Instructions:
- Place the onions and mushrooms into the bottom of a 4.5-quart slow cooker.
- Then, heat the oil in a large skillet over medium-high heat.
- Generously season the steak strips with salt and pepper and add them to the hot skillet, and sear the meat on all sides, about 3 minutes; do not cook through.
- Place the meat into the slow cooker on top of the vegetables.
- Splash a couple tablespoons of red wine into the hot skillet and scrape the bottom to remove any browned meat bits.
- Add these to the crock pot.
- Season the beef with pepper a second time and add the Worcestershire sauce, red wine, and beef broth.
- Cover and cook on low for 6-8 hours.
- Uncover and slowly whisk in the cornstarch and water mixture.
- Cover and cook on high for another 45 minutes or until the gravy has thickened.
- Serve the beef tips over brown rice (shown), buttered egg noodles, or mashed potatoes.
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