3-Ingredient Rice and Gravy Directions:
Place the beef stew meat in a single layer in the bottom of a 4- to 6-quart slow cooker.
Pour the condensed beef gravy evenly over the beef, ensuring the meat is mostly covered.
Stir gently to coat the beef completely with the gravy.
Cover with the lid and cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours, until the beef is fork-tender and the gravy is thick and bubbling.
If the gravy is thinner than desired, remove the lid and cook on HIGH for 20 to 30 minutes to reduce.
About 30 minutes before serving, rinse the rice under cold running water until the water runs clear.
In a medium saucepan, bring 4 cups water and salt (if using) to a rolling boil over medium-high heat.
Add the rinsed rice, reduce heat to LOW, cover tightly, and simmer for 15 to 18 minutes until all water is absorbed.
Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
Divide evenly into 6 servings, each plate with 1 cup cooked rice topped with 5 oz beef and 1/3 cup gravy.
Serve immediately while hot.
WW Points Calculation
95% lean beef stew meat (32 oz total) – 16.00
Campbell’s Condensed Beef Gravy (21 oz total) – 12.00
Long-grain white rice (2 cups dry) – 24.00
Water, salt – 0.00
Points Information:
Total Points: 52.00
Servings: 6 servings (1 cup cooked rice + 5 oz beef with 1/3 cup gravy per serving)
Points per serving: 8.67
Nutrition Information
Calories: 412
Fat: 9g
Protein: 32g
Carbohydrates: 49g
Sugar: 3g
Sodium: 780mg
I'm waiting for your comments! Enjoy!
