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.I also love to use these slow cooker liners to make clean up super easy! Throw together a quick side or salad and add some white rice and it’s go-time!
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!
Recipe Card
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 I don’t really like beef bullion; would it make much difference if I didn’t use it? What would you substitute?
You could certainly leave it out. There’s probably no need for a substitute.
I’m making this today. Could this be made in the oven if a crockpot isn’t available?
Sure! A heavy dutch oven should work. I would guess that at about 325°F it would take 2 to 3 hours, but I can’t say for sure being that I’ve not tested them that way.
LOVE this recipe its my go to recipe for beef tips and rice. my family loves its. Thanks for a GREAT recipe.
Thanks, Michelle! I’m so glad to hear you’ve enjoyed it!
I love this beef tips and rice recipe. My son and his wife love it too. Making it tomorrow night for them. Moved to AZ from NC and it’s such a comfort food but I don’t see it on menues out here.
Keep the recipes coming!
Jan Peterman
Mesa AZ
Thanks, Jan! Enjoy!
Hi Stacey! If I were wanted to make half the recipe to feed two, would I cut both the ingredients and cook time and half? Ty so much in advance!
Cook time would stay the same but cut ingredients in half!
I used a packet of Au Jus gravy since I’m not all that fond of brown gravy. I had time to sear the meat so I did. Served over mashed potatoes and it was AWESOME. Thanks for the recipe; I will definitely make this again!
Thank you!
I used cream of onion soup as I’m allergic to the cream of mushroom. The taste was sensational! And it was so easy to prepare. I will make this recipe often.
Cream of onion sounds amazing too!
I made this but I did change a few things! I’m allergic to mushrooms, and I couldn’t find any reliable use of heavy cream, so I used cream of potato soup! I also coated the stew meat in seasoned flour to help with thinking later. I added a half of cup extra of water too, and it came out perfect! Definitely worth trying!
So glad you loved this recipe!
I am only giving 4 stars because we feel like it lacked a lot of flavor. I still gave it 4 stars because it was super easy, low amount of ingredients that were already in my pantry, and in low for 8 hours the meat was so tender it was ridiculous. I followed the recipe to a T but we still ended up adding in some salt and pepper to give some more flavor afterwards. Next time I make this I am just going to add in additional seasonings from the beginning. All and all this is a great recipe and I have added it to our rotation!
Thanks so much! Everyone’s taste preference is different and that’s why I always encourage salt and pepper to taste!
THANK YOU FOR THIS WONDERFUL RECIPE. I MADE THESE LAST NIGHT, GOT UP THIS MORNING AND TRIED THEM AND BOY ARE THEY TENDER.. I ADDED A COUPLE THINGS TO THE RECIPE (IE : HEAVY CREAM, A TOUCH OF SEA SALT, A HINT OF LIQUID SMOKE, AND A HINT OF BASIL AND A LITTLE MORE GARLIC AND ONIION) I WILL DEFINITELY BE MAKING THIS RECIPE AGAIN !!!
Thanks!
So good! I did add 2TBSP of flour because the sauce was thin, and I added some salt, pepper, garlic, and onion powder to taste. Served over mashed potatoes. Was SO good!
So glad you enjoyed it!!
This is one of my families go to meals. I’ve Bern making it for about 3 years now. It’s perfect!
So glad to hear that you’ve gotten some great use out of this recipe, April!
If I need to double the recipe how long does it need to cook?
The cook time should be the same. Enjoy!
Do you think you can make this in a Crockpot Express for a quicker meal?
I don’t see why not.
Hi Stacey, just a follow up on my earlier question. I did make this recipe for the dinner at Church that I mentioned in my question. It was a TOTAL SUCCESS!!! Thank You so much for making me look Good!! Another feather in my cap which means a feather in yours since I tell everyone I talk to about recipes about Southern Bite. Keep up the Awesome work, and may God bless and keep you and your family!!
Thanks so much, Greg! Glad it turned out well and that everyone enjoyed it!
Hi Stacey, first of all let me say I have made at least a dozen of your recipes and have yet to find one that we didn’t love!! Secondly how many servings would you say this recipe makes? I am going to make it for a dinner at my church, and need to know how many times to double the recipe. Thanks Greg
So glad you’ve found so many recipe you enjoy! With this one, I’d say it’ll feed 3 to 4. It’s just really depends on the appetite.
Great recipe, do you think you could replace the cream of mushroom soup with cream cheese?
You could certainly try, but I’ve not done that myself.
I’ve always been told not to add dairy (cream cheese, sour cream, etc) until maybe the last 20-30 minutes of cook time in the crock pot due to prolonged heat causes it to curdle.
Stacey, thank you for the time you put into this. I love all of your recipes! You mentioned that we should use a 4 qt crockpot on this one. Mine is 6. Will that work or should I invest in a second smaller one? Thanks!!
It should work, just be cautious not to leave it in the crockpot too long. That extra surface area can make it overcook or scorch.
i have a “lazy girl” version of this recipe. It’s just one can cream of mush, one can water, and a packet of Lipton onion soup mix. i do this with chuck roast too, when I can afford one! Gosh I remember when that was a cheaper cut of meat. Thank you for your wonderful recipes, I found out about you from Christy’s Southern Plate group.
God bless and have a wonderful 2020!
Thanks so much, Mama Jane! Happy New Year!!
I use 1-2 lbs of beef tips, all the time and add 1 can, Cream of Chicken Soup, fill can with water and get all of the cream out of the can. I sprinkle salt & pepper on the meat and add chopped onions from my spice rack . Add a Tablespoon of kitchen bouquet and put it in my crock pot and cook it for 6-7 hours. If the gravy seems thin I add a little flour to thicken it up . Have to say it is delicious and tender . I serve it with mashed potatoes or egg noodles.
Stacy , You sound like a smart cook.
Thanks, Helen! And thanks for sharing your version!
Can this recipe be frozen?
Absolutely!
After I watched your very first video (tomato and cracker salad, and it was great!) I can’t seem to be able to down load your other ones! Does anyone one else have this issue? Is there a reason for this?
Thanks!
Strange! Try again today and see if you’re still having the issue.
I rather use the bouillon “BETTER THAN BOUILLIN BEEF BASE” cause of no MSG and not so salty, better beef flavor. I find it at Publix grocery store and Walmart. I love your recipes.
Go right ahead. I have some in my cabinet right now. 🙂
Thanks for posting this recipe – there are only 2 things I did differently because I am highly allergic to MSG. The Cream of Mushroom Soup I used was Healthy Request; and because most bouillon has MSG in it I used 1 heaping tablespoon of Better than Bouillin Beef Base – which can be found on-line and they have a lot of different flavors too. Other than that served this over garlic mashed potatoes – Yum!!!!!!!!!! thanks again.
So glad you were able to alter it to suit you and that you enjoyed it so much!
I make basically the same thing but use Golden Mushroom soup and not the brown gravy packets. It turns out great and you don’t have as many ingredients. This works great for deer meat. I make this year round.
My grandmother always uses that golden mushroom soup! It’s so good!
I have been making this forever, just throw in some sour cream, just before it is finished, and we call it strogonoff, and serve over white rice. Yum.
Love me some stroganoff!
Stacey, I love crock pot recipes. This recipe calls for 2 pounds of stew meat but it’s only 2 servings? Also what kind of beef do markets lbel as “stew meat”? The stew meat typically looks real fatty to me, I would rather buy a roast and cut it up myself. Does it matter what kind of beef I buy to cook in a crock pot? Thanks!
Karen
It actually makes about 4 servings – not sure where the 2 came from. Stew meat can be lots of different things just based on the butcher. Pretty much any tender beef will work – sirloin, etc.
So good I put mine on high around noon done by about 530 6 tender & good
So glad it turned out great for you!!
I was wondering if this recipe could be doubled and still work as well.
Absolutely!
Has this recipe been adapted to the instant pot yet?
Try the crock pot liners they are amazing, just take them out and toss them. Also I have always had the Crock Pot brand it’s the only one I’ve ever used, love it. Making this recipe tomorrow, with cornbread, sweet peas and corn.
Love those things!!
Use pork. That’s good too.
Sound great!
I am using sirloin steak tips is there any difference in cooking time?
No, things should be just the same. Enjoy!
This is a great meal…I made it in a. Le Cruset dutch oven pot …. I start it on the stove top and finish it in the oven. It is sooops gooooog.
Ha! So glad y’all enjoyed it!!
I love this recipe! But I want to try it with chicken instead if the beef. Any suggestions?
Are you planning to use something like cubed chicken breast or something different?
How many servings would you say this recipe is for?
3 to 4 folks, depending on appetites.
I made this for dinner tonight VERY delicious!! I added a little butter and didn’t cook it as long as recipe calls for and the meat is so tender!!! I also served it over mashed potatoes.
So glad you enjoyed it, Amy!!
Would you suggest adjusting cook time if I double the recipe?
I think you’ll be fine sticking with the times here.
FYI:. Bread crumbs work to thicken gravy too. I made this using a chuck roast. I also cheated and about 8 hours on low I added canned potatoes and carrots. Cooked for additional hour and served over rice. It was so good I could eat it every day. And you are correct about subbing cream of celery. Absolutely love your recipes and will enjoy trying more, especially the poke cakes.
Thanks so much, Sandy! So glad you enjoyed this one and thanks of the tip!
I made this recipe last night. My husband, an extremely picky eater asked me to make beef tips and rice. I’ve never eaten it, or made it until yesterday. It was wonderful. He even told me it was terrific and definitely make again. Thank you for sharing this recipe with us. 🙂
Nothing makes me happier, Erica! So glad y’all enjoyed it!!
Just found this recipe and really want to give it a try but I’m not understanding exactly how much water goes in it! 2 cups of water with the gravy, 1 cup with the bouillon and then the 1 cup that’s mentioned in the ingredients? That would be 4 cups total. Or just the 1 cup in the list? Help!
Hi Sharon! It’s just as the reads. Only 1 cup of water.
So I had to double the recipe but accidentally put four cups of water. Any suggestions for fixing? Seems watery 🙁
If it’s already cooked, I would suggest adding another gravy packet or two and cook for an additional 30 minutes or so.
On high or low for crockpot settings?
Low for about 8 hours.
This is such an easy way to make a meal it’s great! I use a little more meat in mine for leftovers but have found it to be slightly on the bland side. Could I simply add an additional boullion cube?
Yes! If you’re not getting enough flavor from the gravy packets, I would absolutely add a bullion cube or a teaspoon of beef soup base.
Thanks! To be clear I’ve already added 1 cube in my last batch, another cube wouldn’t overpower anything?
Well, the real risk you run is it becoming too salty.
What can you use instead of cream of mushroom soup.
Cream of chicken or onion will work .
Mine has become a little runnier than i thought.. how do I thicken it?
And I did add two gravy packets since they were the smaller ones.
A teaspoon of cornstarch mixed with a little water and the stirred in should help thicken it up.
Help! I’ve made this and it was super liquidy. I followed the recipe to a T. Any advice?
Make sure your gravy packet is the right size.
Made this 2 nights ago and everybody loved it!! We ate every bit of it and unfortunately no left overs! I will be making this often! We buttered and salted the rice and it was delicious!!!
Love hearing that, Jen! So glad everyone enjoyed it!
Delicious! I have cooked this recipe a handful of times, and I have always cooked it on high for 4 hours.
So glad you’ve enjoyed it, Justin!
I am making this dish as I type. In preparation of 4 adults and 3 kids I have tried to triple. It appears to be a disaster! I used 3 pkgs of stew meat, 2 cans of cream of mushroom, 3 pkgs of gravy mix, 3 bouillon cubes, 2 cups water. Not tasting right…I’ve made before and it was good. Can someone help?
Why is it seeming to be a disaster?
This crocked beef tips and gravy recipe was DELICIOUS!! I did have it over Uncle Ben’s long grain rice. Perfect Pair! And sided it with my special recipe of crocked green beans. Wonderful meal! My family thourouly Enjoyed this dish! It will Definitely make a Repeat “Performance”!..
Wonderful! So glad to hear everyone enjoyed it!!
This is delicious! The only thing I did different was brown the meat first and served with mashed potatoes and sides. The meat was super tender!
Yum! Sounds delish! So glad it turned out well for you!!
I made this today before work and the heavenly smells when I entered the house made me head straight towards the kitchen. I have been searching for a beef tips recipe and you made me stop experimenting. Thanks, Stacey, for sharing because this was absolutely delicious!
That’s quite the compliment, Pamela! So glad you found one you enjoyed! Even more glad it’s one from me! 🙂
Sounds amazing. Definitely gonna have to try this as a meal for this week.
Hope you’ll enjoy it!
I just watched the video about mean comments people make about yours and the other two bloggers. I told my husband what some one commented on this recipe. He said it was the “best dog food” he had ever eaten. LOL. He generally eats like a bird and is very picky. When I make this, he sometimes goes back for thirds. He is very picky. So I either sneak the mushroom soup in or use cream of celery instead. He is okay with the celery soup. I also serve this over mashed potatoes since he won’t eat rice. This is one of our favorite recipes. Thank you.
LOL! Love this! Thanks for sharing, Sheryl!
Thank you for sharing a great recipe. I made this tonight for dinner and will definitely make again. The only thing I did differently was add 2 T of flour to the gravy to make it a little thicker and used Tri Tip Roast instead of beef stew meat. I will definitely make this again.
I’m so glad y’all enjoyed it, Melissa!
I have been making a similar version of this recipe for years. Mine is a bit simpler: Omit beef bullion cube and chopped onion and use an envelope of Lipton Onion Soup Mix, plus add 1/3 – 1/2 Cup Cream Sherry (to taste)and 1/2 Tablespoon NO SALT Garlic Herb Spice.
The Cream Sherry takes this recipe to a new level – Restaurant Quality!
Every Crock Pot cooks differently just be sure to cook the meat until fork tender and thicken the gravy with cornstarch before serving.
EXCELLENT COMFORT Food!!
Thanks for sharing!
Can’t wait for dinner tonight! Could you do half low/ half high? I didn’t get it going early enough and 7/8 hours on low has us eating a little late (I don’t care but the baby does). Just wondering where I could make up some time- Thanks!!
Absolutely! I’ve done that very thing. Y’all enjoy!!
I made this tonight and we loved it! I added one step by browning the meat first because the fond left in the pan mixed with the soup and water is really delicious when added to the crock pot. Thanks to your wife for encouraging you to post this! This is so much tastier than the soup and dry onion soup recipe I used to love as a new young married wife. Deelish!
Vicky
So glad to hear y’all enjoyed it, Vicky!
Just made this for dinner last night and it was a hit. I didnt add onion, simply just forgot it but i think it tasted perfectly fine without if, and i did add a little extra water after reading the other comments. But literally all I did was throw everything in my crock pot, gave it a stir and set it on high for 6 hours. We had ours with mashed potatoes since my hubby hates rice. Over all he really liked it and more importantly our 2 year old gobbled it up. Definitely will be making again, and only thing i would do differently is sear my meat first, I planned to at first but just didn’t have the time. Thank your for such an easy, tasty meal.
So glad you enjoyed it! Let me know if you find a difference in searing the meat first. We didn’t notice hardly any difference and being that it’s an extra step, I just left it out.
I have six pounds of stew meat. Should I just double everything? What adjustments would you make?
Sure, doubling it should work just fine. No other adjustments should be needed.
Do I mix the gravy before adding it to the crockpot, or do I just pour the powder in?
Just pour it all in, then mix it up. 🙂
I love this recipe so much, but today when I went to put it together I was missing a couple
of things so I improvised by using a packet of beefy onion soup mix instead of the bullion cube and the chopped onion. I also found we like cream of celery soup better them the mushroom, but ironically I add 8 ounces of sliced mushrooms. Anyway with the onion soup mix it came out better than ever! I am adding notes to my printed copy for future reference. Thanks for the great recipe
Love that you made it your own, Merilee!!
Could you cut pot roast into pieces instead of stew beef? I just bought one today.
Thank you. I enjoy your site
Absolutely! That’ll work just fine. Enjoy!
I am thinking this would be fantastic in my pressure cooker! thanks
Absolutely! Love my pressure cooker!
I tried this and mine came out runny and awful. I know some other recipes add flour to thicken it up. I don’t know what happened we followed the directions, put everything in before work and came home to have to order pizza?
What size was the packet of gravy mix that you used?
What brand of gravy mix do you use? I made this recipe once before and thought it was a little too salty even though i used a mix with less sodium and i did not add any additional salt to it. I did see someone say they added more water to help with that but i dont want to make the sauce to thin.
Honestly, it just depends on what’s on sale. 🙂
Can you cook it on high , for half the time
Yep. Might find them not as tender, but you absolutely can.
So I decided to make this meal tonight and OMG! It came out so good. My family loved it and ate the whole pot of it. Thanks!!!
Awesome! I sure love hearing that!!
Also, if making on stove top, are there any other adjustments that need to be made ingredient wise?
You shouldn’t have to make any ingredient changes.
Hi. I’ve made this quite a few times in the crockpot and I adore it. I want to make this on stovetop since I don’t have access to my crockpot for a while. How long should I cook it for and at what temperatures?
I would cook it low and slow just as it would cook in the slow cooker, otherwise it won’t be tender.
Made this last week and my family absoultly loved it. Have a picky teenager in my house and she begged me to make it again this week. So my crock pot is in the kitchen this morning cooking away why I get the day off. Thanks for sharing.
I love hearing that! So glad y’all enjoyed it!!
Another home-run recipe from you! I’ve made several of your recipes and they turn out perfect, you’re now my go-to site for good, dependable recipes. Thanks, Stacey!
Thanks, Susan! You’re so sweet! Glad you’re finding lots you enjoy!
Did you cookies the gravy 1st
No, you just mix with powder in. Enjoy!
Do I have to brown the meat before putting it in the crock pot? Or can I just put the raw meat in and cook it for 8 hours?
You can certainly brown it, but it adds an additional step that I usually don’t do. 🙂
Do I cook the rice seperate
Yes, simple cook the rice according to the package directions.
If i have to use 2 packets of gravy mix do i need 2 cups of water?
with the gravy packet do you do the instructions on the back or just used the mix and mix with the other stuff you listed?
Just mix the powder with the other ingredients in the recipe. Don’t add the water the packet calls for.
Hi, just wondered if you have ever tried making this with Elk or Moose. I made it with Elk in my crock pot and it was so good. The only thing I did different was add fresh sliced button mushrooms that I sauteed with a thinly sliced green pepper and then threw them in the crock pot about the last 1/2 hour. It added some great flavour and the green from the pepper was quite nice to. Thanks for the great recipe.
Will it taste ok without beef bullion cube? Going to make this on stovetop.
TIA
It will be fine without, just might not have as rich of a flavor.
I’m going to make this on stovetop. Do I have to have beef bulion cube?
TIA
Is is ok to use cream of chicken soup
Yep. 🙂
I tried this two nights ago. I followed the directions. The meat was dry. It was more soup than gravy. It was just okay. Will try this again and either use less broth or more gravy packets. Had to serve in a bowl over the rice. Might add some more mushrooms too!
Hmmm… I can’t, for the life of me, figure out why it would be dry! Regardless, the soupy consistence of the gravy is probably the result of a smaller gravy packet. Make sure you use one that makes 2 cups of gravy or 2 of the smaller packets that only make 1 cup. Hope you have better luck next time. And the mushrooms would be GREAT in this!
Thanks for posting such an easy recipe! The meat was so tender after 8 hours and it was delicious!
So great to hear!
Can I make on high for 4 hours?
Sure!
When making this, all you need is the one cup of water? Not the two cups for gravy packet? Just trying to be sure before I mess it up.
That is correct Tabitha, just one cup of water. Enjoy!
Would this still be as good with brown rice?
Absolutely!
I made this today and it was so flavorful and tender. I browned the beef in a robust olive oil and while that was browning I prepared the gravy as it shows on the packet. I combined everything in the crock pot after the gravy and beef finished. I used a cup of beef broth instead of water and added a teaspoon of garlic. The flavor was amazing and it was so tender. This is definitely a new favorite.
That’s great to hear Chrissy! I’m super glad you enjoyed it!
I don’t have bullion cubes since I don’t use them much. Would a packet of the Lipton Beefy Onion dry soup mix in place of the bullion cube and the onion? Thanks!
Sounds good to me! 🙂
Instead of cream of mushroom what else can I use
Any “cream of” soup should work. I would recommend onion.
Do you have to use water? I know the gravy packets call for water, so do you mix it like that then add to pot, or do you just add packet to the pot?
There’s no need for additional water, just what’s called for in the recipe.
How do you make the gravy thicker in the crock pot.
You can make a thickener by combining a tablespoon of cornstarch with a couple tablespoons of cold water. Mix that well and then mix it into the gravy. Cook for an additional 30 minutes on high.
This is very similar to a dish I make. I always brown the meat first, which I think helps. Mine always turns out great. I will have to try this.
Enjoy!
I made this last night and a few bites into the meal, my wife tells me “Print this recipe”. We need to make this again. It was so simple to make and absolutely delicious. My gravy came out a little less thick then I hoped for. It didn’t look like the picture. That’s okay, gave me a reason for a slice of bread to sop it up. If you have any suggestions for making the gravy thicker, please let me know. Excellent and easy meal
I made this last night and a few bites into the meal, my wife tells me “Print this recipe”. We need to make this again. It was so simple to make and absolutely delicious. My gravy came out a little less thick then I hoped for. It didn’t look like the picture. That’s okay, gave me a reason for a slice of bread to sop it up. If you have any suggestions for making the gravy thicker, please let me know. Excellent and easy meal
Glad you enjoyed it! I’m finding each of those gravy packets can be a little different yielding a different texture gravy. A teaspoon of cornstarch mixed with some cold water then mixed into the gravy and cooked for about 30 minutes should thicken things up. .
Thanks Stacey. I’ll have to try that next time. I hadn’t even considered the different brands having different consistency.
Preparing dish and gravy seems a little watery… Any suggestions? Only about 30 minutes left in cook time
You can always mix about 1 tablespoon of cornstarch with a couple tablespoons of cold water and mix it in. It will help to thicken it. All those gravy packets are a little different.
Hi. I want to double the recipe. Do I double all the ingredients?
Thanks!
Melanie
You can probably just double the meat, but I think I would double everything, just to be sure.
Hi! If I want to double the recipe do I just double all the ingredients?
Thanks!
Any ideas on what I could use instead of cream of mushroom? My boyfriend is lactose intolerant.
Do they make any “cream of” soups that are lactose free?
Made this twice now and will continue to keep it on the menu rotation. Thanks for the recipe!!
Can I do this in high for 4 hrs instead of doing it on low for 8?
Sure, but you might find the meat not as tender.
You said you use your slow cooker so not to heat up the kitchen in the summer. Well I think that is a good idea, but I have found that instead of the kitchen, I put my slow cooker out on my patio where it and the electric cord is out of the way. It works so well I just wonder why I didn’t think of it before. No heat at all and boy does it cook corn beef to perfection!
Great idea! Thanks for sharing!
Slow cooker beef tips was the bomb! Made tonight for dinner, used creamy of mushroom soup with roasted garlic, a whole shallot diced, a splash of pinot noir, beef broth in place of bouillon cube and water and the gravy packet. Did a quick sear in dry pan of the meat then threw all into my crock pot. Served over egg noodles. I could have licked the bowl. Will make this again and again….Thanks!
Awesome! So glad it turned out great for you! Way to make it your own!
I would love to see the ingredient or directions do i need to do something special??
You should always find the recipes at the end of the post.
I have to say that I did not enjoy this recipe. The sauce is really flavorless and I wish I had browned the meat before I cooked it. I used golden mushroom soup and brown gravy with onions and it was still flavorless, I can’t imagine using plain soup and gravy. If I cooked this again I would brown the meat, add wine and garlic and fresh herbs. Beef is so expensive so it sucks that this batch was a loss.
Goodness! I’m so sorry you didn’t enjoy it.
im making this tonight but have to substitute onion for a packet of onion soup mix and beef bullion for beef stock. I hope it still comes out tasty.
Hope it turned out great!
I found this recipe online and am so glad I did! I am a working momma so any good crockpot recipes I can find are a life saver. I made this yesterday and my husband and teenage boys loved it. This will be a new staple in my home 🙂 I made double the meat and double the gravy (so as to have enough for two nights) and cooked it for 6 hours on low heat. It turned out absolutely delicious and the meat was perfectly tender. Thank you so much for sharing this one!
Wonderful! These are always the bets comments. So glad y’all enjoyed it so much!
I’m looking for something like this to make for our church for dinner day in June. I have to make it in a large quantity. How could I cook the meat and make sure it is tender. We just have small crock pots. It would take several of them. Usually cooking for 70-80 people
Wow! That’s a bunch of folks! This might not be the perfect recipe for that. My only recommendation would be make several batches.
Hi I was wondering if it would taste different without the bullion cube as I do not have that.?
It will be just as yummy without the bullion. 🙂
How would you translate this into a freezer meal recipe? Would you through all ingredients into a ziplock bag then just dump in slow cooker when ready to use. I am part of a freezer meal club and I think this would be a big hit.
Thanks
Yes, I would do just that.
It’s Heather from Hattiesburg again, and I wanted to let you know that I’ve been making this quite often. It’s a super easy, super flavorful recipe and we love, love, love it! I have to make it when our son comes home from Mississippi State–a huge hit with him and his GF. Not to mention that hubs is crazy for it, too. I don’t know what I ever did without you, Stacey!
LOL! Heather you’ve just made my day – seriously! I’m so glad y’all have enjoyed the recipe! Big smiles from one state over!
I have all of the ingredients except cream of mushroom or celery soup. I do have cream of chicken soup. Wouldthat make it taste weird? I added a can of French onion with beef stock. Can that be a substitute for the cream of mushroom soup?
It will change the flavor slightly, but should work just fine. Enjoy!
I am so glad I came across this recipe for beef tips & rice. The dish was absolutely delicious! I followed the instructions and did not tweak the ingredients. The beef was quite tender and the gravy was flavorful. If I had paid attention to the less than positive reviews, I would have missed out on a great meal. This recipe is a keeper. Thanks for sharing, Stacey.
I’m so glad it turned out so great for you, Valerie!
Made this over the weekend…So, so….good!!
So glad you enjoyed it!!!
I made this today for my family for dinner and it was AWESOME! There are very few things that my whole family likes that they consider a “keeper,” but this made the list! The whole family loved it, which is rare. I will put this in my binder as a great weeknight meal.
I just made this last night and it is fantastic! So easy and so delicious! Thank you.
Awesome! You are welcome!
I’m not a fan of bouillon cubes, so I’d like to use beef broth. Do you know how much? Could I just substitute the water for the broth?
Yes, simply substitute the broth for the water and just leave out the bouillon.
I have 4 of the pickiest eaters on the planet, and I cooked this last night and it was a TOTAL HIT!!!! THIS IS AWESOME AND SO EASY, everyone should enjoy it!! Thanks Stacey……..New meal in this families routine! !!!
Fantastic! I’m just tickled that y’all enjoyed it!
Thank you so much for this recipe…I’m going to make it tomorrow…..tfs
Hope you enjoyed it!
I tried this last night and it was delicious. I read the reviews from other’s so I was able to tweak it to my liking. First off I put it over mashed potatoes rather than rice. I added more water then the recipe asked for because of the complaints of others saying it was too salty. I also added a half a cup of Cabernet wine. I fried the meat and onion together before putting it in the crock pot. I cooked this in 4 hours on the high setting. I will be making this again soon. This is such a wonderful recipe, thank you for posting
Sounds delish, Kristy!
Was this okay when you cooked it 4 hrs on high? I just put it in my crock pot and crossed my fingers it turns out good.
I’m making this tomorrow, am I to just drop the boullion cube straight in the crockpot? I’ve never done this so I want to be sure I don’t need to prepare it first. Can’t wait to try it!
Yep! Just drop it right in. Enjoy!
Hi Stacey,
I used Lipton dry onion soup mix instead of the gravy packet, and stirred in a little sour cream at the end. It was delicious! Thanks for the dinner idea.
Sounds like a delicious substitution!
How long would i cook it on high?
4 to 6 hours
This was amazing! I have the MOST picky eaters at my house but everyone loved this! It is now a requested meal 🙂
That’s wonderful, Beth! So glad everyone enjoyed it!
Hi there, just wanted to say that this recipe is insanely good. I brown my meat in a skillet before I add it to the crockpot (and I double it) and it is to die for! Thanks for the recipe!
Awesome, Nadia! I’m just tickled y’all enjoyed it!
Stacey, this recipe should have a shrine built around it! It was such a hit my DH could hardly wait for leftovers night from it. Since we are such garlic lovers I added 1 tsp. of Garlic & Herb Perfect Pinch to it when reheating and to us that put it over the top in a catagory all it’s own! Your recipes are so easy to ‘personalize’ to suit individual tastes by adding a spice you love. This one is outstanding for: ease of preparation, for being a slow cooker recipe you don’t have to hover over and for not having a jillion ingredients you have to make a special trip to the grocery store to make it! Kudos and keep them coming my talented friend. 🙂
Linda C.
This comment should have a shrine built around it! I’m not sure I’ve ever gotten a more glowing review. Thanks so much, Linda! I’m so glad y’all have enjoyed it!
How much rice do you use for this recipe?
3 to 4 cups of cooked rice usually.
I tried this recipe tonight and it was delicious! My meat was tender, the gravy was full of flavor! Thanks so much!! Best i’ve tried yet!
Wonderful! I’m so glad it turned out well for you!
Hi Stacey,
It’s only me and I have a small crockpot…crockette I think they call them…makes about 2 servings of things…would have to cut the recipe in half….have a jar of Heinz gravy instead of packet…mushroom gravy…1 1/2 cups….so could I just eliminate the soup? and what about beef bullion..? Just basically cut every thing in half or subtract stuff?
Thanks for any help here…
You could simply use the meat and the gravy without any other additions. I might add just a little water as the gravy will thicken as it cooks and since it’s already the right thickness, you’d not want it to get gummy.
GREAT That’s exactly what I’m doing today….added a healthy glob of horseradish and some garlic pepper….we’ll see what I get…I didn’t however sear the meat first….seems like it takes away the point of cooking in crockpot…
Dinner report is it was REALLY good! Horseradish makes gravy so delicious. I did NOT sear the meat and yet it was moist and tender…HOWEVER….I had an entire pound of stew beef….I’m not a big meat eater but it came out to only one serving of the beef when it was done! Like the meat melted?? Didn’t shred into the gravy as that was nice and smooth but the pound of beef sure didn’t amount to that when it was done cooking! No clue why…this will for sure go into my menu rotation ….regardless of melted or not it was REALLY good!!
So glad you enjoyed it!
HI , did you do anything to your meat? or did u just put it right in to the crock pot? i just got the meat out of the freezer to defrost for when i make this tomorrow, if the meat still hard can i defrost in the microwave and then put it in the crock pot?
Nope. Some might sear the meat first, but it’s one additional step that I don’t feel is necessary. Yes, you certainly can defrost it.
I didn’t have time to make this in the slow cooker, so I decided to try it in a pot on the stove. It was super easy to do that as well and the flavor was wonderful!!!! Quick and easy to do. Thanks for such a great recipe. I will definitely be checking out your website! Happy to have found you.
I don’t have a pack of gravy mix & its too late for a store run & I have to be at work early. Any suggestions about a substitute?
Try adding an extra bullion cube and about a tablespoon of flour. It won’t be exact but it will get you close.
Could i freezer this ahead of time? before cooking?
@Kelly Bundy, you can pretty much freeze anything, except milk and any kind of “cream of….” soups, as it seperates. Freeze all and when you are ready to cook it, then add the cream of…. soups into the slow cooker. I have cooked other dishes like this and sometimes cook it frozen, adding my soups then, just add a little more time for the cooking.
Hi! Do you mix the gravy according to the package directions and pour over or put it in dry? It doesn’t say and I don’t want to mess it up. 🙂 Thanks
No, you simply add it to the other ingredients listed.
My son won’t eat anything with onions. Do you think it would be fine omitting the onion?
Sure! You could also add a teaspoon or two of onion powder to get some of the onion flavor without having the onions.
Great! Thank You!
Could i put all ingredients in a freezer bag, thaw then put in crockpot…make it into a freezer meal?
I don’t see why not!
Should I prepare the bouillon (melt in 1 cup of boiling water and gravy 2 cups water) before putting in the crock pot along with the 1 cup of water?
Nope, just drop it in the slow cooker with the other ingredients.
Thank you!
If I were to add veggies like celery or mushrooms like the comments, would I add it in the beginning or midway through?
It really depends on what type of vegetables. I’d probably just add them in the beginning to save time.
I used beef broth instead of beef bullion and 1/2 the water. It was less salty and very good I put it over mashed potatoes. Plus I add extra gravy mix with 1/2 water. Its a very good!!
I forgot to mention I brown the steak tips in extra virgin olive oil.
Does this really only make 4 servings? 1/2 lb of meat per person seems like a lot….
The meat shrinks when it cooks. You might could squeak out 5 portions if they are small.
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
It really doesn’t matter. You can mix all the ingredients together in the slow cooker crock and then add the meat if you’d like.
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!
Yum!! Hope y’all enjoyed it!
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!!
Thanks, LeeAnn!
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.
It makes a decent amount of gravy, but there’s no harm in having some extra! 🙂
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!
i’m flattered, Krystal! So glad y’all enjoyed it!
I’ve got this cooking in the Crockpot right now. Perfect Football Sunday meal!
Hope y’all enjoyed it!
Has anyone tried cooking this recipe on high? If so for how long and how did it turn out? Thanks!
I am trying it on high now!
Enjoy!
Can I cook it on high? IF SO HOW LONG?
Sure! About 4 hours should do it.
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!
Fantastic! I’m so glad it turned out well and that y’all enjoyed it!
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!
I would do 300° for about 2.5 to 3 hours.
I have everything but the beef bullion…. if I used a chicken bullion… would it mess up the flavor??
The flavor might be a tad different, but I think it will be just fine.
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.
That’s wonderful, Janene! So glad to hear!
Instead of using stew meat, can I use Top Sirloin?
Absolutely!
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.
It’s also good to use red wine in place of the water.
It certainly is!
I use a cup of beef broth in place of the beef cube.
I just bought a ninja foodi last night and I am wondering has anyone tried to pressure cook the tips instead of waiting for them and if so how did it go?
I make this is a pressure cooker…either way it’s fantastic.
Yum!
How long do you cook it in the pressure cooker?
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.
Thanks for the info, Valerie!
Hi, I, too, used a Westbend rectangle slow cooker for many years…I love it! After many years of using it, I finally had to get a new one. I got an Crock pot cooker and I keep burning the food plus clean up is much harder. Contacting Westbend for a new “old reliable ” slow cooker!
@Ann
Worth very penny and then some, these are the best slow cookers in the world.
https://www.ebay.com/itm/Vintage-1950s-Chrome-Sunbeam-CF-5-1500-Watt-Cooker-Deep-Fryer-/121702006119?pt=LH_DefaultDomain_0&hash=item1c56013d67
The interiors can be cleaned to shiny like new condition with steel wool or a polisher on a Dremel tool.
A couple of years ago, new food safety mandates raised the lower temperature of crock pots, and now they get too hot too quick.
I HAVE USED MY WEST BEND FOR YEARS ALSO. IT IS ALSO EASY TO CLEAN. IT IS THE SAME AS YOURS. I LOVE IT. THIS RECIPE SOUNDS LIKE MY BEEF STEW RECIPE. I BOIL MY MEAT IN SPICES (LIKE ONION POWDER, GARLIC SALT, MRS DASH, & DRIED ONIONS). IT BOILS DOWN BUT I PUT MORE WATER AND USE THIS MEAT JUICE TO MAKE MY GRAVY. PUT DICED POTATOES AND CARROTS AND PUT IT OVER RICE. THE FAMILY LOVES IT.
Oh, That’s sounds lovely! Can you share your recipe as I like to use ALL fresh ingredients and not packaged foods. [email protected] Thank you!
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!
You are so welcome!
I live in the Colorado mountains, higher altitude and low humidity. I use my crock-pot year round. MY problems are: 24 mile round trip to Walmart, 2 hour round trip to Sams Club and 5 1/2 hour round trip to Costco.
Think ” Amazon” next day delivery!
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.
Thank you, Elizabeth! And thanks for your support!
We are allergic to mushrooms at my house. Whàt is a good substitute?
I would imagine any other “cream of” soup would work, especially something like celery or onion.
Canned potatoes sound good to me for a substitue
Thanks for asking that, I was just wondering the same thing. We are not allergic, but my hubs will NOT eat anything with mushrooms! Kids either 🙁 Think I am going to try with cream of onion.
Hope it turns out great for you!
Mine family is like that too, i found that if I strain the mushrooms out they never know! LOL
🙂 Shhhh…
For those that don’t like mushrooms, if you use Progresso mushroom, it doesn’t have mushroom chunks, and you would never know they’re in there.
Thanks for the great tip!
I hate mushrooms too but can cook with Cream of Mushroom soup and add it to the crockpot with some onions and I never taste the mushrooms. That taste like bits of beef. Try that. Mushrooms are cut very thin and is not recognized as such.
What about using a can of french onion soup?
Sounds like a great addition!
May end up too salty. French onion soup tends to have tons of sodium in it
They now make cream of bacon soup. No lie! I’m thinking that would work well.
I’ve used it with chicken breasts in the slow cooker and it was wonderful!
YES!! I’ve absolutely got to try that!
cream of celery or cream of chicken would b a good substitute for cream of mush.
I am also allergic to mushrooms. I’ve tried cream of onion and cream of celery. I like the cream of celery best since it already has onions in it.
Thanks for the tip!
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!!! 😀
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?
I bought a Cuisinart slow cooker on clearance a few years ago at Kohl’s and use that one more than anything else.
I think I will cook this on top of the stove….my CrockPot is getting old…
I know we will love this dish…
Enjoy!
Yum. I am going to make this over the holiday weekend.
I hope you’ll enjoy it!
I made thus and found that it was very salty and the beef never really tenderized. I added more water and that took care of the saltiness but meat still tough. Am I doing something wrong ?
How long did you cook it, Helen?
Helen, I browned my meat in a skillet for a couple of minutes before putting in the crockpot. Very tender when they were done cooking.
Glad it turned out well for you!
you can always add a tablespoon or two of sour cream to counter the salt
Unseasoned meat tenderizer.
A raw potato added will soak up the salt.
Making this recipe again for the 2nd time! My family loved it! I served it over egg noodles, very hearty and flavorful dish! Thank you for sharing your recipe it’s definitely going I’m the make again folder! I hope you and you’re family are staying safe and healthy… Merry Christmas
I’m so happy to hear you’ve enjoyed this one, Susan!! Merry Christmas!!