1 lb beef stew meat
1 small onion
1 small can mushrooms
1 can cream of mushroom soup
2/3 can milk
1/2 cup flour
Salt and Pepper (to taste)
In bowl mix some salt and pepper with your flour (approximately 1/2 to 1 tsp salt and pepper) amount depends on your taste...I would use less then add extra salt to the mixture in the crock pot in the last few minutes of cooking (to your taste). Dredge your stew meat in the flour and brown on both sides in vegetable oil heated in skillet on stove top. Place the browned beef in the crock pot...
Coarsely chop a small onion and put on the meat, cover with the undrained can of mushrooms. Stir and cover. Turn crock pot on high and cook for 1 hour...
After the first hour, stir the mixture and add can of cream of mushroom soup and 2/3 can of milk. Stir mixture and put crock pot on low and cook for 2-3 hours.
While my main dish was slow cooking, I snapped some fresh green beans and put them in water on the stove with some salt and pepper and 3 slices of bacon and let them cook down until tender. When there was about an hour cooking time left on the beef, I peeled some potatoes and put on to boil for mashed potatoes. Just look at that Crock Pot Kettle Beef Tips...looking pretty dang yummy!
When the potatoes were almost done, baked up a batch of biscuits and sliced a tomato fresh from the Farmer's Market and walah!!! We had a great meal! We put the kettle beef over our mashed potatoes and our biscuits.
I got this recipe from Bobby, who got it from him mom, Liz Maupin (he thinks she used stew meat, but we use ground beef). Bobby normally fixes this dish on the stovetop, but today...I chose the crock-pot and it turned out delicious!
Today's dish was served with a fresh pan of Southern Cornbread. Bobby and I have decided that what makes this dish so tasty is the generous amount of carrots we use. Enjoy!
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