Beef Tips & Gravy My Way

LESLIE TRYTHALL

By
@LTPT1986

This recipe was perfect for a work night. Started it in the morning around 6:30. I was worried about the meat being dissolved, cooking so long. So I started with frozen meat. It worked. I tasted it when I got home & added the herbs de provence & celery salt with the mushrooms. Just right! Thanks so much for the inspiration Debbie!


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Comments:

Serves:

6-8

Prep:

10 Min

Cook:

10 Hr

Method:

Slow Cooker Crock Pot

Ingredients

2 lb
beef stew meat, frozen
1 pkg
dry onion soup mix
2 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
1 tsp
minced garlic
1 medium
onion, sliced med. thickness
1 lb
sliced mushrooms
1/2 tsp
herbs de provence
1/2 tsp
celery salt
garlic salt & black pepper, to taste
1 tsp
better than boillion beef base
1 c
water

Directions Step-By-Step

1
Place sliced onions in the bottom of a crock pot.
2
Season frozen stew meat with garlic salt & black pepper to taste & place on top of onions.( I put my stew meat in a quart freezer bag before freezing, so it would fit in my round crock pot frozen.)
3
Stir together remaining ingredients, except mushrooms. Pour over meat. Cover. Cook on low for 8-10 hours. Stir & add mushrooms. Cook until mushrooms are done. Serve over wide egg noodles, rice or mashed potatoes. We had noodles.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American