SLOW COOKER BEEF TIPS RECIPES

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SLOW COOKER BEEF TIPS AND RICE RECIPE | ALLRECIPES



Slow Cooker Beef Tips and Rice Recipe | Allrecipes image

Slow-cooked beef cut into bite-sized pieces, and the cooking juice is used to make the gravy. An all-day cook makes the beef just right.

Provided by Barry Key

Categories     Everyday Cooking

Total Time 7 hours 20 minutes

Prep Time 20 minutes

Cook Time 7 hours 0 minutes

Yield 6 servings

Number Of Ingredients 8

1 (32 fluid ounce) container beef broth
1 (10.75 ounce) can condensed cream of mushroom soup with roasted garlic
¼ large onion, chopped
¼ large onion, sliced
1 (2 pound) beef rump roast
2 tablespoons butter
2 tablespoons all-purpose flour
4 cups cooked brown rice

Steps:

  • Mix beef broth, mushroom soup with roasted garlic, chopped onion, and sliced onion together in a slow cooker until thoroughly combined; place the beef rump roast into the soup mixture, cover the cooker, and cook on Low until beef is very tender, at least 7 hours.
  • One hour before serving time, remove the roast from the cooker and cut into bite-size pieces; remove and strain 2 cups of beef broth and set aside. Return beef pieces to the slow cooker.
  • Melt butter in a heavy skillet over medium heat and stir in flour to make a paste. Reduce heat to low and cook and stir the flour mixture until it bubbles and turns golden brown, about 15 minutes. Watch carefully because the mixture burns easily. Whisk about 1/4 cup of the reserved beef broth into flour mixture at a time and bring gravy to a simmer.
  • To serve, spoon brown rice onto serving plates and top with beef pieces; pour gravy over beef.

Nutrition Facts : Calories 440.4 calories, CarbohydrateContent 37.9 g, CholesterolContent 79.2 mg, FatContent 16.8 g, FiberContent 3 g, ProteinContent 31.8 g, SaturatedFatContent 6.9 g, SodiumContent 775.3 mg, SugarContent 1.8 g

SLOW COOKER BEEF STEW WITH DUMPLINGS - SLOW COOKER RECI…



Slow cooker beef stew with dumplings - Slow Cooker Reci… image

Try this tasty slow cooker beef stew recipe for a wintry midweek meal. Add the dumpling dough to the stew one hour before the end - the ultimate comfort food.

Provided by The Good Housekeeping Cookery Team

Categories     feed a crowd    comfort food    dinner

Total Time 5 hours 25 minutes

Prep Time 25 minutes

Cook Time 5 hours

Yield 6 servings

Number Of Ingredients 14

2 tbsp.

vegetable oil

1

onion, roughly chopped

2

medium parsnips, cut into 2.5cm pieces

2

medium carrots, cut into 2.5cm pieces

1

large leek, cut into 1cm slices

3 tbsp.

tomato purée

1

.2kg braising steak, cut into 4cm chunks

Plain flour, to dust

200 mL

red wine

600 mL

beef stock

3

fresh rosemary sprigs

1 tbsp.

dried parsley

60 g

suet

125 g

self-raising flour

Steps:

  • Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.

    Cover and cook on high for 5hr or until the beef is tender.

    After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml cold water and stir to make a soft (and slightly sticky) dough.

    Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes

Nutrition Facts : Calories 526 calories

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