Description
A comforting American classic, Beef Tips and Rice features tender, seared beef simmered in a flavorful savory gravy and served over fluffy white rice. This hearty dish is perfect for an easy weeknight dinner or a satisfying family meal.
Ingredients
Scale
Beef and Sauce
- 1½ pounds beef stew meat or sirloin tips
- 2 tablespoons vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
To Serve
- 2 cups cooked white rice
- Fresh parsley for garnish (optional)
Instructions
- Sear the Beef: In a large skillet or Dutch oven, heat vegetable oil over medium-high heat. Add the beef tips and sear on all sides until browned, about 5–6 minutes. Work in batches to avoid overcrowding, ensuring a good crust forms on the meat.
- Sauté Aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2–3 minutes until fragrant and the onions are softened.
- Add Liquids and Seasonings: Pour in the beef broth, Worcestershire sauce, and soy sauce. Stir in dried thyme, salt, and black pepper. Bring the mixture to a boil.
- Simmer: Reduce the heat to low and cover the skillet or Dutch oven. Let the beef simmer gently for 45–60 minutes until tender, stirring occasionally. Add a splash of water or broth if the liquid reduces too much.
- Thicken the Sauce: Once the beef is tender, stir in the cornstarch slurry and cook uncovered for 2–3 minutes, stirring frequently until the sauce thickens to a gravy consistency.
- Serve: Spoon the beef tips and gravy over warm cooked white rice. Garnish with fresh parsley if desired and enjoy your hearty meal.
Notes
- For extra flavor, add sliced mushrooms or diced bell peppers along with the onions.
- This recipe can be adapted for a slow cooker by browning the beef first, then combining all ingredients except cornstarch in the slow cooker. Cook on low for 6–8 hours, then thicken with cornstarch slurry before serving.
- Use sirloin tips instead of stew meat for a leaner option.
- Adjust the thickness of the gravy by varying the amount of cornstarch slurry added.
