Grass Fed Beef - Beef Tips and Rice

I will admit - there is a bit of a learning curve to grass fed beef. It's much leaner so it cannot be cooked as long. It also has a more distinct and rich flavor in my opinion, so I am hesitant to use as many spices and marinades as I have always been accustomed to in the past with traditionally raised beef that is grain finished. 

One of the items that I have always loved is beef tips. I've been determined to come up with a simple recipe that compliments the leaner roast cuts that we get from our grass fed steers. I finally found one I love that is picky family approved! 

Prep Time: 20-30 min | Cook Time: 5-8 hours

Here’s what you’ll need:

  • 2-3 lbs of your choice of roast cut from 410 Farms Grass Fed Beef
    • (Most of our roasts are 2.5 to 3 lbs for the chuck roast or arm roast, so anything in this ballpark work great. If you want to do a larger amount of beef, just adjust the ingredients up a little bit. I find that slow cookers are pretty forgiving as long a you don't over salt something.)
  • 1 Yellow Onion
  • 1-2 Tablespoons of Olive Oil
  • Minced Garlic
    • This is to your preference. You can leave this out if you prefer. I LOVE garlic and keep a jar of the minced stuff in my fridge all the time and toss a couple of tablespoons in with this recipe).
  • Package of Onion Soup Mix
  • Package of Brown Gravy Mix
  • 1/3 cup Worcestershire sauce 
  • Beef Broth
    • I use this in two places. You'll need 1-2 cups for the beef tips.
    • I also use this to cook my rice, if you prefer to cook your rice with water then you won't need as much.
  • Basmati Rice
    • Note: You can use whatever type of rice you prefer, I happen to love basmati.

 

The longest part of the prep time for this recipe is cutting up the beef. Don't throw the whole roast in like you're cooking a pot roast. I don't think it does the recipe justice to get the rich beef tip flavor that makes this such a comfort food recipe. Take the time to cut off the sinew and trim the meat to the good pieces, and then cut those good pieces into cubes. You'll thank me later. 

1. Dice up your onion into smaller pieces.

 

  1. Dice your onion into smaller pieces.
  2. Preheat a skillet with a little olive oil and toss in the onion and stir it around a little. You're going to be slow cooking, so it doesn't need to be for long.
  3. Toss in the cubed up beef you so painstakingly carved up to perfection and brown a little on each side. Again, doesn't have to be long and you don't have to get every single side of every single piece, just stir it around and let the outside brown a little bit.
  4. Dump the whole skillet of onions and beef into your crock pot.
  5. Grab your 1 cup of beef broth and put it in a small mixing bowl.
  6. Stir in the onion soup mix, the brown gravy mix, and the 1/3 cup of  Worcestershire sauce. Once all are mixed together, pour slowly and evenly over your beef in the crock pot.
  7. Set on low and cook. Ideally, 4-5 hours should do the trick but cooking time will vary on your crock put, the temperature you select, and how small or large your cut your beef into cubes. Try not to overcook, as grass fed beef is much leaner and will dry out more quickly. 
  8. While your beef is going in the crock pot, grab your rice of choice and cook 4-6 servings according to the directions. I personally prefer to cook basmati rice and I substitute beef broth for the water.

When everything is cooked, it's pretty self explanatory - add your beef tips and gravy over some rice and enjoy! This recipe freezes and keeps REALLY well and of course reheats for lunch.

 

I hope you enjoy this one as much as my family does. This is one of our two year old daughter Bailey's favorites. 

Happy eating! – Jessica

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