Slow Cooker Beef Tips and Gravy

Slow Cooker Beef Tips and Gravy is the definition of comfort food--easy, tender, and delicious!  Wait until you smell the tantalizing aroma!

Slow Cooker Beef Tips and Gravy

1.5 to 2.5 lbs. beef tips or stew meat

1 packet dry onion soup mix

1 (10.5 oz.) can cream of mushroom soup (lower sodium--look for 17% on the label)

1 (14.5 oz.) can beef broth (low sodium)

3 tbsp. cornstarch for the gravy

Put beef tips or stew meat in a 5 or 6 qt. slow cooker.  In a medium bowl, combine dry onion soup mix and mushroom soup.  Slowly add beef broth stirring well.  Pour soup mixture over beef.  Cover and cook on low for 8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 3 tbsp. of cornstarch with just enough cold water to make the mixture a liquid. Turn the slow cooker on high, and stir in the cornstarch mixture.  (If using a larger amount of meat, you may need to add additional cornstarch/water.) Put the lid back on.  When the gravy starts to boil around the edges, take the lid off so that the gravy can thicken a bit more.

Serve over rice, mashed potatoes, or egg noodles. 

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Slow Cooker Tamale Pie

Slow Cooker Tamale Pie is a southwest-style main dish with a hearty filling of meat, beans, corn, and spices topped with cornbread and cheese...all made in the slow cooker.  Olé!

Slow Cooker Tamale Pie

1 pound ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 (15 oz.) can black beans, rinsed and drained
1 (14.5 oz.) can diced tomatoes with mild green chilies, undrained (Rotel)
1 (15.25 oz.) can whole kernel corn, drained
1 (10 oz.) can enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 (8.5 oz.) pkg. corn muffin mix
2 eggs
Shredded Mexican cheese blend or shredded sharp cheddar cheese
Optional toppings:  sour cream, black olives, and additional minced fresh cilantro

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the cumin, salt, chili powder, and pepper.  Transfer to a 4 qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro.  Cover and cook on low for 6-8 hours or until heated through.

In a medium bowl, combine muffin mix and eggs; spoon over meat mixture.  Cover and cook for 1 to 1-1/2 hours longer or until a toothpick inserted near the center comes out clean.  Sprinkle with cheese; cover and let stand for 5 minutes.  Serve with optional toppings if desired.

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Note:  I make this in a 3.5 qt. round Crock Pot.  Because it's narrower than a 4 qt, my corn bread layer is thicker and takes 1 1/2 hours to cook.