DCL Recipes: Slow Cooker Beef Tips in Gravy and Cheddar Bay Biscuits

18 Dec 2018 Amy Poore
DCL Recipes: Slow Cooker Beef Tips in Gravy and Cheddar Bay Biscuits Amy Poore

Happy Holiday season, DCL readers! For this month, I thought I’d give you an easy one. This slow cooker beef tips in gravy is a flash to prepare and serve. This time of year, I’m always so thankful for my slow cooker. And these cheddar bay biscuits are a perfect compliment to a hearty, seasonal meal. From my family to yours, have a wonderful Christmas. 

Bon Appetit!  

Slow Cooker Beef Tips in Gravy  

 

  • 1/4 teaspoon dried oregano 
  • 1/2 teaspoon dried parsley 
  • 1 1/2 teaspoons beef bouillon 
  • 1 tablespoon low sodium soy sauce 
  • 1/2cup all-purpose flour 
  • Salt and pepper 
  • 1 onion, chopped 
  • 1 tablespoon Vegetable oil 
  • 1 1/2 pounds beef tips/stew meat 
  • 3 teaspoons minced garlic 
  • 4 tablespoons butter 
  • 4 cups low sodium beef broth 
  • 1 teaspoon Dijon mustard 
  • 1 1/2 teaspoons sugar 
  • 1/2 teaspoon paprika 
  • 1/4 teaspoon dried thyme 

 

Season beef with salt and pepper. 

 

Heat oil in a large pan on high heat, once hot, add beef and sear on one side for a couple minutes, then continue to brown on all sides.  

 

Add to slow cooker, along with onions and garlic. 

 

Reduce heat in pan to medium and add in butter, stirring to melt and keep from burning.  

 

Slowly whisk in flour, continually whisking to make smooth. If gravy seems a little dry, add more butter.  

 

Now stir in broth, soy sauce, mustard, bouillon, sugar, and seasonings. Bring to a boil then simmer until it has thickened.  

 

Add to slow cooker and stir to combine. 

 

Cook on high for 4 hours or low for 7 hours. Season with salt and pepper if needed. Serve over rice. 

 

Cheddar Bay Biscuits 

 

  • 1 Tablespoon dried parsley 
  • 1 1/2 cup shredded sharp cheddar cheese (not the fine shredded kind) 
  • 1 cup buttermilk 
  • 1/2 teaspoon salt 
  • 1 Tablespoon baking powder 
  • 2 cups all-purpose flour 
  • 1 Tablespoon sugar 
  • 2 teaspoon garlic powder 
  • 1/4 teaspoon ground red pepper 
  • 1/2 cup butter, melted 
  • 3 Tablespoons butter, melted 
  • 1/2 teaspoon garlic powder 

 

Preheat oven to 450 degrees. Line a baking sheet with parchment paper. 

 

In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and red pepper. 

 

In a medium glass bowl, whisk together buttermilk and butter.  

 

Slowly add in the wet ingredients to the dry ingredients, stirring just until all is moist. Now, slowly fold in cheese. 

 

Scoop roughly 1/4 cup scoops onto prepared baking sheet and cook for 10-11 minutes. 

 

While baking, mix butter, parsley, and garlic powder in a small bowl. 

 

After removing biscuits from the oven, brush each biscuit with melted butter mixture. 

 

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Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.

 

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