Beef Tips and Rice with Sauteed Green Beans with Bacon

Instructions

1. 1

   Prepare the Beef

   • Pat the beef cubes dry with paper towels. This helps them brown better.
   • In a large bowl, whisk together the all-purpose flour, 1 teaspoon of kosher salt, black pepper, garlic powder, and onion powder.
   • Add the beef cubes to the flour mixture and toss until each piece is evenly and lightly coated. Shake off any excess flour.
2. 2

   Sear the Beef

   • Heat the canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Working in two batches to avoid overcrowding the pan, carefully place half of the beef cubes in a single layer. Sear for 2-3 minutes per side, until a deep brown crust forms. Do not move them around too much.
   • Using tongs, transfer the seared beef to a clean plate. Repeat with the remaining beef, adding more oil if the pot looks dry.
3. 3

   Build the Gravy Base

   • Reduce the heat to medium. Add the chopped yellow onion to the pot, using the rendered fat.
   • Sauté for 5-7 minutes, stirring occasionally and scraping the browned bits (fond) from the bottom of the pot, until the onion is soft and translucent.
   • Add the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly.
4. 4

   Simmer the Beef

   • Pour in about 1/2 cup of the beef broth to deglaze the pot, scraping vigorously to lift any remaining browned bits from the bottom.
   • Stir in the rest of the beef broth, Worcestershire sauce, soy sauce, the remaining 1/2 teaspoon of salt, and the bay leaf. Bring the mixture to a gentle simmer.
   • Return the seared beef and any accumulated juices from the plate to the pot. Stir to combine.
   • Once the liquid returns to a simmer, reduce the heat to the lowest setting, cover the pot tightly, and cook for 2 to 2.5 hours, or until the beef is completely fork-tender.
5. 5

   Cook the Rice

   • About 20 minutes before the beef is finished, prepare the rice.
   • In a medium saucepan with a tight-fitting lid, bring the 3 cups of water to a rolling boil.
   • Stir in the rice, reduce the heat to low, cover, and simmer for 18 minutes without lifting the lid.
   • Remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. Fluff with a fork before serving.
6. 6

   Finish and Serve

   • Once the beef is tender, remove the lid. The gravy should have thickened. If you desire a thicker gravy, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then stir it into the pot and simmer for 2-3 minutes until thickened.
   • Remove and discard the bay leaf. Taste the gravy and adjust seasoning with more salt and pepper if needed.
   • Serve the beef tips and gravy generously over the fluffy white rice. Garnish with fresh chopped parsley.