This rice and beef tips recipe features tender, flavorful beef simmered in a rich gravy — a comforting, satisfying meal the whole family will enjoy.
Start with stew meat seasoned and seared, then simmered slowly so the beef becomes fall-apart tender and soaks up the savory flavors.
Mushrooms, herbs, garlic and celery add depth and nutrition while the homemade gravy brings everything together over a bed of rice.
What You’ll Need
2 tablespoon butter
2 tablespoon oil (olive or avocado preferred)
2 pounds beef stew meat, cut into 1-inch cubes
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon each dry thyme, basil, oregano, marjoram
2 tablespoon paprika
2 tablespoon garlic, minced
3–4 large mushrooms, white or crimini, sliced thickly (about 1½ cups)
1 cup celery, chopped (about 2 large stalks)
3 cups beef broth or stock
3 tablespoon all-purpose flour
How to Make Rice and Beef Tips
For best results, sear the beef over high heat first, then finish low and slow. The initial high heat seals in juices and helps develop flavor, while the longer gentle simmer tenderizes the meat and thickens the gravy.
Heat a heavy Dutch oven until very hot. Add the butter and oil; when the fat begins to shimmer, add the seasoned beef in a single layer. Cook uncovered on medium-high heat for about 5 minutes without stirring, then turn the pieces and cook another 5 minutes to brown all sides. Proper searing locks in juices and improves tenderness.
After browning, reduce the heat to medium and add salt, pepper, thyme, basil, oregano, marjoram, paprika, garlic, mushrooms and celery. Stir to combine, cover, and cook about 10 minutes to soften the vegetables and meld flavors.
While it cooks, make a slurry to thicken the gravy: whisk about ½ cup of the beef broth with the flour until smooth. After the short covered cook, add the slurry and the remaining broth to the pot and stir to combine. Lower heat to low, cover, and simmer about one hour or until the meat is fork-tender and the gravy is thick and glossy. If the gravy becomes too thick, add a bit more broth to reach the desired consistency.
This method yields a rich homemade gravy without the need for packaged mixes. A simple flour-and-broth slurry or a slurry made with a gluten-free thickener will give you smooth, flavorful gravy that complements the rice perfectly.
What Meat For Beef Tips and Rice?
Stew meat works well, but chuck, round or sirloin are also good choices. Pick a cut that has some marbling but isn’t excessively fatty, so you’ll get tender, flavorful bites after slow cooking.
What Goes With Beef Tips and Rice?
This dish pairs beautifully with colorful sides: steamed green beans, roasted broccoli, glazed carrots, corn, or a crisp salad. Since the plate is mostly brown tones from the beef and rice, add vegetables in greens, oranges, purples and yellows for a balanced meal.
Tips to Make Beef Tender
Key tips: preheat your skillet until very hot, season and lightly oil the beef before searing, and resist moving the meat while it browns. Sear each side for several minutes so it develops a deep crust; this step helps retain juices. After searing, finish cooking low and slow with liquid and a cover to break down connective tissue and make the meat melt-in-your-mouth tender.
📋 Recipe
Rice and Beef Tips Recipe
Ingredients
- 2 tablespoon butter
- 2 tablespoon oil (olive or avocado preferred)
- 2 pounds beef stew meat, cut into 1-inch cubes
- ½ tsp each salt
- ½ teaspoon black pepper
- 1 tsp each dry thyme, basil, oregano, marjoram
- 2 tablespoon paprika
- 2 tablespoon garlic , minced
- 3-4 large mushrooms white or crimini, sliced thickly (about 1½ cups)
- 1 cup celery chopped (2 large stalks)
- 3 cups beef broth (or stock)
- 3 tablespoon flour (all purpose)
Instructions
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Heat a Dutch oven to high and add the butter and oil.
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When the pan is very hot and shimmering, add the meat and cook uncovered about 5 minutes without stirring.
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Stir and turn the meat, then cook another 5 minutes to brown the remaining sides.
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Reduce heat to medium and add salt, pepper, thyme, basil, oregano, marjoram, paprika, garlic, mushrooms and celery; blend together.
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Cover and cook about 10 minutes on medium to soften vegetables and marry flavors.
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Make a slurry by whisking ½ cup of the broth with the flour until smooth.
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After the 10 minutes, add the slurry and remaining broth to the pot and stir to combine.
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Reduce heat to low, cover and simmer about 1 hour or until the meat is tender and the gravy is thick. Add more broth if needed to adjust consistency.