Description
An easy beef and gravy recipe, like Grandma used to make! Bonus: with the Instant Pot you can make the rice at the same time as the beef!
Ingredients
Scale
- 1 cup water
- 2–3 pounds beef stew meat or chuck roast cut into cubes
- 1 (1 oz) package onion soup mix
- 1 (13 oz) can Campbell’s cream of mushroom soup
- 1 (13 oz) can Campbell’s cream of chicken soup
- For pot in pot rice (if making): 2 cups brown rice and 2 1/2 cups water
- 1/4 cup potato flakes
- Fresh ground pepper
Instructions
Instant Pot Instructions:
- Pour water into Instant Pot. Add in the beef. Sprinkle the beef with onion soup mix. Dump the two soups on top of the meat. Don’t stir.
- If you want to make pot in pot rice add a tall trivet into the pot. Add rice and water to a pan and place the pan (covered or uncovered) on top of the trivet.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Carefully remove the rice pan and the trivet. Set aside. Stir in the potato flakes well. The sauce will thicken up. Add fresh ground pepper to taste.
- Serve the beef and gravy over the top of rice.
Slow Cooker Instructions:
- Add beef, onion soup mix, and soups into slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4.
- Stir well. Add fresh ground pepper to taste. Serve beef and gravy over rice or noodles.
Notes
See more tips in the article above.
To bump up the flavor add a tablespoon or Worcestershire sauce
- Category: Beef
- Method: Instant Pot or Slow Cooker