BEST Beef Tips and Rice with Brown Gravy

Ingredients

• 907 g (2 lb)beef tips, cut into 2.5 cm (1-inch) cubes; top sirloin, sirloin or tenderloin
• 45 ml (3 tablespoons), dividedolive oil
• 1 teaspoon, dividedfine sea salt
• 1 teaspoonground black pepper
• 42 g (3 tablespoons)butter
• 1 medium (about 150 g), sliced and halvedgreen pepper
• 1 medium, slicedyellow onion
• 2 cloves, mincedgarlic
• 1½ tablespoonsdried onion flakes or dried minced onion
• 1½ teaspoonsdried parsley
• 1 teaspoongarlic powder
• ½ teaspoononion powder
• ½ teaspoonfine sea salt
• 24 g (3 tablespoons)plain flour
• 710 ml (3 cups)beef stock
• 30 ml (2 tablespoons)Worcestershire sauce
• 24 g (3 tablespoons)cornflour
• 80 ml (⅓ cup)cold water
• 380 g (2 cups)long-grain white rice
• As neededwater
• To tastefresh parsley, diced

Instructions

1. 1

   Brown the beef

   Heat a large lidded Dutch oven over medium-high heat. Add 22.5 ml (1½ tablespoons) of the olive oil and swirl to coat the base. Add half the beef, season with ½ teaspoon each of the salt and pepper, and brown all over for about 4 minutes. Transfer to a clean plate, then repeat with the remaining oil, beef, salt and pepper.

2. 2

   Soften the vegetables

   Reduce the heat to medium and add the butter. When it has melted, stir in the pepper and onion to coat them. Cook, stirring occasionally, for about 7 minutes, until the pepper has softened.

3. 3

   Add the seasonings

   Stir in the minced garlic, dried parsley, onion flakes, garlic powder, onion powder and ½ teaspoon fine sea salt. Sauté for 1 minute, until fragrant.

4. 4

   Make the gravy base

   Sprinkle in the flour and mix thoroughly until no lumps remain. Cook the roux for 1 minute, stirring occasionally. Slowly pour in the beef stock while whisking constantly until smooth, then whisk in the Worcestershire sauce.

5. 5

   Simmer until tender

   Return the beef to the pot and stir. Increase the heat and bring the mixture to a boil, then reduce to a simmer (setting 2) and cover. Simmer for 1½ to 2 hours, until the beef is fork-tender.

6. 6

   Cook the rice

   About 20 minutes before the beef is finished, cook the rice according to the packet instructions.

7. 7

   Thicken the gravy

   Once the beef is cooked, whisk the cornflour and cold water together in a small bowl. Slowly pour the mixture into the beef while stirring, adding it in stages until the gravy reaches your preferred thickness. Let it simmer for about 1 minute to thicken.

8. 8

   Serve the dish

   Spoon the rice onto plates and top with the beef tips and gravy. Garnish with chopped fresh parsley and serve.

What are beef tips and rice?

Beef tips and rice is an American-style comfort dish of bite-sized beef cooked in gravy and served over rice. The name describes the cut pieces rather than one specific cut, so sirloin or tenderloin can both work here.

This version builds a savoury gravy in the same pot used to brown the beef, with onion, pepper and dried seasonings adding depth. A long, covered simmer gives the beef time to become tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 481 calories, 49g protein, 27g carbs, 20g fat.

The rice supplies most of the carbohydrates, while the beef provides most of the protein. The beef, olive oil and butter contribute much of the fat. Pair the serving with a green vegetable or salad for a more balanced plate.

Choosing the beef

Cut size: Aim for evenly sized cubes of about 2.5 cm so the pieces cook at a similar rate. Top sirloin, sirloin or tenderloin are suggested choices for this recipe.

Browning: Work in two batches so the beef has room to brown rather than steam. Keep the browned pieces on a plate while you prepare the vegetables and gravy base.

Building the gravy

Roux: Stir the flour into the butter and vegetables until it is evenly mixed, then cook it for 1 minute. This step helps the flour blend smoothly into the stock.

Stock: Add the beef stock gradually while whisking to help prevent lumps. The Worcestershire sauce goes in after the mixture is smooth.

Getting tender beef

Gentle simmer: Once the pot comes to a boil, turn the heat down and keep it covered at a low simmer. The recipe allows 1½ to 2 hours; use the fork-tender cue rather than relying on time alone.

Final thickening: Mix the cornflour with cold water before adding it to the pot. Stir it in a little at a time and let the gravy simmer for about a minute to assess its thickness.

Cooking the rice

Timing: Start cooking the rice about 20 minutes before the beef is expected to finish, following the packet instructions. This keeps the rice ready to serve with the hot gravy.

Water: The recipe gives no set quantity of water for the rice, so use the amount and method specified on your rice packet.

Serving ideas

Serve the beef and gravy over a bed of rice, with fresh parsley on top for a clean, herbal finish. Spoon plenty of gravy over the rice so it can soak up the savoury sauce.

For a simple plate, add a green vegetable or a crisp salad alongside. Keep the accompaniment lightly dressed so it does not compete with the rich gravy.

Recipe notes & tips

• Pat the beef dry before browning if its surface is wet.
• Brown the beef in two batches to give the pieces space in the pot.
• Whisk continuously as you pour in the stock to help keep the gravy smooth.
• Keep the pot covered during the simmer and check occasionally that it remains at a low simmer.
• Add the cornflour mixture gradually so you can stop when the gravy reaches your preferred thickness.

Variations

• Mushrooms: Add sliced mushrooms with the pepper and onion for an earthier gravy.
• Extra vegetables: Serve with steamed green beans or broccoli alongside.
• Herb finish: Add a little more fresh parsley at the table for a brighter finish.
• Stock choice: Use a lower-salt beef stock and adjust the seasoning to taste.
• Rice alternative: Serve the beef and gravy over mashed potatoes instead of rice.

Common mistakes to avoid

• Crowding the pot: The beef can steam instead of brown; cook it in the two batches specified.
• High simmer: A vigorous boil can make the sauce reduce too quickly; lower the heat after bringing it to the boil.
• Lumpy roux: Add the stock slowly while whisking constantly to keep the gravy smooth.
• Adding dry cornflour: It can clump in the gravy; whisk it with cold water first.
• Over-thickening: Adding all the slurry at once may make the gravy too thick; pour it in gradually and check the texture.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat the beef and gravy gently in a saucepan, adding a splash of water or stock if needed; reheat the rice separately until steaming hot.

Frequently asked questions