Beef Tips and Rice
Whether you're cooking for a busy weeknight dinner or looking for something cozy for a weekend meal, this recipe checks all the boxes.
Equipment
- Large Skillet or Dutch Oven
- Wooden spoon or spatula
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Small Bowl for Cornstarch Slurry
- Rice Cooker (Optional)
- Tongs
Ingredients
For the Beef Tips and Gravy
- 1 ½ lbs beef stew meat or sirloin tips cut into bite-sized pieces
- 2 tbsp olive oil or butter
- 1 small onion chopped
- 2 cloves garlic minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce optional, for extra depth of flavor
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp dried thyme or ½ tsp fresh thyme
- 1 tbsp cornstarch mixed with 2 tbsp water for thickening
For the Rice
- 1 ½ cups white rice or brown rice, if preferred
- 3 cups water or beef broth for extra flavor
- ½ tsp salt
Instructions
Step 1: Sear the Beef (5-7 minutes)
- Heat 2 tablespoons of olive oil or butter in a large skillet or Dutch oven over medium-high heat.
- Add the beef tips in a single layer (work in batches if needed) and sear them for about 2-3 minutes per side until browned. This locks in flavor!
- Remove the beef from the pan and set it aside.
- Pro Tip: Don’t overcrowd the pan, or the beef will steam instead of sear. Let it develop a nice brown crust—that’s where the flavor comes from!
Step 2: Sauté the Aromatics (3 minutes)
- In the same pan, add the chopped onion and cook for 2 minutes until softened.
- Add the minced garlic and stir for 30 seconds, just until fragrant.
- Personal Insight: Garlic burns quickly, so keep an eye on it! Stirring constantly will prevent it from getting bitter.
Step 3: Make the Gravy (15-20 minutes)
- Pour in 2 cups of beef broth, scraping up any browned bits from the bottom of the pan (this adds incredible flavor!).
- Stir in Worcestershire sauce, soy sauce (if using), salt, pepper, paprika, and thyme.
- Return the seared beef to the pan, reduce heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally.
- Pro Tip: If using a tougher cut like stew meat, let it simmer for 45-60 minutes until fork-tender. Add more broth if needed.
Step 4: Thicken the Gravy (3 minutes)
- In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry.
- Stir the slurry into the beef mixture and let it cook for 2-3 minutes until the gravy thickens.
- Personal Insight: The gravy should be silky and coat the back of a spoon. If it's too thick, add a splash of broth; if too thin, add a little more cornstarch slurry.
Step 5: Cook the Rice (While the Beef is Simmering)
- Rinse 1 ½ cups of rice under cold water until the water runs clear.
- In a pot, bring 3 cups of water or beef broth and ½ teaspoon of salt to a boil.
- Add the rice, reduce heat to low, cover, and let it simmer for 15 minutes (or follow the rice package instructions).
- Fluff with a fork before serving.
- Pro Tip: Cooking the rice in beef broth instead of water gives it extra flavor and makes it more delicious!
Step 6: Serve and Enjoy!
- Spoon the beef tips and gravy over the cooked rice.
- Garnish with chopped parsley for a fresh pop of color (optional but makes it look fancy!).
- Serve warm and enjoy a comforting, home-cooked meal!
Notes
Estimated Nutritional Value (Per Serving)
- Calories: ~450-500 kcal
- Protein: ~35g
- Carbohydrates: ~50g (varies based on rice type)
- Fat: ~15g
- Saturated Fat: ~5g
- Cholesterol: ~70mg
- Sodium: ~800mg (varies based on broth and soy sauce)
- Fiber: ~2g
- Sugar: ~2g
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.