No Bull, Just Beef and Rice
by Keleigh May on May 26th, 2014

Beef Tips with Rice
  • 2 pounds lean stew beef
  • 3 tablespoons butter
  • 1 ½ tablespoons flour
  • 1 ½ cup beef broth
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon balsamic vinegar
  • ½ teaspoon molasses
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3 bay leaves
  • salt and pepper
 
Wild Rice:
  • 1 cup wild rice
  • 2 cups beef broth
  • 1 tablespoon butter
  • ¼ teaspoon garlic
  • salt and pepper
Directions:
Trim excess fat off of the beef tips and coat with salt and pepper. In a large skillet melt one tablespoon of butter and brown beef tips over medium heat (Make sure you don’t over crowd the pan, I normally do about a half pound at a time). Once beef is slightly browned, use a slotted spoon and transfer beef to a crockpot (Use a slotted spoon so that you can use the beef dripping in your sauce).
In the same skillet you used for the beef, reduce heat to medium/low and melt 2 tablespoons of butter. Once butter is melted whisk in 1 ½ tablespoon of flour, pouring in ½ tablespoon at a time (you will want the melted butter and flour to form a thick consistency). Whisk in beef broth, Worcestershire sauce, balsamic vinegar, molasses, garlic and onion powder.  Stir in 3 bay leaves, salt and pepper.
 Pour sauce over the browned beef tips in a crockpot and stir. Cook on low for 6-8 hours (or on high for 3-4 hours). 
To prepare wild rice, combine the wild rice with beef broth, butter, garlic, salt and pepper in a saucepan. Bring to a boil over medium/high heat. Once boiling, reduce heat to low and cover. Cook for 20 minutes or until rice has absorbed all liquid. Serve beef tips over wild rice (be sure to remove the 3 bay leaves before serving).  You can also freeze beef for another time.
 
Special Note: Don’t have a crock pot? Simply cook beef tips in a greased baking dish at 275 degrees for 3 hours or until beef is incredibly tender.
 
Reheating Instructions:  Let frozen beef tips thaw overnight in the refrigerator.  Preheat oven to 350 degrees. In a greased baking dish bake thawed beef tips in oven for 20-30 minutes or until warm. You can also microwave in a microwave safe bowl. Reheat thawed beef tips for about 2 minutes. (Reheating time varies based on microwave wattage). Cook and place on a fresh batch of wild rice and serve. 
Me and my Mamaw this past Mother's Day.
This dish is a Canter family staple. My Mamaw has made this for Thanksgiving/Christmas for as long as I can remember. Her recipe calls for Campbell's Golden Mushroom Soup. I wanted to see if I could make it without canned soup and still have the same delicious flavor (plus I'm not a huge fan of mushrooms so I got rid of them too). After many attempts to get the flavor just right, I finally suceeded. If your looking for a way to make a healthier version of a family favorite, where there's a meal, there's a way!


Posted in Dinner, Easy to Freeze, Pickey Eater Friendly, Crock Pot Meals    Tagged with where theres a meal, theres a way, cooking blog, food blog, beef and rice, no bull, Easy to Freeze, Kid Friendly


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