This is a simple recipe that can be made in a slow cooker. The key is to sear the meat first to seal in the juices. Cabernet Sauvignon is a perfect wine to use, but other tannic wines such as Malbec will also work. I would not use Pinot Noir. Its low tannins and higher acid make it a great red wine for turkey and salmon, but not for steak.

What you’ll need:
2 lbs steak tips
Olive oil
1.5 cups Cabernet Sauvignon (or other tannic wine)
1/8 cup Soy Sauce (I use low sodium)
1 clove garlic (if you don’t have a garlic press, you can use the equivalent in minced garlic from the store.)
Thyme
Fennel
Savory Spice
Basil
Onion Salt
Ground Peppercorn

Prep time: 15-20 minutes (mostly waiting on your cast iron skillet to heat up)
Cook time: 3-4 hours on high, 6-8 on high. (My slow cooker tends to dry out the meat at the longer times.)

To Prepare
-If you have a cast iron skillet, heat it in your oven at 500 degrees. The skillet is hot enough when a bubble of water hops around on it before evaporating. If you don’t have a cast iron skillet, get one soon, and in the meantime, you’ll have to use a very normal skillet for the sear.
-While the skillet is heating, let the meat slightly warm up to room temperature, and very lightly coat it with olive oil.
-Sear the meat in the hot skillet. It will only need a 60-90 seconds per side. It will release from the pan when properly seared.
-Add the wine and soy sauce to the slow cooker. Add the meat, and do a quick sprinkle of each seasoning over the top.
-Cook on high for 3-4 hours (or 6-8 hours on low). Meat should “fall apart” on your fork and be moist. Check at 3 hours (6 on low) to make sure the meat isn’t dry.

Pairs well with starchy foods and whatever wine you cooked it in!