One of my family’s favorite meals is this one. This recipe was given to me by my grandmother. This goes great with a side of green beans, in my opinion. Reheats or freezes well, and is delicious the next day. Excellent for wet days.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 pounds beef stew meat
- ¼ cup all-purpose flour
- 5 cups water
- 2 (6 ounce) packages long grain and wild rice mix
- 1 (8 ounce) package sliced mushrooms
Instructions
- Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
- Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 1 g |
| Protein | 35 g |
| Saturated Fat | 12 g |
| Sodium | 732 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
I was worried that the stew meat would be tough, but it was very tender. I used an electric skillet to allow better browning of the meat. I used 1/2 C flour seasoned with salt and pepper and tossed the meat in it. I used 4 C water and 1 C red wine. When I make it again I will use 4.5 C water and 1/2 C wine. In the last 10 minutes I added diced yellow squash. It was very delicious and a great one-dish meal!
Family loved it. I was told this had to be added to our home menu. Only gave it 4 stars because I also subbed one cup of water with red wine and added pepper, garlic powder and onion powder to the flour.
We loved it as is.
followed the recipe except i added a cup of red wine and truffles…is was divine. i’ll definitely make it again.
This was perfect for myself and my husband, I even had enough leftover to freeze. Thank You for sharing this, I will certainly make it again … and soon 🙂
Easy to make, great tasting, and was fun to make, as I did not burn anything. The cooking times were right on, and the flavor profile was great. I will cook this again, and will recommend it to friends and family.
Rice tastes rich and beefy, but I got tired of it after awhile. Kids didn’t like the beef part.
Easy to fix. Had a great taste. Family enjoyed it, plan to fix it again.
It was flavorful and delicious… I enjoyed this.. thanks ….
This is a quick and easy recipe. My family loved it. I’ve made this twice
Will add minced garlic next time.
I live with 3 very picky eaters and my whole family loved it. Clean plates all around!
My family liked this recipe. I did not have mushrooms so I used onions and I substituted regular rice and used the beef broth as others suggested. I was surprised the meat was actually pretty tender not as tender as slow cooking in a slow cooker but it wasn’t tough. I think I will make it again it was a nice change from regular stew.
Amazing!!! Of course I did add some salt, pepper, and garlic powder to the flour, but it is amazing!!! I made more than what the recipe called for, and trust me when I say there is hardly any left… Especially with teenage boys!! Totally recommend it!!
No matter how we make it, we just don’t care for beef tips unless they are in stew.
Did as some others suggested and cut the beef smaller and added a bit of onion powder, garlic powder and ground pepper to the flour, and added a bit of Better Than Boullion to the water. We loved this. Thank you.
Seasoned the flour with garlic, salt and pepper. Added onion. I used a packet of McCormick brown gravy since I used plain wild and brown rice that did not have seasoning packet. Also added one can of Cream of Mushroom soup. Turned out great!
Very good – a few adaptations – I used beef broth instead of the water & cooked up fresh morels & added them at the end of the cook time. I used Uncle Ben’s wild rice & it was delicious!!!
LOVED the idea. I didnt use the pre-made rice packets at all. I had some stew meat and it was too hot out to make a stew..rice is always light and easy. I DID sub one cup water with a cup merlot. Makes all the diff in the WORLD. Coudlnt even tell you the measurments…but seasoned the flour for the meat with garlic salt and lemon pepper, then let the butter and oil simmer for a bit with Safron, Thyme, Rosemary (my fave) and a Ginger Seasame seasoning. It was an absolute throw together that doesnt even really belong on this board…but thought the OP deserved the post because she gave me the idea to begin with, but my family loved it so much-they request it TOO often. It has now become a Hill family traditional thing that only I can make because I NEVER DO right it down! HA. I give BIG PROPS to the OP because although I didnt follow the original recipie by any stretch of the imagination, I would have never thought to use the stew meat in this fashion w/ the rice! I’ve done this with stew meat with noodles hundreds of times. Funny how our minds get stuck in a rut and thats where they follow….guess thats why Im not on Food Network. HA. I STILL THINK PIE STYLE SHOULD HAVE WON AND PAULA SHOULDNT HAVE BEEN FIRED! THAT WAS SOME DIRTY WORK THERE!!!!
Next time I make this I will add some seasonings to the meat. It was kinda bland. Not what I was expecting.
Followed recipe to the letter and family loves it!