Crockpot Burgundy Beef Tips for a Tender Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure that your slow cooker insert is clean and placed on a stable, heat-resistant surface.

Remove the beef from the refrigerator approximately 20 minutes before cooking to take the chill off, which helps with even temperature distribution. Prepare all ingredients by measuring the wine and broth accurately.

If using larger beef tips, consider cutting them into uniform, bite-sized chunks to ensure they cook at the same rate. Keep your serving plates and egg noodles ready, as the beef should be served immediately once it has finished resting after the long, slow cooking cycle.

Instructions

Layering the ingredients

1. 1Prepare the slow cooker
   Place the raw beef tips in the bottom of the slow cooker, ensuring they are spread out in an even layer to promote consistent cooking throughout the process.
   Look for The beef tips should cover the bottom of the slow cooker.
   Tip Pat the beef dry with paper towels before adding to the pot for better searing potential if using a model with a browning function.
2. 2Add vegetables
   Scatter the baby carrots evenly over the top of the beef tips. These will soften and absorb the savory juices as the dish cooks slowly over several hours.
   Look for The carrots should be distributed in a single layer over the meat.
   Tip Use whole baby carrots for better texture, as they hold their shape well during the long cooking time.

At this stage, the slow cooker should be neatly layered with beef tips at the base, followed by a scattered layer of carrots. Everything is ready to be seasoned, ensuring the foundation for a flavorful, slow-cooked meal is properly prepared before adding the liquids.

Adding liquids and seasoning

3. 3Season and liquid
   Sprinkle the au jus mix over the carrots and beef. Pour the Burgundy wine and the beef broth over the mixture, ensuring the seasoning packet is well incorporated into the liquid.
   Look for The liquid should partially submerge the beef and carrots.
   Tip Pour the liquid slowly to avoid splashing the sides of the slow cooker insert.

The au jus mix, wine, and broth have been poured over the ingredients. The slow cooker is now ready to be covered. The mixture should smell faintly of the wine and beef broth, indicating that the components are well-integrated and prepared to meld together.

Slow cooking to perfection

4. 4Slow cook and serve
   Cover the slow cooker and cook on low for 8 hours until the beef reaches an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving over cooked egg noodles.
   Look for The beef should be fork-tender and the sauce thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Ensure the lid remains closed during the entire cooking duration to maintain a consistent internal temperature.

After 8 hours, the beef should be tender and the sauce should have thickened into a rich, savory gravy. The carrots should be soft and easily pierced with a fork, signaling that the entire dish is ready to be served over warm noodles.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the meat from cooking evenly. Always ensure the beef is in an even layer. Another error is checking the dish too frequently; opening the lid releases heat and steam, significantly increasing the total cooking time and potentially drying out the meat.

Finally, do not add too much liquid. The beef and carrots will release their own juices as they cook, so follow the provided measurements to ensure the sauce has the correct consistency and flavor intensity.

How to tell it’s done

The beef tips are done when they reach an internal temperature of 145°F (63°C) and are fork-tender. You should be able to easily pierce the center of the largest beef piece with a fork without any resistance. The sauce should have a glossy sheen and a deep, savory aroma.

Always use a meat thermometer to confirm the safe internal temperature of the beef. Allowing the meat to rest for at least 5 minutes before serving is crucial, as this lets the juices redistribute throughout the fibers, ensuring the final bite is as tender and moist as possible.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest