This Beef Tips and Rice recipe has everything you need for a satisfying dinner in one skillet. Tender beef tips, cooked to perfection and smothered in a savory gravy, served over fluffy white rice. It’s a meal that makes you want to slow down and enjoy each bite.
The chuck roast, a cut that’s both flavorful and economical, transforms into melt-in-your-mouth beef tips with just a bit of care and love. I remember Mom pulling out the Dutch oven, the very one she used for most of her special creations, and searing those beef cubes until they were perfectly browned. The sizzle and pop of the beef hitting the hot oil was music to my ears, a signal that something delicious was on its way.
The magic happens as the beef simmers gently in savory broth, picking up all the flavors from the garlic, onions, and the rich undertones of soy and Worcestershire sauce. The secret ingredient? Time. The slow simmer allows the flavors to meld and develop into a gravy that’s simply irresistible. I’d watch Mom stir the pot with methodical patience, infusing each moment with a touch of her care and attention.
But it’s not just about the cooking process. It’s the experience of all of us gathering at the table, the anticipation building as we watch the steam rise from our plates. This dish quickly became a family favorite, requested on birthdays, special occasions, or just because. Each bite was a taste of home, a reminder of those nights filled with stories, jokes, and the comforting sense of belonging.
So, whether you’re looking to recreate those nostalgic family dinners or simply wanting a meal that fills your heart as much as your belly, this Beef Tips and Rice recipe is a must-try. Grab your skillet, gather your loved ones, and let’s make some memories together with this delightful dish.
How to Make Beef Tips and Rice
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Ingredients:
- 3 pounds boneless chuck roast
- 3 tablespoons canola or avocado oil, separated
- 2 1/4 teaspoons Kosher salt, separated
- 1 1/2 teaspoon black pepper, separated
- 1 teaspoon garlic powder
- 2 3/4 cup unsalted or low-sodium beef broth, separated
- 1 yellow onion, finely chopped
- 1/4 cup all-purpose flour
- 1 1/2 teaspoon soy sauce
- 1 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1 bay leaf
- 3 cups cooked white rice
Directions:
- Begin by slicing the chuck roast into 1-inch cubes. Let them sit at room temperature for about 20 to 30 minutes to ensure even cooking.
- Pat the cubes dry with a paper towel, then toss them into a mixing bowl. Add 1 tablespoon of oil, 2 teaspoons of Kosher salt, 1 teaspoon of black pepper, and garlic powder. Mix well to coat the beef evenly with the seasoning and set aside.
- Heat 2 tablespoons of oil in a large pan or Dutch oven over high heat. Once hot, add the beef cubes in batches. Sear for about 3 minutes on one side, flip, and sear for another 3 minutes. Set aside on a plate when done.
- Pour 1/4 cup of beef broth into the pan to deglaze, scraping up the browned bits. Lower the heat to medium-high and add in the chopped onion. Sauté for around 3 minutes, stirring now and then.
- Sprinkle the flour over the onions, stirring to coat. Gradually add the remaining 2 1/2 cups of beef broth, whisking as you go. Allow the mixture to simmer and thicken for about 3-4 minutes.
- Mix in the soy sauce, Worcestershire sauce, paprika, remaining pepper, and salt along with the bay leaf. Return the beef cubes and any juices to the pan.
- Adjust the heat to maintain a gentle simmer, cover, and cook for 1 hour and 15 minutes, or until the beef is tender to your preference.
- Serve the beef tips over a bed of cooked white rice and enjoy!
Customizing Beef Tips and Rice: Alternative Ingredients
If you don’t have chuck roast on hand, beef stew meat makes a great substitute for this recipe. You can swap canola or avocado oil with olive oil for a slightly different flavor. If you’re looking for a gluten-free version, use cornstarch instead of all-purpose flour to thicken the gravy.
Best Ways to Store Beef Tips and Rice Leftover
To store leftover Beef Tips and Rice, place the beef and gravy in an airtight container and refrigerate for up to four days. Reheat gently on the stovetop or microwave before serving. If you’re freezing, store the beef in a freezer-safe container for up to three months. Thaw in the refrigerator overnight before reheating.
Perfect Pairings for Beef Tips and Rice
To complete your meal, serve Beef Tips and Rice with a simple green salad or roasted vegetables on the side. A glass of red wine, such as a Cabernet Sauvignon, complements the rich flavors of the beef and gravy. For a non-alcoholic option, try a refreshing iced tea or lemonade.
Pro Tips for the Perfect Beef Tips and Rice
For extra tender beef, make sure to let it reach room temperature before searing. Don’t rush the simmering process; the longer the beef cooks, the more tender it becomes. If you want a richer gravy, add a splash of red wine during the deglazing step.
Seasonal Twists for Beef Tips and Rice
Adapt this recipe to any season by incorporating seasonal vegetables. In spring, add peas or asparagus in the final 10 minutes of cooking. For a fall twist, stir in diced butternut squash or sweet potatoes. In summer, a side of fresh tomato salad pairs beautifully.
FAQs:
Can I use a slow cooker for this recipe?
Absolutely! You can use a slow cooker to make Beef Tips and Rice. After searing the beef, transfer it to the slow cooker and add the remaining ingredients. Cook on low for 6-8 hours or until the beef is tender. This method is convenient for busy days when you want to set it and forget it.
What type of beef is best for this dish?
Chuck roast is ideal for Beef Tips and Rice due to its rich flavor and tender texture after slow cooking. However, you can use beef stew meat or even sirloin tips as substitutes. Just ensure that the beef is cut into even cubes for consistent cooking.
Can I make this recipe ahead of time?
Yes, you can prepare Beef Tips and Rice ahead of time. Cook the beef and gravy, then store them in the refrigerator for up to two days. Reheat gently before serving. It’s a great option for meal prep or when you’re hosting and want to minimize day-of cooking.
Is there a way to make this dish spicier?
To add some heat to Beef Tips and Rice, include a pinch of cayenne pepper or a dash of hot sauce to the gravy during the simmering process. Adjust the level of spice to your liking, and remember that a little goes a long way in enhancing the dish’s depth of flavor.
Can I use a different type of rice?
Feel free to experiment with different types of rice for this dish. Brown rice offers a nutty flavor and chewy texture, while basmati or jasmine rice adds a fragrant note. Cooking times may vary, so adjust accordingly to ensure the rice is perfectly cooked before serving.
How can I thicken the gravy if it’s too thin?
If your gravy turns out thinner than desired, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Gradually stir it into the simmering gravy, allowing it to thicken to your preferred consistency. Add more slurry if needed, but do so slowly to avoid over-thickening.
Beef Tips and Rice
Equipment
- Large mixing bowl
- Large pan or Dutch oven
Ingredients
For the Beef Tips:
- 3 pounds boneless chuck roast
- 3 tablespoons canola or avocado oil separated
- 2 1/4 teaspoons Kosher salt separated
- 1 1/2 teaspoons black pepper separated
- 1 teaspoon garlic powder
- 2 3/4 cups unsalted or low-sodium beef broth do not use salted beef broth
- 1 medium yellow onion finely chopped
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon paprika
- 1 leaf bay leaf
For Serving:
- 3 cups cooked white rice
Instructions
- Begin by preparing the chuck roast. Cut it into 1" cubes and let them sit at room temperature for 20-30 minutes.
For Cooking the Beef:
- Dry the beef cubes with a paper towel and place them in a large mixing bowl. Drizzle with 1 tablespoon of the oil, along with 2 teaspoons of salt, 1 teaspoon of pepper, and 1 teaspoon of garlic powder. Mix the seasonings into the beef thoroughly and set aside.
- In a large pan or Dutch oven, heat 2 tablespoons of oil over high heat. Once hot, sear the beef cubes in two batches for 3 minutes on each side until nicely browned. Set the beef aside on a plate once done.
- Pour a 1/4 cup of beef broth into the pan to deglaze, scraping up any bits stuck to the bottom. Then, reduce the heat to medium-high and sauté the chopped yellow onion for about 3 minutes until softened.
- Whisk in the flour and gradually add the remaining beef broth, one splash at a time while stirring well after each. Let the mixture simmer and thicken, stirring occasionally for about 3-4 minutes.
- Incorporate the soy sauce, Worcestershire sauce, paprika, the remaining pepper, kosher salt, and the bay leaf. Add the seared beef along with any juices collected on the plate, and adjust the heat to maintain a gentle simmer. Cover and cook for 1 hour and 15 minutes, or until the meat reaches your desired tenderness.
For Serving:
- Serve the beef tips hot over a bed of cooked white rice and enjoy your delicious meal.
