A delightful and hearty dish featuring tender beef tips in a rich, herb-infused gravy, served over egg noodles.
Prepare the vegetables by peeling and chopping the onion, carrots, and celery into small pieces.
Uniformly chopped vegetables ensure even cooking and a consistent texture.
In a mixing bowl, combine the beef broth, red wine, minced garlic, thyme, rosemary, salt, and pepper.
Whisking the mixture helps to evenly distribute the flavors.
Place the beef tips, chopped vegetables, sun-dried tomatoes, and bay leaf into the slow cooker.
Layer the ingredients evenly to ensure proper cooking.
Pour the seasoning mixture over the ingredients in the slow cooker.
Ensure the liquid covers most of the ingredients for even cooking.
Cook on low for 8 hours or high for 4 hours until the beef is tender.
Avoid opening the lid during cooking to maintain the temperature.
Mix the cornstarch with a small amount of water to create a slurry, then stir it into the slow cooker to thicken the gravy.
Add the slurry gradually while stirring to avoid lumps.
Cook the egg noodles according to the package instructions, then drain.
Toss the cooked noodles with a bit of butter to prevent sticking.
Serve the beef tips and gravy over the egg noodles, garnished with fresh herbs if desired.
A sprinkle of fresh parsley adds a pop of color and freshness.
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