Beef Tips and Rice
Tender, melt-in-your-mouth beef tips simmered in a rich, savory brown gravy with onions. This Southern classic is pure comfort food, perfect served over a bed of fluffy white rice for a hearty family dinner.
For 4 servings
6 steps. 120 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.Pat the beef cubes dry with paper towels. This helps them brown better.
- c.In a large bowl, whisk together the all-purpose flour, 1 teaspoon of kosher salt, black pepper, garlic powder, and onion powder.
- d.Add the beef cubes to the flour mixture and toss until each piece is evenly and lightly coated. Shake off any excess flour.
- 2
Step 2
- a.Sear the Beef
- b.Heat the canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.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.
- d.Using tongs, transfer the seared beef to a clean plate. Repeat with the remaining beef, adding more oil if the pot looks dry.
- 3
Step 3
- a.Build the Gravy Base
- b.Reduce the heat to medium. Add the chopped yellow onion to the pot, using the rendered fat.
- c.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.
- d.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
Step 4
- a.Simmer the Beef
- b.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.
- c.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.
- d.Return the seared beef and any accumulated juices from the plate to the pot. Stir to combine.
- e.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
Step 5
- a.Cook the Rice
- b.About 20 minutes before the beef is finished, prepare the rice.
- c.In a medium saucepan with a tight-fitting lid, bring the 3 cups of water to a rolling boil.
- d.Stir in the rice, reduce the heat to low, cover, and simmer for 18 minutes without lifting the lid.
- e.Remove the saucepan from the heat and let it stand, covered, for 5-10 minutes. Fluff with a fork before serving.
- 6
Step 6
- a.Finish and Serve
- b.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.
- c.Remove and discard the bay leaf. Taste the gravy and adjust seasoning with more salt and pepper if needed.
- d.Serve the beef tips and gravy generously over the fluffy white rice. Garnish with fresh chopped parsley.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender beef, use chuck roast. It has the right amount of fat and connective tissue that breaks down into gelatin during slow cooking, creating a rich mouthfeel.
- 2Don't skip the searing step! It creates the Maillard reaction, which builds a deep, savory flavor foundation for the entire dish.
- 3Patience is the key ingredient. Low and slow simmering is what makes the beef incredibly tender. Rushing this step will result in tough meat.
- 4Deglazing the pot is crucial. The browned bits (fond) stuck to the bottom are concentrated flavor. Scraping them up incorporates them into your gravy.
- 5Let the cooked rice rest off the heat, covered, for at least 5 minutes. This allows the steam to redistribute and results in perfectly fluffy grains.
Adapt it for your goals.
Add Vegetables
Sauté 8 ounces of sliced cremini mushrooms with the onions for an even deeper, earthier flavor. You can also add carrots and celery with the onions.
Slow Cooker MethodSlow Cooker Method
Complete steps 1-3 on the stovetop. Transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Instant Pot MethodInstant Pot Method
Use the 'Sauté' function for steps 1-3. Add the remaining ingredients, seal the lid, and cook on High Pressure for 35 minutes. Allow a 15-minute natural pressure release before quick releasing the rest.
Flavor BoostFlavor Boost
For a richer gravy, deglaze the pan with 1/2 cup of dry red wine (like Cabernet Sauvignon or Merlot) after cooking the aromatics. Let it reduce by half before adding the beef broth.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall function. A single serving of this dish contributes significantly to your daily protein requirements.
Rich in Iron
This recipe features beef, which is a fantastic source of heme iron. Heme iron is more easily absorbed by the body than non-heme iron from plants, and it plays a vital role in forming hemoglobin, which transports oxygen in the blood and helps prevent anemia.
Frequently asked questions
Chuck roast is the ideal choice. It's well-marbled with fat and connective tissue that breaks down beautifully during the long, slow cooking process, resulting in exceptionally tender and flavorful meat. Sirloin tips can also be used, but they may not become as tender as chuck.