These slow cooker beef tips over rice are warm, comforting, and perfect for busy nights.
I’ve mentioned before that I am always looking for a good slow cooker pot roast recipe that doesn’t use canned soups. I found one at Food Dolls and wanted to give it a try. I had never added cream to a pot roast before, and I was interested to see how it would work. On this particular occasion, I was doing my grocery shopping at Trader Joe’s, and beef roasts (that aren’t pre-seasoned) aren’t something they carry. Not wanting to go to another store, I got some good-looking stew meat instead and morphed the recipe into slow cooker beef tips instead of pot roast. This substitution also made it an inexpensive recipe, and the vegetables help stretch one pack of meat to feed the whole family. I made a few other changes and came up with this version. Maybe my favorite part, besides the tender, moist meat and savory sauce, was the fact that the wine dyed the fat in the meat pink. I should have taken a photo of that, but you can see for yourself the fun of getting a hot pink bite of beef in your dinner bowl.
Print Slow Cooker Beef Tips over Rice
You will love these moist, flavorful chunks of beef with vegetables served over rice.
- Total Time: 8 hours 5 minutes
- Yield: 5 1x
Ingredients
- 1 1/2 pounds beef stew meat
- 16 ounces baby carrots
- 8 ounces mushrooms quartered (I didn’t add these because my husband doesn’t like them, but the recipe begs for mushrooms if you ask me!)
- 1 yellow onion quartered and sliced
- 4 cloves garlic crushed or minced (or 1 tsp. garlic powder)
- 2 beef bouillon cubes
- 1 teaspoons dried oregano
- 1 cup red wine
- 1/2 cup half and half
- 3/4 cup water
- freshly ground black pepper to taste
- 1 1/2 cup uncooked rice
- 1 tablespoon corn starch
Instructions
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Dump all ingredients except the rice and corn starch into your slow cooker. Stir to combine.
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Cook on low for 8 hours. If you are home, stir a couple times during the day.
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A half hour before serving, prepare rice according to package directions. (If you are serving brown rice, allow longer for cooking time.)
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While rice cooks, add corn starch to 1/2 c. cold water, and mix very well with a whisk or fork. Stir this corn starch slurry into the beef mixture in your crockpot.
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To serve these slow cooker beef tips, place rice in a bowl, and scoop beef and vegetables over the rice. Enjoy!
- Prep Time: 5
- Cook Time: 480
- Category: Main
- Cuisine: Slow Cooker
Bety Greeley says
Can you freeze left over?
Sandra says
Is the red wine in your recipe red wine vinegar? If I don’t have red wine can I do without?
Andi Gleeson says
Hi, Sandra. The wine in the recipe is red wine and not vinegar. If you prefer to skip the wine, I would eliminate the bouillon cubes and use beef broth instead. Hope that helps. Thank you!
Enrique says
Hi, this was my first time ever using an slow cooker, i found your site and this recipe caught my eye, i tried to follow the instructions faithfully and the result were pretty good, but i do have a couple of question, i didnt have corn stach so i change it by flour (3 tbsp mixed with water ) , the result was ok i guess, didnt know what to expect but it wasnt creamy, just a little bit more thick.
The other thing that i noticed is that it was very low on salt, but then i realize that there wasn’t salt in the recipe , i havent added since i dont know how much i should add.
thanks for your recipe, hope this feedback help.
Andi says
Hi, Enrique. Stirring flour into cold water doesn’t work quite as well as cornstarch. With flour, you are likely to get clumps, but cornstarch dissolves nicely into a slurry. I didn’t add salt to this recipe because bouillon cubes are very high in salt, but you can always add more to taste. I hope you liked your finished dish and will find more recipes here you’d like to try. Thank you!
Alison says
My family is currently on a pretty strict diet that wouldn’t allow the wine, boullion cubes, or dairy… could I replace with beef broth possibly? Any other suggestions? Maybe some tomato juice?
Andi says
Hi, Alison! You might want to try this recipe instead. Let me know if that one would work better for your diet.
Joann says
Hi Andi, Just saw this recipe for the Slow Cooker Beef Tips and they look delicious. But I do have a question. Could these be served with either egg noodles or mashed potatoes? For some reason I cannot get rice to turn out for me :( . But I think I will add some cubed red potatoes if I serve with noodles. Thanks so much can’t wait to try probably this weekend it suppose to get very cold. :( :( I hate winter.
Andi says
Hi, Joann. Of course, you can serve the meat over whatever you like! I hope you enjoy it :)
Bill "the rookie" says
Do you brown the meat before mixing all ingredients?
Andi says
Hi, Bill. I don’t brown the meat, but you certainly can if you feel like you get a better result that way in the slow cooker. They say it helps to seal in the juices, but I like it just fine without the searing step and prefer to take the easy route :)
Andi says
Thanks for the recipe! I will be making this tonight, We have been looking for a new slow cooker recipe to throw into our rotation and this one sounds easy and perfect for us since my husband works crazy odd hours. I was wondering if you could substitute the half and half for whole milk since I don’t normally keep heavy dairy products on hand.
Thanks again!
Andi says
Hi, Andi! I hope this dish turned out well for you, and I’m sorry I didn’t get back to you about the half and half sooner! You can definitely use milk instead. I am hit and miss with having half and half around. Sometimes I put it in my coffee, and other times I just use milk. Thanks so much for your comment!
Jo says
Instead of carrots I used bell pepper, the aroma is heavenly. Taste great.
Andi says
Hi, Jo! I’m so glad you liked it! Thanks for taking the time to come back and let me know :)
Ellen says
I made this last night and my family really liked it. I used a Shiraz wine and it smelled “winey-er” than it tasted. Also, sirloin strips were on special at my grocery store and I used those for the meat. We will be making this again!
Andi says
Hi, Ellen. Thanks so much for coming back to let me know how you liked it. I’m so glad it was a hit at your house too!
Georgia Curless says
Why will it not print just the recipe without the other five pages you don’twant.
Andi says
Hi, Georgia. When you click on the “Print” button within the recipe (to the right of the cook time), it should open up a printable view of the recipe only that looks like this:
Did you try clicking that button and nothing is happening? It does open in a new tab or window, so maybe that is disabled in your browser. Let me know if you still can’t get it to work. Thanks!
tanya says
I’m all for dump and go! I barely have time for more! This looks comforting and delicious Andi!
The Weary Chef says
Thanks, Tanya! Its great leftover too, so good for easy lunches during the week.
Sandra - The Foodie Affair says
Just printed this to make this week! Crockpot meals are lifesavers during the week for me!
The Weary Chef says
I hope you like it, Sandra! Will you use mushrooms? I love them, but I skip them in recipes sometimes since they aren’t my husband’s favorite thing. Thanks so much for your comment!