1. Add beef to a medium size bowl; set aside. 2. In separate bowl mix together the olive oil, garlic, steak seasoning, 1 tablespoon basil, salt and pepper. Pour over beef tips, and stir to evenly coat beef pieces with the marinade. Cover and let beef marinate in refrigerator for 2-4 hours, turning often. 3. Add marinated beef tips to slow cooker. Pour water and wine over beef. Cover with lid, and slow cook for 6 hours. 4. After the first 3 hours of cooking, place the sliced mushrooms, bell pepper strips and onion slices over beef (but don’t stir). Cover, and continue cooking for the remaining 3 hours, or until beef is thoroughly cooked and fork-tender. 5. Toss together the arugula leaves, mixed greens and the remaining 1 tbsp chopped basil. 6. To serve, place a serving of the arugula salad on each plate. Spoon beef and vegetables over each salad serving, letting some of the beef/wine sauce drizzle over the greens. 7. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
