Slow Cooker Beef Tips & Gravy

I have another slow cooker recipe for y’all! Slow Cooker Beef Tips & Gravy is something that I grew up eating in Texas. Unfortunately, I never got my mom’s recipe before she passed away but I think she would approve of my version. It is SO easy and tastes like you put much more effort into it than you do! You don’t even have to brown the meat beforehand. Just add everything to your slow cooker and let it do all the work for you!

This is such a great way to use stew meat instead of just making stew. The meat turns out so tender and melts in your mouth! The use of the gravy mix adds thickness and lots of rich flavor. If you happen to be a mushroom hater, you can leave them out. You can also use fresh or dried parsley. Serve these delicious beef tips over mashed potatoes, rice, or egg noodles. As you can see, we prefer them over creamy, buttery mashed potatoes. Yum!

I love the McCormick Organic Brown Gravy mix!

This would also make a fantastic freezer meal. Just add everything (raw) to a freezer bag and save for later. Then on a busy or a “too tired to cook” night, you can just dump it in the slow cooker and be done with dinner!

Sponsored post for Lee’s Marketplace.

Slow Cooker Beef Tips & Gravy

  • Servings: Serves 6-8
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Ingredients

3 lbs beef stew meat
8 oz button mushrooms, sliced
1 yellow onion, sliced
1 (14.5 oz) can beef broth
2 (.87 oz each) packets brown gravy mix
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons fresh parsley or 1 tablespoon dried

Directions

Place stew meat, mushrooms, and onions in a slow cooker. In a medium-sized bowl, whisk together broth, gravy mixes, Worcestershire sauce, garlic powder, onion powder, salt and pepper.

Pour over meat and vegetables. Cook on low for 7-8 hours or high for 4-5 hours. Just before serving, stir in parsley. Serve over mashed potatoes, rice, or egg noodles.

Note: If you want the sauce thicker, take the lid off of the slow cooker for 30 minutes before serving (but leave heat on).

Slow Cooker Chicken Tortilla Soup

With all the chaos in our world right now, I have been feeling a little uninspired in the kitchen honestly. I decided to ask my followers on Instagram what recipes they’d like to see from me and the unanimous answer was “pantry staples.” People are stocking up right now then hunkering down and want to be able to cook from what they have using fewer fresh ingredients. I totally get that because I’m right there with you! The recipes that I use the most canned ingredients with are soup. I can’t believe that I haven’t shared my Slow Cooker Chicken Tortilla soup with y’all yet!

This recipe is simple and versatile! There are several options to choose from for the chicken (check recipe notes) and you can also use whatever plain canned tomatoes you have. Even swap the black beans out for pinto or kidney if that’s all you have. The recipe calls for cilantro and that was the one ingredient I didn’t have when I made this today. It was totally fine without it! You’re getting a short and sweet blog post today because life is a little weird and crazy. Just doing the best I can! Add this delicious, flavorful, easy soup to your menu ASAP because I’ll bet that you already have most of the ingredients on hand. Stay safe and healthy y’all!

Sponsored post for Lee’s Marketplace.

Slow Cooker Chicken Tortilla Soup

  • Servings: Serves 6-8
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Ingredients

2 cups cooked chicken
1 (15 oz) can crushed or diced tomatoes
1 (10 oz) can mild red enchilada sauce
1 (4 oz) can diced green chilies
1 (15 oz) can black beans, rinsed and drained
32 oz chicken broth
10 oz frozen corn (or 1 can, drained)
1 small onion (yellow, white, or red), diced
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Toppings:
Crushed tortilla chips
Shredded cheddar or Monterrey Jack cheese
Sour cream
Avocado

Directions

Place all ingredients except for cilantro and lime in a slow cooker. Stir to combine. Cook on low for 6 hours or high for 3 hours. Just before serving, stir in cilantro and lime juice. Garnish individual servings with toppings of choice.

Notes:
1. For the chicken, you can use shredded rotisserie, whole chicken (cooked and shredded), cooked chicken breasts, or canned chicken.
2. This doesn’t have to be made in a slow cooker. You can also cook on the stovetop by bringing to a boil in a large pot and simmering for 30 minutes.