Back to Beef Tips on Rice

Print Options


Card Sizes


Beef Tips on Rice Recipe

Don't just rely on simple sandwiches when feeding a crowd. This is an easy, elegant main dish with tender pieces of beef.—Kathy Berndt, El Campo, Texas
TOTAL TIME: Prep: 45 min. Bake: 2 hours YIELD:75 servings


  • 20 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons salt
  • 5 teaspoons pepper
  • 5 teaspoons dried thyme
  • 15 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 4 cups water
  • 4 cups chopped onion
  • 2/3 cup chopped fresh parsley
  • 2-1/2 teaspoons browning sauce, optional
  • 6-1/2 to 7 pounds long grain rice, cooked


  • 1. Combine beef, salt, pepper and thyme; mix well. Place in five greased 13-in. x 9-in. baking pans. Bake, uncovered, at 400° for 15 minutes; stir. Bake 15 minutes longer; drain. Combine the soup, water, onion, parsley and browning sauce if desired. Pour over beef; mix well. Cover and bake at 350° for 1-1/2 to 2 hours or until the beef is tender. Serve over rice. Yield: 75 servings (3/4 cup rice and 3/4 cup beef with sauce).

Nutritional Facts

1 serving (1-1/2 cups) equals 325 calories, 9 g fat (3 g saturated fat), 75 mg cholesterol, 269 mg sodium, 33 g carbohydrate, 1 g fiber, 26 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.