beef tips & gravy my way
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!
Blue Ribbon Recipe
This is an incredibly easy dinner to prepare. The different soups make this dish extra creamy and perfect to serve over rice or pasta. It's really full of flavor. The meat cooks to perfection and is very tender. Big chunks of mushrooms and onions are so good in the flavorful sauce. The gravy is very thick, so make sure to stir every so often to keep the sides from burning. Stirring also breaks up the frozen meat a bit.
Ingredients For beef tips & gravy my way
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2 lbbeef stew meat, frozen
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1 pkgdry onion soup mix
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2 cancream of mushroom soup, 10.5 oz each
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1 cancream of chicken soup, 10.5 oz
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1 tspminced garlic
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1 mdonion, sliced medium thickness
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1 lbsliced mushrooms
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1/2 tspHerbs de Provence
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1/2 tspcelery salt
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garlic salt & black pepper, to taste
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1 tspBetter than Bouillon beef base
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1 cwater
How To Make beef tips & gravy my way
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1Place sliced onions in the bottom of a Crock Pot. -
2Season frozen stew meat with garlic salt and 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.)
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3Stir together remaining ingredients, except mushrooms.
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4Pour over meat. Cover. Cook on low for 8-10 hours.
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5In the last hour, add mushrooms. Cook until mushrooms are done. Serve over wide egg noodles, rice or mashed potatoes. We had noodles.
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