Ingredients:

  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 1 (10.75 oz) can condensed cream of mushroom soup
  • 1 (1 oz) packet dry onion soup mix
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/4 cup all-purpose flour (optional)
  • 1/4 cup cold water (optional)
  • 2 cups long-grain rice
  • 4 cups water

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides.
  2. Add chopped onion and minced garlic to the skillet. Sauté until softened, about 5 minutes. Add mushrooms and cook for a further 3 minutes until soft.
  3. Transfer the seared beef and sautéed vegetables to the Crockpot.
  4. Stir in cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, thyme, and pepper.
  5. Cover and cook on Low for 6-8 hours or on High for 3-4 hours, or until beef is very tender.
  6. While the beef is cooking, cook rice according to package directions.
  7. If desired, whisk together flour and cold water in a small bowl to create a slurry. Stir the slurry into the Crockpot during the last 30 minutes of cooking to thicken the gravy.
  8. Serve the beef tips and gravy over cooked rice.