The hearty, comfort food classic, Beef Tips and Rice, gets a major dinnertime upgrade in this one-skillet recipe! Tender beef tips slow-cook on the stovetop in a savory, rich gravy, building flavor with every passing minute.
As soon as the beef is cooked to tender perfection, serve over fluffy white rice and ladle on the gravy for a mouthwatering, sit-down kind of meal!
BEEF TIPS AND RICE
Beef Tips and Gravy is a budget-friendly entree made from beef cut into cubes and slowly simmered in a savory brown gravy. The whole chi-bang is typically ladled over white rice (sometimes egg noodles) and served!
WHAT CUT OF MEAT FOR BEEF TIPS?
Beef Tips are most often made from chuck roast which carries with it a lot of beefy flavor, however, it also happens to be the shoulder of the cow. As you probably know good and well, the shoulder is a hardworking part of the body, making this a fairly tough cut of beef. In order to tenderize the chuck roast beef cubes, they’re simmered low and slow in beef gravy. No complaints here.
ARE BEEF TIPS AND STEW MEAT THE SAME?
In the case of Beef Tips made from chuck roast, you would buy the roast and cut the cubes yourself. This gives you more control over the size of your Beef Tips, and surprisingly, their makeup. You might be tempted to pick up a package of stew meat to save on a little prep time — don’t do it. The pre-cut stew meat is actually just a collection of the butcher’s odds and ends, and will likely result in uneven cooking. You can read more about that here.
- Chuck Roast – As mentioned earlier, Beef Tips and Rice begin with a hunky piece of beef called chuck roast. A tough cut, loaded with extra beefy flavor thanks to a good deal of marbling.
- Oil – The type of oil is very important when it comes to searing your beef tips. You need an oil with a high smoke point so you can cook the beef tips over high heat without burning them. Use canola or avocado oil.
- Onion – Yellow onion is recommended, but if you have a white onion, you could sub that in.
- Beef Broth – Use only unsalted or low-sodium beef broth for Beef Tips and Rice. This will be used to both deglaze the pan and for the gravy.
- Flour – All-purpose flour serves as the thickener for the gravy.
- Soy Sauce and Worcestershire Sauce – These sauces add a great depth of flavor to the dish, but be sure to measure before you pour! A little bit goes a long way when it comes to both of these sauces
- Seasoning – Before the beef cubes go in the pan for a sear, they’re coated in a flavorful mix of Kosher salt, black pepper, garlic powder, and onion powder. Then, once the Beef Tips come out and the gravy begins, paprika and bay leaf join the party.
HOW TO COOK BEEF TIPS AND GRAVY
- Prep the Meat – The first thing you’ll do is cut the chuck shoulder into Beef Tips! The colder the meat and the sharper the knife, the easier this task will be. Cut the beef into 1″ cubes, pat them dry with a paper towel to remove any excess moisture, season, and set aside to remove the chill.
- Sear the Beef – Searing the beef will intensify that beefy flavor. Make sure you begin with a pan that has a fitted lid or use a Dutch oven. Add oil to a large pan and sear the beef on one side until browned. Then, turn and sear once more.
- Sauté the Onion – There’s going to be a lot of good beefy flavor hanging around at the bottom of the pan, and we want to put it to good use in the gravy for our Beef Tips and Rice! Before you cook the onion, deglaze the pan with a little beef broth. Then, add the onion and cook until softened.
- Make the Gravy – Sprinkle the flour over the onion and add the beef broth one big splash at a time, whisking well after each addition. Allow the gravy to simmer and thicken. Then, add the remaining seasoning.
- Simmer – Once the gravy is ready, add the beef cubes and any accumulated juices back to the pan. Adjust the heat as necessary to maintain a slow simmer. Cover and cook for 1 hour and 15 minutes (or until tender to your liking).
- Serve – For Beef Tips and Rice, prepare a plate or bowl with a 1/2 cup to a cup of fluffy white rice. And lastly, generously spoon the beef tips and gravy across the top, serve and enjoy!
WHAT SIDES TO SERVE WITH BEEF TIPS AND RICE?
Beef Tips and Rice comes equipped with a protein and a starch. The only thing that’s missing is the vegetables…although, a hot, steaming batch of baked yeast rolls might help to sop up all that yummy gravy! Serve Beef Tips with steamed broccoli or fresh green beans for a well-rounded meal.
5 MORE BEEFY DINNERS YOU’LL LOVE
- Ground Beef Stroganoff made with mushrooms, onions, and sour cream over egg noodles is a beefy, comforting weeknight dinner that’s as easy as it is delicious!
- Salisbury Steak served with brown onion gravy is like your own personal-sized meatloaf! Made with fresh breadcrumbs, ground beef, onion, and garlic.
- Skillet Cheeseburgers are guaranteed to satisfy any burger craving and was especially designed for those who love the flavor of a flame-grilled burger but don’t quite have the desire to man a grill.
- Pork Steaks is an easy, one-pan dinner idea for tender, flavorful steaks that cook up fast in the skillet and end up on your plate swimming under a sea of savory gravy.
- Cowboy Steaks are almost as impressive before they hit the grill as they are coming off of it, and there’s nothing that satisfies an appetite quite like this hunky, bone-in steak!
Beef Tips and Rice gets a dinnertime upgrade in this one-skillet recipe! Tender beef tips slow-cook on the stovetop in a savory, rich gravy.
- 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 (do not use salted beef broth)
- 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 bayleaf
- 3 cups cooked white rice
Cut the chuck roast into 1" cubes using a very sharp knife. Allow to sit at room temperature for 20-30 minutes to remove the chill.
Pat the cubes dry with a paper towel and transfer to a large mixing bowl. Drizzle with 1 tablespoon of oil, 2 teaspoons Kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Massage the seasoning into the beef cubes and set aside.
Add 2 tablespoons of oil to a large pan (equipped with a fitted lid) or a Dutch oven over high heat and allow to come to temperature. Sear the cubes in 2 batches. Sear for 3 minutes on one side, then flip and sear 3 minutes more. Transfer beef cubes to a plate and set aside.
Add a 1/4 cup of beef broth to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Reduce the heat the medium-high and add the yellow onion. Sauté for about 3 minutes, stirring occasionally.
Stir the flour, and then add the remaining 2 1/2 cups of beef broth one big splash at a time, whisking well after each addition. Allow to simmer and thicken, stirring occasionally, about 3-4 minutes.
Stir in the soy sauce, Worcestershire sauce, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon Kosher salt, along with a bay leaf, the beef cubes and any accumulated juices. Adjust your heat to maintain a slow simmer, cover and cook for 1 hour and 15 minutes (or until tender to your liking).
Serve over white rice and enjoy!