barefootfoodie logo

 

 

 

Beef Tips

 

1-1/2 to 2 lbs Stew Meat cut in small pieces

4 tbsp Cooking Oil

2 tbsp Flour

2 stalks Celery, chopped fine

1 small Onion, chopped

1 med carrot, diced

12 oz mushrooms, sliced

10 oz beef broth

1 can Cream of Mushroom Soup

 

In large Dutch oven, heat oil and brown meat, celery, carrot and onion in a little. Add flour and stir until dissolved. Add mushrooms and broth, cover and bake in 300°

oven for 2 ½ - 3 hours. Serve with rice or mashed potatoes.

Yield 6 servings.

 

Note: This is excellent prepared in a slow cooker.

 

 

 

 

Print this page

 

Another unique and delicious recipe brought to you by The

Barefoot Foodie.com