Slow Cooker Beef Tips and Rice

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Slow Cooker Beef Tips

When the temperature heats up, most people put their slow cookers away.  For me, it’s the opposite!  I love using my slow cooker to prepare meals during the hotter months because the old trusty appliance is a great way to get a meal on the table quickly and easily without heating up the entire kitchen.

My version of this Slow Cooker Beef Tips and Rice is a family favorite because it’s so easy and hearty.  Dump all the ingredients in the slow cooker in the morning and come home to the delicious smells of dinner ready-to-eat.  Throw together a quick side or salad and add some white rice and it’s go-time.  Y’all enjoy!

Slow Cooker Beef Tips - Pinterest

Slow Cooker Beef Tips and Rice

Rating: 51

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

About 4 servings

Slow Cooker Beef Tips and Rice

Ingredients

  • 2 pounds beef stew meat
  • 1 (10.75-ounce) can cream of mushroom soup
  • 1 (1.61-ounce) packet brown gravy mix (see note)
  • 1 beef bullion cube
  • 1 cup water
  • 1 small onion, chopped

Instructions

Combine the ingredients in the bowl of a 4-quart slow cooker and mix to combine. Cook covered on low for 7 to 8 hours. Serve over hot white rice.

Notes

If you can't find the larger packet of brown gravy mix (one that makes 2 cups of gravy) then you can use two smaller packets.

http://southernbite.com/2014/05/20/slow-cooker-beef-tips-rice/

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Comments

  1. Teresa C. says:

    Yum. I am going to make this over the holiday weekend.

  2. This looks wonderful, just like you could smell it through the computer monitor! I love making this, but my crock pot seems to cook too high, even on the lowest setting. I like how the meat is still in cubed form and not mushy. This would go wonderfully with mashed potatoes, rolls, green beans and a peach cobbler!!! :D

    • Sounds like a delicious meal to me! I totally understand about the slow cooker thing. I’ve definitely found that spending a little more money on a nicer version is worth the investment. There’s nothing worse that spending the whole day gearing up for a delicious meal and getting home to find your dinner charred and dried out!

      • Indeed, I totally agree. I bought the larger, “Original CrockPot”, with 3 settings, and while it does work well on some things, it tends to scorch meat and make it mushy. What brand do you use?

  3. We are allergic to mushrooms at my house. Whàt is a good substitute?

  4. Elizabeth says:

    Stacey, this looks so good and easy as well, will be making this very soon like this week.Thanks for your recipes, have your book.

  5. I totally hear you about the slow cookers in the summer. I have been painstakingly compiling recipes that will not heat up the kitchen this summer and have added many slow cooker recipes (including now this one) to the list. I also plan on making your slow cooker dressing this summer. My husband is Canadian, and Canadian Thanksgiving doubles with Columbus Day, and we are still scorched in Louisiana in early/mid October. Thanks for posting both!

  6. Valerie C. says:

    I have used a West Bend slow cooker for years. It has a knob so that you can set it to a lower number for all day or a higher number for the same results in half a day or chicken in a couple of hours. It is a rectangular pot that sits on a base that can also be used a sandwich grill. I never use it like that and all of my family and friends use this brand of slow cooker. Does not heat up the kitchen like a conventional stove. works very well – it is a little pricey but well worth the money as it is quality. You could try the flea market for a second hand one and save money that way. most people do not know what they have when they get one of these.

  7. I make this is a pressure cooker…either way it’s fantastic.

  8. It’s also good to use red wine in place of the water.

  9. Winnie Mom says:

    I like to use a crock pot more than I do. In a hurry I will use my pressure cooker. Your recipe is a good starter for making many other dishes such as beef stew. My family likes the addition of celery, peppers and some fresh garlic included. We also prefer wild rice or brown rice instead of the white rice. Seems to have more flavor. Enjoy your recipes and your website.

  10. Instead of using stew meat, can I use Top Sirloin?

  11. Janene M says:

    I made this today and it was excellent! I have made similar recipes but much prefer your recipe. The meat was tender and the gravy was the right consistency. We look forward to having leftovers tomorrow!

    I like using my slow cooker in the summer as well. It’s nice not to heat up the kitchen.

  12. I have everything but the beef bullion…. if I used a chicken bullion… would it mess up the flavor??

  13. To cook this slowly in the oven in a cast iron Dutch oven, what temp do you recommend and what length of time? Thank you!

  14. OMG! Thanks for saving dinner tonight! This was great! I just used low fat cream of mushroom and a low sodium gravy packet. I totally forgot about the bouillon base but it turned out well! This will be on the menu more often now that fall and winter will be here soon! Thanks and Aloha!

  15. Has anyone tried cooking this recipe on high? If so for how long and how did it turn out? Thanks!

  16. I’ve got this cooking in the Crockpot right now. Perfect Football Sunday meal!

  17. You said you used venison, can you tell me what cut of meat you used from the venison? My husband and son deer hunt so we usually have plenty of deer meat that I’m always trying to find different recipes for. All I know as far as cuts of meat go is deer steaks and tenderloin, or backstrap. I know people refer to cuts of meat differently though, depending on your area.

    • I’ve actually never used venison in this recipe. I think that someone posted a link here and mentioned that. Nonetheless, I think nearly any cut will work fine being that it is slow cooked.

      • I made this recipe last night and it turned out amazing! My husband also really enjoyed it!! I have made a lot of similar recipes, this is by far the best! I will definitely be making this recipe often! Thank you!

  18. I was wondering if it made enough gravy or could you double the gravy part of the recipe. My family and I could never have too much gravy. I’m gonna make this tomorrow and I can’t wait.

  19. I made this using venison stew meat and it was so good. It will be my new go to recipe this winter. I love your website!!

  20. Catherine Keller says:

    I’ve been looking at this recipe for what seems like forever… it’s cold and rainy (FINALLY!) here in Austin, TX and this is what we’re having for dinner! I found some NO sodium beef bouillon and used some cream of mushroom soup with roasted garlic… I can’t wait until it’s done!! Thanks so much, Stacey!

  21. I feel stupid for asking but do I mix the brown gravy mix with water first or just pour the over the other crockpot ingredients? I don’t cook much and I’m trying to learn. I looked at comments and didn’t see that info. thanks

  22. Does this really only make 4 servings? 1/2 lb of meat per person seems like a lot….

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