Marinated Beef Tips With Arugula Salad - cooking recipe

Ingredients

1 1/2 lbs beef tips, cut into bite-size pieces
1/2 cup olive oil
1/2 - 1 tablespoon garlic, minced
1 tablespoon McCormick's Montreal Brand steak seasoning
1 tablespoon fresh basil, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water
1/2 cup ruby port (or ruby marsala)
6 ounces portabella mushrooms, sliced 1/4 inch thick
1 orange bell pepper, seeded and halved and cut into 1/4 inch strips
1/2 sweet onion, sliced
5 ounces arugula leaves, fresh
6 ounces mixed greens
1 tablespoon fresh basil, chopped

Preparation

Add beef to a medium size bowl; set aside.
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.
Add marinated beef tips to slow cooker. Pour water and wine over beef. Cover with lid, and slow cook for 6 hours.
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.
Toss together the arugula leaves, mixed greens and the remaining 1 tbsp chopped basil.
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.
Serve immediately.