• Marinade the beef tips in beer and wine mixture for a couple of hours to help tenderize the meat further and add flavor
• Dice/mince onions and set aside
• Mince garlic cloves or have jarred garlic on hand and set aside
• Wash mushroom slices and set aside
• Preheat oven to 350 degrees

        Meat

• Add oil and butter/margarine to large skillet over medium heat
• Drain liquid off of beef tips
• Brown beef tips in oil and butter, while generously seasoning with Cavender's Greek Seasoning (can add salt & pepper, as desired)
• Reserve drippings in the pan, but remove beef tips from skillet and set aside in another baking dish (vegetables & sauce to be added later)

        Vegetable/Broth Mixture

• Saute onions and garlic in meat drippings (season w/ Cavender's, salt & pepper, as desired)
• Add mushrooms to pan and continue sautéing (season w/ Cavender's, salt & pepper, as desired)
• Add 1 cup of Burgundy/Cabernet wine to vegetable mixture and bring to a boil
• In a separate dish or cup, mix cornstarch with cold water
• Add cornstarch mixture to vegetable/wine mixture in skillet
• Heat chicken broth/bouillon and add to skillet with vegetable/wine mixture
• Bring to a boil
• Stir in tomato paste until completely dissolved and incorporated
• Pour vegetable/wine mixture over beef tips in baking dish
• Bake in a 350 degree oven for 35 to 45 minutes, or until tender

        Pasta

• Bring water to a boil in a large stockpot, to which 2-3 Tablespoons of salt and olive oil have been added
• Add bow tie pasta and boil according to package directions
• Drain water from pasta
• Add a Tablespoon or two of olive oil, butter or margarine to the bow tie pasta, to prevent it from sticking
• Partially cover pasta until ready to plate (never completely cover a pan of pasta, as the steam will cause it to become starchy and gooey)

        Serving

• Place bow tie pasta on serving platter or individual plate
• Spoon beef tips in burgundy sauce over the top of pasta and serve