I get questions every now and then about searing the meat before it goes into the slow cooker. The thing is, while it does add flavor, it doesn’t really do anything to “seal in the juices” as was once thought.
If you’ve got some extra time, it’s a great way to add a little flavor, but in all honesty, it’s something I rarely do – especially during the busy week. Weekday mornings don’t really offer any “extra” time for searing meat these days and we don’t see a huge difference in the taste.
It’s going to turn out delicious either way! And be sure to check out the note at the bottom of the recipe about thin gravy. It happens a lot in slow cooking and I’ve got a super easy way to thicken it back up. Y’all enjoy!
Slow Cooker Beef Tips and Rice
- 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.