Recipe by Dawn R
"This is one of my family's favorite meals. I got this recipe from my Grandmother. I love to serve this with a side of green beans. Great the next day and reheats or freezes well. Great on those rainy days."
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beef stew meat
2 (6 ounce) packages
long grain and wild rice mix
1 (8 ounce) package
"Grandmaw Cain" sure has a great recipe - kept to the recipe w/o any changes. Thinking next time I'll season the flour w/ some garlic powder, and seasoning salt.
Next time I make this I will add some seasonings to the meat. It was kinda bland. Not what I was expecting.
I was looking for a way to use beef stew meat other than in stew or stroganoff and came across this recipe. It was pretty easy and good enough. My problem was the meat didn't quite get the chance to cook long enough to be tender. It wasn't terribly chewy but not quite the way the way I like it to turn out. Will make this again however, if I can figure out a way around that one small chewy problem.
I cut the water back by a quarter cup and replaced it with red wine. I made no other changes. I did not try this myself but the husband and kids told me they liked it. They must have, they ate every single bite of it.
Really yummy... made almost exactly as directed, except cut in half. The only change I made was adding pepper to the flour before browning the meat. It was like a meaty rice pilaf. Served with asparagus. This is definitely going in my rotation.
LOVED the idea. I didnt use the pre-made rice packets at all. I had some stew meat and it was too hot out to make a stew..rice is always light and easy. I DID sub one cup water with a cup merlot. Makes all the diff in the WORLD. Coudlnt even tell you the measurments...but seasoned the flour for the meat with garlic salt and lemon pepper, then let the butter and oil simmer for a bit with Safron, Thyme, Rosemary (my fave) and a Ginger Seasame seasoning. It was an absolute throw together that doesnt even really belong on this board...but thought the OP deserved the post because she gave me the idea to begin with, but my family loved it so much-they request it TOO often. It has now become a Hill family traditional thing that only I can make because I NEVER DO right it down! HA. I give BIG PROPS to the OP because although I didnt follow the original recipie by any stretch of the imagination, I would have never thought to use the stew meat in this fashion w/ the rice! I've done this with stew meat with noodles hundreds of times. Funny how our minds get stuck in a rut and thats where they follow....guess thats why Im not on Food Network. HA. I STILL THINK PIE STYLE SHOULD HAVE WON AND PAULA SHOULDNT HAVE BEEN FIRED! THAT WAS SOME DIRTY WORK THERE!!!!
Followed recipe to the letter and family loves it!
Husband and I both enjoyed this. I agree with the reviewer who said she would season the flour next time--just my preference. I cut the stew meat at least in half to make it more tender. When it was done cooking, I added some salt and beef bouillon for a little more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandmaw Cain's Beef tips and Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 290
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