Beef Tips with Rice and Gravy
Comfort food comes in many forms, but this classic Beef Tips with Rice and Gravy recipe takes the cake! Tender morsels of seasoned beef, nestled in a rich brown gravy served over rice….not complicated or fancy, just deliciously good! Serve this family favorite as a one-dish dinner and follow up with a slice of homemade Apple Crisp! Comfort food at its finest!
What Are Beef Tips?
Beef tips come from the most tender part of the cow- the tenderloin. They’re simply pieces of sirloin or tenderloin steak cut into cubes which butchers refer to as “tips.” You can use a different cut of meat other than tenderloin or sirloin for a “beef tip recipe” because the braising, or stewing method tenderizes the meat.
What Cuts of Meat to Use for Beef Tips and Rice
Sirloin is the preferred cut, but you can use cubed chuck, rump or top round steak. Whichever cut of meat you decide to use, make sure it in a steak, or “roast” form for the most tender beef tips. Use a sharp knife and cut the steak or roast into cubes (or ask your butcher to cube it for you!) Often, pre-cut “beef stew meat” or “cubed steak cuts” include more fat and muscle, resulting in a tougher cut of meat which requires a longer cooking time.
Stove Top or Slow Cooker Method for Cooking Beef Tips
You can make this easy beef tip recipe on the stove top or in a slow-cooker, aka “Crockpot.” First, brown the beef on the stove top for both methods. If using a slow cooker, then then transfer the browned beef to the slow cooker, add remaining ingredients, and allow to cook 5-6 hours. You may have to add more liquid (water of broth) to the slow cooker in order to completely cover the meat with liquid.
How to Make Gravy from the Slow Cooker
Using the slow cooker method, once the beef is tender, spoon out about 2 cups of the braising liquid from the slow cooker into a saucepan. Add a thickening slurry (1 cup water with 4 tablespoons of flour or cornstarch) to the broth, heat, and pour the gravy over the beef tips and rice.
How to Make Beef Tips and Rice with Gravy (Stove Top Method)
If you make Beef Tips and Gravy on the stove top, it’s pretty east! 8 simple steps and you’ll have a deliciously tender beefy stew to serve over prepared rice, noodles or mashed potatoes!
If you don’t have rice, beef tips and gravy go great served over egg noodles or mashed potatoes. Beef Tips with Rice and Gravy can be a one-dish meal or serve it with a side of asparagus, broccoli or carrots!
Beef Tips with Rice and Gravy
- Dutch oven or slow cooker
- 1 ½-2 lbs sirloin , cubed (see notes)
- 2 tablespoons oil
- 1¼ cup sweet yellow onion
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- ½ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- salt , to taste
- Cut sirloin steaks into 1/4 inch cubes; lightly salt and pepper
- In a large Dutch oven on medium high heat, add oil; once oil is hot; add beef to pan in a single layer (if possible);
- Lighly brown beef cubes on all sides; once browned; use a slotted spoon and remove beef; transfer to plate; set aside
- In the same Dutch oven, add chopped onion; cook on medium heat for 2 minutes, until onions are tender
- Add browned beef back to the Dutch oven
- Add bay leaves and beef broth (add enough to cover beef); cover, reduce heat to simmer and allow to cook until fork-tender (see notes)
- Once beef is fork-tender, make a slurry (in a measuring cup-combine 1/2 cup water and 3 tablespoons of corn starch; stir well; add to beef mixture) See Notes
- Prepare rice according to package instructions; remove bay leaves
- Plate rice and serve beef tips and gravy over rice
Once you make this recipe, let me know how you like it!