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Beef Tips and Rice

Tender beef tips nestled into fluffy rice, coated in a rich, savory gravy. This comfort food feels fancy enough for company yet simple enough for a weeknight dinner. The beef is seared to golden perfection, then braised low and slow until fork-tender, while the rice absorbs those incredible pan juices.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds beef chuck or sirloin tips cut into 1.5-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1.5 cups beef broth
  • 1/2 cup red wine or additional beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt divided
  • 1.5 cups long-grain white rice
  • 3 cups water or beef broth for rice
  • 2 tablespoons butter

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Cutting board
  • Sharp chef's knife
  • Measuring cups and spoons
  • Wooden spoon for stirring
  • Medium saucepan with lid for rice
  • Paper towels

Method
 

  1. Cut your beef into 1.5-inch cubes and pat them dry with paper towels. Sprinkle half a teaspoon of salt over the beef and grind black pepper on top. Let the pieces sit while you prep other ingredients.
  2. Heat your skillet over medium-high heat and add the vegetable oil. Wait 2 minutes for the oil to get properly hot, then add half the beef in a single layer without crowding.
  3. Let each piece sit undisturbed for 2 to 3 minutes so it develops a brown crust, then stir and cook another 2 minutes until browned on multiple sides. Transfer the beef to a plate and repeat with the remaining meat.
  4. In the same skillet, add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and turning golden at the edges. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen its flavor. Then sprinkle the flour over the mixture and stir well, coating everything evenly.
  6. Pour in the red wine or extra beef broth and scrape the bottom of the skillet with your wooden spoon to lift up all the browned bits stuck there. Once the liquid covers the bottom of the pan, add the beef broth and stir everything together.
  7. Add the beef back to the skillet along with any juices on the plate. Stir in the dried thyme, oregano, bay leaf, and remaining half teaspoon of salt.
  8. Bring the liquid to a simmer, then reduce the heat to medium-low and cover the skillet with a lid or foil. Simmer covered for 25 to 30 minutes, stirring occasionally, until the beef is fork-tender and the gravy has thickened slightly.
  9. While the beef braises, in a medium saucepan, combine the rice, 3 cups of water or beef broth, and 2 tablespoons of butter. Bring to a boil over high heat, then reduce heat to low and cover tightly.
  10. Simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork after cooking.
  11. Check that your beef is tender and your rice is cooked through. Taste the gravy and adjust salt or pepper as needed.
  12. Divide the rice among bowls or plates, then ladle the beef tips and gravy generously over the top. Serve immediately.

Notes

Pat the beef dry before seasoning and searing so it browns instead of steams. Brown the beef in batches rather than all at once so each piece makes contact with the hot pan and develops color. Use beef broth for cooking the rice instead of water for extra flavor. Don't skip the tomato paste; it adds umami depth. If your gravy seems too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it in, and simmer for 1 minute until thickened. Store beef tips and gravy in an airtight container for up to 4 days in the refrigerator or up to 3 months in the freezer.