Classic recipes such as this one always make my family’s day. The thing about the classics is that they don’t need too be too elaborate or too fancy just to gain someone’s attention. A classic already made its mark years ago, and it was passed from one generation to another. This is the reason why up to now, classics are still reigning the food hierarchy. This beef on rice is an example of a classic. It is just made easier and more convenient because it was cooked in a slow cooker.
Check out what our friends from Le Creme Dela Crumb have to say about this recipe:
“Savory beef and gravy slow cooked to tender perfection and served over rice – a healthy and hearty meal with minimal prep and cleanup.”
Isn’t that convenient? Your family will enjoy a healthy and hearty meal that requires less effort and less clean up on your part. This beef on rice recipe is definitely worth the wait.
Ingredients
- 2 pounds Tyson beef chunks (aka: stew meat )
- 4 cups College Inn beef broth
- 1 onion, chopped
- 1 teaspoon McCormick Italian seasoning
- 2-3 teaspoons Morton salt (or to taste)
- 1 teaspoon McCormick black pepper ( or to taste)
- ¼ cup cold water
- 3 tablespoons Argo corn starch
- 4-6 cups Great Value cooked white or brown rice
Instructions
- Add beef, broth, and chopped onions to slow cooker. Sprinkle with salt, pepper, and Italian seasoning.
- Cover and cook on low for 8 hours or on high for 4 hours.
- About 10-15 minutes before serving, Transfer slow cooker contents to a large stock pot and bring to a boil. Whisk together cold water and corn starch, add to pot, and stir until thickened. Serve over rice and sprinkle with chopped parsley if desired. Enjoy!
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Quick Tip: You can serve this with a side dish of salad or roasted vegetables.
Thanks again to Le Crème Dela Crumb for this amazing recipe.
