Beef Tips and Rice
Tender chunks of beef simmered in a rich, savory brown gravy with onions and garlic, served over a bed of fluffy white rice. This hearty American comfort classic comes together in one pot and tastes like it cooked all day, but is ready in under an hour.
For 4 servings
- prep · ~5 min
Season and dredge the beef.
1.Pat 600g beef stew meat dry with paper towels and cut into 1-inch cubes.2.Season beef cubes with a pinch of salt and a pinch of black pepper.3.Toss beef with 2 tbsp all-purpose flour until lightly coated on all sides. - fry · ~8 min
Brown the beef in batches.
1.Heat 2 tbsp oil in a dutch oven over medium-high heat until shimmering.2.Add half the beef in a single layer and sear until deeply browned on all sides (3-4 min).3.Transfer browned beef to a plate and repeat with remaining beef.TIPDon't crowd the pan — overcrowding steams the meat instead of searing it. - saute · ~7 min
Sauté the aromatics.
1.Reduce heat to medium. Add diced onion to the same pot and cook until softened and translucent (4-5 min).2.Add 4 minced garlic cloves and sauté until fragrant (30 sec).3.Stir in 2 tbsp tomato paste and cook, stirring, until it darkens slightly (1-2 min).TIPScrape up the browned bits from the bottom of the pot — that's where the flavor lives. - simmer · ~32 min
Deglaze and build the gravy.
1.Pour in 3 cups water and stir, scraping up any remaining browned bits.2.Add 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 0.5 tsp dried thyme, 0.5 tsp crushed rosemary, 1 pinch black pepper, and 2 bay leaves.3.Return browned beef to the pot along with any accumulated juices.4.Bring to a boil, then reduce heat to low. Cover and simmer gently until beef is fork-tender (25-30 min).TIPKeep the simmer low and gentle — a hard boil will toughen the meat. - steam · ~23 min
Cook the rice.
1.While beef simmers, rinse 1.5 cups basmati rice under cold water until water runs clear.2.In a saucepan, combine rinsed rice with 3 cups water and a pinch of salt.3.Bring to a boil, reduce heat to low, cover, and steam until water is absorbed and rice is fluffy (15-18 min).4.Remove from heat and let rest covered for 5 minutes, then fluff with a fork.TIPDon't lift the lid during steaming — the trapped steam is what cooks the rice evenly. - simmer · ~5 min
Thicken the gravy.
1.Remove and discard bay leaves from the pot.2.Mix 1 tbsp cornstarch with 2 tbsp cold water to make a smooth slurry.3.Pour slurry into the simmering beef and stir continuously until gravy thickens (2-3 min).4.Taste and adjust seasoning with an extra pinch of salt or pepper if needed.TIPCold water for the slurry prevents lumps — never stir cornstarch into hot liquid directly. - assemble · ~2 min
Plate the beef tips over rice.
1.Spoon a generous cup of fluffy rice onto each plate.2.Ladle the beef tips and gravy over the rice.3.Sprinkle with fresh chopped parsley. - serve
Serve immediately while hot.
Beef tips and rice is best enjoyed fresh and steaming. Pass extra black pepper at the table for those who want a little more bite.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat beef dry with paper towels before dredging to ensure a deep, even sear.
- 2Sear beef in batches without crowding the pot or it will steam instead of brown.
- 3Scrape up the browned fond (bits) from the pot bottom when adding liquid — it's pure flavor.
- 4Simmer the beef gently on low heat; a rolling boil will make it tough and chewy.
- 5Make the cornstarch slurry with cold water first to avoid lumps in the gravy.
- 6Rinse basmati rice until the water runs clear to remove excess starch for fluffy grains.
- 7Let the cooked rice rest covered for 5 minutes before fluffing to finish steaming evenly.
Adapt it for your goals.
Mushroom & Onion
Add 200g sliced cremini mushrooms with the onions and cook until golden. This deepens the umami and makes the dish more savory without extra meat.
Gluten FreeGluten-Free
Replace all-purpose flour with an equal amount of rice flour or gluten-free all-purpose blend for dredging, and use tamari instead of soy sauce for a celiac-safe version.
Red Wine GravyRed Wine Gravy
Substitute 1 cup of the water with dry red wine (like Merlot or Cabernet) when deglazing. The wine adds acidity and complexity that pairs beautifully with beef.
Low Carb / KetoLow-Carb / Keto
Skip the rice and serve the beef tips over cauliflower rice or sautéed green beans. Omit the flour dredge and use almond flour or simply sear without coating.
Slow Cooker MethodSlow Cooker Method
After browning beef and aromatics on the stovetop, transfer everything to a slow cooker with the liquid and herbs. Cook on low for 6–8 hours, then thicken the gravy with cornstarch slurry before serving.
Why this is on our healthy list.
High-Quality Protein
Beef stew meat provides complete protein with all essential amino acids, supporting muscle repair and satiety.
Iron-Rich
Beef is a natural source of heme iron, which is easily absorbed by the body and helps prevent iron-deficiency fatigue.
Herbal Antioxidants
Thyme and rosemary contain antioxidant compounds like rosmarinic acid that may help reduce oxidative stress.
Mineral Support
Garlic and onions provide manganese, vitamin B6, and small amounts of zinc, which support immune function.
Moderate Sodium Control
This recipe uses controlled amounts of soy sauce and salt, allowing you to adjust seasoning to your preference for lower sodium.
Frequently asked questions
Beef stew meat needs a gentle, low simmer — never a hard boil. If the liquid bubbles vigorously, the proteins tighten and the meat becomes tough. Keep the heat low and covered for 25–30 minutes.
