Crockpot beef tips and gravy
Tender beef tips and mushrooms in a rich brown gravy that cooks itself all day, spooned over fluffy white rice.
- 550 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $3.88 a serving
- 550 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 2 lb stew beef
- 1 yellow onion, diced
- 8 oz white mushrooms, sliced
- 1 onion soup mix, envelope
- 1 package brown gravy mix
- 1 can cream of mushroom soup
- 2 cups long-grain white rice
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- ½ tsp black pepper
- 4 cups water, divided
Each serving has about 550 calories, 37 g protein, 62 g carbs and 16 g fat, and costs about $3.88 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No stew beef? Chuck roast works.
- No yellow onions? White onions or red onions work.
- No long-grain white rice? Jasmine rice or basmati rice works.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Put the stew beef, onion and mushrooms in the slow cooker and with the pepper.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
the onion soup mix, gravy mix, soup and 1 cup of the water until smooth, and pour it over the beef.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Cover and cook on low 7 to 8 hours, until the beef is .
Fork-tender. Fork-tender means cooked until a fork slides in with almost no push. It’s how you know potatoes, carrots or slow-cooked meat are soft all the way through.
How you’ll know: The fork slides in and out easily, and meat pulls apart with very little effort.
Timer: 420 min
Dolly’s tip: Stew beef stays chewy until it suddenly doesn’t. If a piece still fights back, give it another hour.Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
About 30 minutes before serving, bring the rice and the other 3 cups of water in a .
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Cover, turn the heat to low, and cook 18 minutes.
Low heatTimer: 18 min
Stir the beef tips, taste the gravy, and stir in of water if it’s thicker than you like.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Spoon the beef tips and gravy over the rice and scatter the parsley on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
