Beef Tips

I saw this recipe on Melissa's Bargain Blog and thought it sounded good. We eat so much chicken around here that it's nice to throw in some beef every once in awhile. This had a great flavor...it tasted like a yummy roast but in bite size pieces. The recipe calls for egg noodles, we served it over rice, and I think next time I'll serve it on mashed potatoes! Our leftover Parmesan Breadsticks were a perfect match!
(and as I'm posting the recipe I'm realizing I didn't follow it very well...I threw the cornstarch and water in at the beginning of the day too...woops. It turned out fine, but may have been thicker had I done it correctly)

Ingredients:
1 lb. beef top sirloin steak, cut into 1-inch cubes
2 to 3 medium carrots, chopped
1 to 1-1/2 cups chopped celery
1 cup chopped onion
1 can condensed golden mushroom soup, undiluted
1/2 to 1 cup white wine or beef broth (I used white cooking wine)
2 teaspoons cornstarch
1/4 cup cold water
Hot cooked egg noodles (we ate it on rice)

Directions:
In a 3-qt. slow cooker, combine the beef, carrots, celery, onion, soup and wine or broth. Cover and cook on low for 6-7 hours or until meat is tender.
Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high for 15 minutes or until thickened. Serve with noodles.