Chux Beef Strips

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 pounds cubed beef stew meat
• 1 teaspoon chopped garlic
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon cracked black pepper
• 2 cups water
• 1 cup dry red wine (such as Carlo Rossi Paisano®)
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• 1 (.75 ounce) package dry brown gravy mix
• 1 teaspoon kosher salt

Step 1

Gently heat some olive oil in a large skillet over high heat. Toss in the onions and cook them, stirring occasionally, until they turn a nice golden brown—this should take about 15 minutes. Next, add the beef strips, garlic, and both types of pepper to the skillet. Keep cooking everything together until the beef is browned and the garlic is fragrant and golden, which usually takes around 10 minutes.

Step 2

While that’s going on, mix the water, red wine, soy sauce, and Worcestershire sauce in your slow cooker. Stir in the brown gravy mix and kosher salt until the gravy mix dissolves completely. Once the beef and onions are ready, transfer them into the slow cooker and give everything a good stir to combine.

Step 3

Set the slow cooker to High and cook until the mixture is just about to boil, about an hour. Then turn the heat down to Low and let it simmer for another hour or so, until the beef is tender and the sauce has thickened up nicely. Enjoy!