker.
Cover with onions and mushrooms.
Combine beef broth, Worcestershire sauce and ketchup. Pour over beef cubes.
Cover and cook on low 7 to 12 hours. Before serving, check gravy consistancy, if it is too thick, add some more beef broth.
Mushrooms were omitted this time because for some strange reason we were out. Bavarian & Herbs de Provence were added.
Garlic Mashed Potatoes
Original recipe: Cook's Country
This is our favorite and go-to mashed potato recipe.
4 lbs russet potatoes, peeled, quartered, ½” pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced [We use 4-5]
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
salt and pepper
Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.