*Ingredients :

°1 small onion, sliced
°8 oz mini Bella mushroom
°1 tsp virgin olive oil
°1 lb sirloin steak, cut into strips, excess fat trimmed
°Salt pepper
°¼ cup dry red wine + splashes to deglaze
°2-½ cups fat-free beef broth
°2 tbsp cornstarch + ¼ cup cold water, whisked together

*Preperation :

Place the onions and mushrooms in the bottom of a 4.5 qt slow cooker.
Next, heat oil in skillet on 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 thoroughly.
Place the meat in the slow cooker over the vegetables.
Pour a few tablespoons of red wine into the hot skillet and scrape the bottom to remove browned bits of meat. Add them to the slow cooker.
Season the beef with pepper a second time and add the Worcestershire sauce, red wine and beef stock. Cover and cook over low heat for 6 to 8 hours.
Uncover and slowly stir in the cornstarch and water mixture. Cover and cook over high heat for another 45 minutes or until the sauce has thickened.
Serve beef tips over brown rice (shown), buttered egg noodles or mashed potatoes.