- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 pounds beef stew meat
- 1/4 cup all-purpose flour
- 5 cups water
- 2 (6 ounce) packages long grain and wild rice mix
- 1 (8 ounce) package sliced mushrooms
- Melt butter with olive oil in a large heavy pot or Dutch oven over medium heat. Place flour in a shallow bowl and dredge the beef tips in the flour. Brown the beef in the hot butter and oil, stirring often, about 15 minutes.
- Pour water into the pot and scrape to dissolve browned food bits from the bottom of the pot. Stir in the flavor packets from the rice mix and dissolve; mix in the rice and mushrooms. Bring the mixture to a simmer and reduce heat to medium-low; simmer until beef is tender and the rice has absorbed the liquid, 20 to 30 more minutes.