I have a thing about rice and brown gravy. I always have. It’s not something you see often but, to me, something special happens when you spoon rich beef gravy over rice. It’s like happiness on a fork. It’s one of my favorite “comfort foods” on a chilly or rainy day.
This weekend I had a friend who was suffering from the nasty respiratory infection that’s going around so I made Southern Style Beef Tips and Rice for her family. I also made them a pie because, well… doesn’t pie make everything better? Maybe doctors should pass out more pies than pills?
This is a great recipe to bring to a potluck or to someone in need of a hot meal. It reheats well so you can make it ahead of time. Remember to save a little bit for yourself so you can experience happiness on a fork 🙂
Warning: Your house will smell amazing and you may experience a lack of patience as it cooks.
Southern Style Beef Tips and Rice
- 3 pounds beef tips or stew meat
- salt and pepper
- 1 onion, peeled and chopped
- 1 green pepper, seeded and chopped
- 1 can cream of mushroom soup
- 1 package onion soup mix
- 2 tablespoons worchestershire sauce
- 3 cloves garlic, minced
- 2 cups beef broth
Season beef with salt and pepper and place in a baking dish or a slow cooker. Top with onions and peppers.
In a separate bowl, whisk together cream of mushroom soup, onion soup mix, worchestershire sauce and garlic until smooth. Whisk in the beef broth until combined then pour over beef.
Bake at 300 degrees for 4 hours or, if using slow cooker, cook on low for 8-9 hours.
Serve over rice.
Optional: If you like more of a gravy consistency, melt 2 tablespoons butter in a saucepan over medium heat. Add 2 tablespoon all-purpose flour and cook and stir for 1 minutes. Slowly whisk in a half a cup of the cooking liquid until smooth. Add another cup and stir until smooth. Add remaining cooking liquid (You don’t have to drain the meat – just ladle out a good portion of it.) Simmer gravy for a couple of minutes or until thickened then add back to meat and serve.