Beef Tips & Gravy My Way
NeedTaste |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 . 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.
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INGREDIENTS :
2 pound(s) beef stew meatfrozen
1 package(s) dry onion soup mix
2 can(s) cream of mushroom soup
10.5 oz each
1 can(s) cream of chicken soup
10.5 oz
1 teaspoon(s) minced garlic
1 medium onion
sliced medium thickness
1 pound(s) sliced mushrooms
1/2 teaspoon(s) Herbs de Provence
1/2 teaspoon(s) celery salt
- garlic salt & black pepper
to taste
1 teaspoon(s) Better than Bouillon beef base
1 cup(s) water
INSTRUCTIONS :
Place sliced onions in the bottom of a Crock Pot. eason 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. tir together remaining ingredients except mushrooms. our over meat. Cover. Cook on low for 8-10 hours. n the last hour add mushrooms. Cook until mushrooms are done. Serve over wide egg noodles rice or mashed potatoes. We had noodles.