SLOW COOKER BEEF TIPSIngredients1 small onion, sliced8 oz baby Bella mushrooms, sliced1 tbsp extra virgin olive oil1 lb sirloin steak, cut in strips, excess fat trimmedSalt & pepper1 tbsp Worcestershire sauce¼ cup dry red wine + splash for deglazing2-½ cups fat free beef broth2 tbsp corn starch + ¼ cup cold water, whisked togetherPreparationPlace 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.