Diane’s French country beef tips
Southwest Roast – A delicious recipe for the slow cooker
The BEST chili ever made!!!
I serve this with cornbread, so after putting everything in the pot, I make the cornbread and by the time it is done (about 30 minutes), the stew is ready.
A hearty and versatile beef recipe the whole family will love!
- 1 Pound beef cubes
- 1 Can golden mushroom soup
- 1 1/2 Cans water
- 1 Whole small vidalia onion, diced
- 1/2 Cup red wine
- 1 - 2 Teaspoons herbs de provenance seasoning
In you slow cooker, combine soup, water, onion, red wine and herbs. Stir until thoroughly mixed.
Add beef cubes and cook on LOW for 6 hrs.
I usually double this recipe and serve it for 2 nights. The first night I like to serve it over rice or noodles.
The next night, I add 2 cups beef stock and some baby carrots and 1 diced potato and cook on low for 2 hrs. Makes a great beef soup.
I have also been known to add 1 cup of sour cream and a cup of fresh sliced mushrooms at the end of cooking.
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