Wednesday, June 18, 2014

Slow Cooker Beef Tips and Gravy

We all are well versed on how important our slow cooker is on the cool Fall and Winter days.

It's so comforting to come home to a ready cooked meal, that's tender, delicious and well...


So why not use that awesome appliance in the hot months of the Summer as well?

You don't heat up your kitchen, it costs pennies (.12 per hour) to use, and again...

It's comforting. 

And to show you again...

Why on earth wouldn't you want to make these delicious Beef Tips? Especially when it's made using just 4 ingredients, including the beef.

I broke out my slow cooker because the thought of having the stove or oven on for hours was bleh.
Also, the last 3 days we've had some wicked weather, with harrowing winds, rain, thunderstorms and tornados. 

Grilling was out.

Lucky for us, slow cooking is always a winner. 

These Beef Tips are fairly inexpensive, I used a Charcoal steak? They call tough cuts of beef here in Iowa strange names.   

This is generally considered a Top Blade Steak, pretty inexpensive, meaning it's best braised or slow cooked. 

and I was featured:

Perfect for the slow cooker AND this recipe.

2 lbs. beef-top blade, charcoal or other inexpensive cut steak, cut into 1.5" cubes
1 10 oz. can Beef Consomm√© 
1 pkt. Onion Soup mix
1 10 oz. Cream of Mushroom

Spray the inside of a slow cooker with non stick spray. Place beef inside. 
In a bowl whisk together consommé, onion soup mix and cream of mushroom. Pour over beef.
Cook on low, 6-8 hrs or on high for 4-6 hours.
Season with pepper if desired.

This recipe is shared on My Link Parties Also shared on Weekend Potluck and FoodieFriendsFriday