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!
- 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
- 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.