Julia's Simply Southern: Stewed Beef Tips and Rice >

Thursday, August 24, 2017

Stewed Beef Tips and Rice

Stewed Beef Tips, served over rice or buttered noodles, is a time tested favorite recipe. The method of stewing meats has been around since people started cooking. It remains popular today because it is easy and delicious. Back in ancient times it was probably much easier to prepare meats this way since they were cooking in a pot over open fire. The old saying "if it ain't broke, don't fix it" pops into mind.

I recall growing up watching family cooks stew meat. Sometimes with a gravy such as this dish, which has always been a favorite of mine. Other times the meats were just stewed and served as is. To me the latter version was always a bit bland. Besides, I like gravy! Most people do.

I think you can probably imagine that with a few more ingredients this recipe can turn into many other things, such as with the addition of vegetables, you end up with beef stew. Another favorite for many. So this basic recipe is a good one for any cook to have in their collection of go to meals.

The recipe is versatile and can be made in a slow cooker. I prefer the stove top method because your meal is ready to serve in an hour.


  • 1 tsp Bacon Fat
  • 1 tbs Butter
  • 1.5 - 2 lbs Beef
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 c Beef Stock
  • 1 tsp Better Than Bouillon Beef Base
  • 1/4 c Water
  • 1 tbs All Purpose Flour
  • 10.5 oz Cream of Onion Condensed Soup 

In a stock pot, add bacon fat and butter. Heat over medium high.

While the pot comes to temperature, cube your beef into bite size cubes, about one inch in size.

You can use any cut of beef you prefer. Roasts, steaks and other beef cuts all work well. I tend to buy pieces to cube myself but you can also find beef already cubed. I find it is generally a bit more expensive so I just cube myself. 

Add the cubed beef to the pot and brown. You're not cooking the meat all of the way through, just browning the outer edges. It will cook the rest of the way while it stews. 

Season the meat with salt and pepper.

Add the beef stock and beef bouillon base. Cover the pot with a lid and reduce the heat to medium low. 

Allow to cook for 30 minutes.

Next make a slurry to thicken things up. Add water to a liquid measuring cup and add the flour. Whisk together well until the flour is incorporated with the water.

Add slurry mixture to the stewing meat. You should notice it begins to thicken after a moment.

Add the Cream of Onion (Cream of Mushroom works well too) to the pot and stir to combine.

Note: You will want to avoid using cornstarch to thicken in this recipe. When cornstarch is used in thickening, it should be for gravies and sauces that are removed from heat/cooking immediately. Since we are cooking this dish for another half hour, the cornstarch thickened mixture will return to a more liquid consistency and not hold up as it should. Trust me on this, I've made the mistake a couple of times. The flour thickening used for longer cooked sauces hold up better. 

Return the lid to cover the pot and cook another 30 minutes. Done!

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Weekend Potluck


  1. Thanks so much for sharing your wonderful post with us at Full Plate Thursday this week. Please keep our great state of Texas in your thoughts and prayers as we are struggling with the aftermath of Hurricane Harvey. Hope you have a good week.
    Miz Helen

  2. It's almost the same recipe I use, except I start with onions,celery and garlic. I season with pepper, no salt because there's plenty of salt in the can of soup. I also add peas or carrots because my husband likes a veggie and not just all starch

  3. Do you have crock pot directions too?


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