Beef Tips and Rice

Good morning!! Hope everyone is staying dry, cool, and enjoying this break. Though with these temps it feels like it’s already summer in some places. I would just like for all this rain to stop, starting to feel waterlogged πŸ˜‰

I finally broke out the smaller crock pot since my nephew is away. It’s been quite a while since I’ve used that one πŸ™‚ Since Dad and I have been on a salad binge lately I’m trying to figure out how to keep our nightly salads interesting. I remembered I had some previously cooked grass fed cubed steak (from another meal) languishing in the freezer. I pulled that and some grass fed stew meat out to thaw overnight in the fridge knowing ahead of time I was going to put it all in the crock pot the next morning. We’re not cube steak fans around here, but after it cooked all day in the crock pot even the cube steak was tender. So let that stand, you can use a cheaper cut of meat, slow cook it all day, and get a delicious tender meal that really everyone will enjoy! And yes even my pickiest eater gobbled it up!


June Pictures 015

Beef Tips and Rice with Peppers and Onions

Beef Tips and Rice

1–1 1/2 Lbs stew meat or meat of your choice

salt, pepper, and onion powder

1 TBLSP peanut oil

1 large onion, chopped

1 large green bell pepper, chopped

3 garlic cloves, minced

1 can diced tomatoes

1 can beef broth

Rice, to serve with


Go ahead and plug in your crock pot and get it warmed up. Add in chopped onions and bell pepper. Since the cubed steak was already cooked, I went ahead and added it to to the pot. For the stew meat, my pieces were actually really big, too big to just pop in your mouth. So be sure to cut down any large pieces, at least in half since it will render down in cooking process. Season each piece with salt, pepper, and a sprinkle of onion powder. Sear in batches in a hot pan with peanut oil on both sides, then add each batch to the pot. After the last stew meat batch, pour the diced tomatoes on top, add about half a can of beef broth and the minced garlic. Cook on low for 8–9 hours. Give the mixture a quick stir to see if you need to thicken up the gravy. If you do, take 2 TBLSP flour and enough of the leftover beef broth and make a quick roux. Pour over mixture and stir in. It’ll tighten up quickly so don’t use too much! Serve over rice, potatoes, or buttery noodles.

A Night Owl’s Quick Rice for Six


Now I can only take so much credit for how I fixed up the 5 minute rice. What you choose to add to this makes it your own, the fact that I reduced the water a bit and replaced it with the leftover beef broth helps to tie in the flavor of the beef tips. The recipe for the ratio of water and rice is on the side of the box, so you can make as little or as much rice as your family needs. I just like having extra to mix in with leftovers, which I did and froze it all in a gallon size bag as another family size meal. So, very simply add to a medium pan the following…

2 3/4 cups water

1/4 beef broth, that’s leftover

2 tsp dehydrated minced garlic or 1 clove minced

1 tsp of onion powder

Bring it all to a boil and add 3 cups of 5 minute rice. Stir it in, remove from heat and cover with a lid. Do not mess with it. Just set your timer for 5 minutes and let the rice absorb all that liquid. Fluff with a fork and it’s ready to serve! It really is THAT simple!


Now, you can serve this with your favorite side veggie, ours tends to be green beans. You can skip the rice all together and just eat the beef tips over a salad as my Dad did. It’s a very versatile, quick, and easy meal! Minimal dishes which is so nice for a change πŸ™‚ Hope you all enjoy and have a very blessed day!


Handy NOK Kitchen Tips:

  • It’s important to keep the lid on your crock pot while it’s warming so as to keep the heat inside the crock pot. Each time you add something else to it be sure to place the lid back on.
  • If you have leftover beef broth and you don’t want to pour it down the sink, grab a clean ice cube tray, doling out the beef broth to each section and freeze. Pop them out once frozen and store in a freezer safe container or bag. They come in handy when you want to add a beef flavor to noodles, rice, and soups.

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