Turn cheap beef stew meat into tender goodness with just 5 mins of prep

There is nothing quite as hearty or satisfying as a good, thick gravy. In the recipe below, chunks of beef are slow-cooked to tenderness in a thick, savory sauce that takes only five minutes of prep. Keep reading to find out why this recipe is so easy!

Gravy usually requires making a roux. Here canned soup and gravy mix create a thick sauce with minimal effort. Beef tips are traditionally served over rice, but I love them just as much with bread or biscuits, which soak up the rich sauce.

2 pounds (900 g) beef stew meat
1 can (10.75 ounces, 305 g) cream of mushroom soup
1 packet (1.6 ounces, 45 g) brown gravy mix
1 beef bullion cube
1 cup (240 ml) water
2 shallots, minced

1. Mix all ingredients from beef stew meat to shallots in a 6-quart slow cooker.

2. Cover and cook on low for 8 hours.

3. Serve over white rice or with biscuits.

Pro tip: If you have a few extra minutes, brown the stew meat in a skillet, cooking 1 to 2 minutes per side, before adding to the slow cooker.