2 – 8 oz cans tomato paste + 2 cans water
2 – 15 oz cans tomato sauce (or 1 – 29 oz can) + 2 cans water (or 1 can)
1 pkg Lipton Onion Soup mix
¼ c sugar
1 c ketchup
1 T Worcestershire
1 tsp Tabasco
Pinch of Oregano
Pinch of Garlic salt
Combine all ingredients and simmer on low all day. As sauce cooks down add some water throughout the day and stir frequently. Watch pot as it simmers as it will ‘pop’ and make a mess. Ok to keep covered for the first part of cooking but remove lid for last hour or so to help sauce thicken a bit. If adding meatballs or beef for meat sauce – brown meat and add about 1 hour before serving.
It's helpful to have all the ingredients 'on the ready' as you prepare your dish
- 1 lb beef stew meat
- ½ c all purpose flour
- Couple pinches salt
- Pinch of pepper
- ½ onion, diced
- 2 tsp garlic, minced
- 1 Tbsp Kitchen bouquet
- 1 – 14 oz can beef broth
- 1 Tbsp Worcestershire sauce
- ¼ – ½ c cream cheese
- Wide egg noodles
Combine flour, salt and pepper in a Ziploc bag. Add meat to flour mixture and toss until all pieces of meat are well coated.
Coating the stew meat in the flour mixture is made easy but putting all in a plastic bag to coat the meat. Clean up is super easy!
Line crock pot with crock pot liner* (see tips section) and add flour coated stew meat. (Throw remaining flour mixture and Ziploc bag away). Add the remaining ingredients except for the noodles and cook on LOW for 6-8 hours. About 10 minutes before serving add cream cheese to crock pot and stir until dissolved.
Beef tips in the slow cooker cooking away!
Boil a pot of ‘salted’ water and add pasta when water is boiling. Cook pasta until it is al dente (until it still has a little bite to it…not mushy). Serve beef tips over pasta.
- I like to use minced garlic from a jar found in grocery store near the produce normally. You can use fresh garlic if you like.
Dinners ready! Yum!