What Type of Dish Is Beef Tips and Rice
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 or egg noodles....not complicated or fancy, just deliciously good!
You can make this recipe on the stovetop or in the slow cooker!
This is an amazingly simple and delicious recipe every cook needs in their "back pocket." Tender bites of stewed beef, seasoned to perfection and served over rice...comfort food doesn't get much better than this!
Jump to:
- You'll love this recipe!
- What are beef tips?
- What cuts of meat to use
- Here's what you need
- How to make it: Stove top method
- Slow cooker beef tips
- How to make gravy from the slow cooker
- Serving suggestions
- Related recipes
- 📋 Recipe
You'll love this recipe!
I make this several times a year, along with the other "regular" menu items at our house...meatloaf, chicken spaghetti, pot roast and chili! But I never get tired of this easy recipe!
Comfort food at its finest! flavorful and filling and good as leftover, too!
Stove top or Slow Cooker - either method yields a delicious meal!
All-natural ingredients - no condensed soups or dry soup mixes
Affordable - you can get away with a less expensive cut of beef since it's braised, or cooked in liquid!
Gluten-free - the gravy is thickened with cornstarch - no flour, so if you're sensitive to gluten, this is a good recipe for you!
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
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 is 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.
Here's what you need
Cubed beef, beef broth, allspice, onion, Worcestershire sauce and a few bay leaves. Add rice or egg noodles on the side.
Some recipes use Lipton Onion Soup Mix™ for the gravy, but this recipe uses all-natural ingredients.
How to make it: 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!
Slow cooker 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.
Transfer the browned beef to the slow cooker, add remaining ingredients, and allow to cook on low 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.
Serving suggestions
If you don't have rice, beef tips and gravy go great served over egg noodles, mashed potatoes or even on a baked potato!
Beef Tips with Rice and Gravy can be a one-dish meal or serve it with a side of asparagus, broccoli or carrots!
- Classic Meatloaf
- Chicken Stew
- Mississippi Pot Roast with Gravy
- Smothered Steak with Brown Gravy
- Orange Glazed Carrots
- Steamed Brussels Sprouts with Horseradish Sauce
📋 Recipe
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Dutch oven - or -
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Slow Cooker
- 2 lbs sirloin or chuck roast , cubed (see notes)
- 2 tablespoons oil
- 1¼ cup chopped sweet yellow onion
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- ¼ teaspoon ground allspice
- salt and pepper , to taste
- prepared rice
- ½ cup water , for thickening slurry
- 3 tablespoons cornstarch , for thickening slurry
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Cut sirloin steaks into ¼ inch cubes; lightly salt and pepper
2 lbs sirloin or chuck roast
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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);
2 tablespoons oil, 2 lbs sirloin or chuck roast
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Lighly brown beef cubes on all sides; once browned; use a slotted spoon and remove beef; transfer to plate; set aside
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In the same Dutch oven, add chopped onion; cook on medium heat for 2 minutes, until onions are tender
1¼ cup chopped sweet yellow onion
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Add browned beef back to the Dutch oven
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Add bay leaves, Worcestershire, allspice, beef broth (add enough to cover beef); cover, reduce heat to simmer and allow to cook until fork-tender (see notes)
2 cups beef broth, 1 tablespoon Worcestershire sauce, 2 bay leaves, ¼ teaspoon ground allspice
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Once beef is fork-tender, make a slurry (in a measuring cup-combine ½ cup water and 3 tablespoons of corn starch; stir well); add to beef mixture- See Notes
½ cup water, 3 tablespoons cornstarch
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Season with salt and pepper
salt and pepper
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Prepare rice according to package instructions; remove bay leaves
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Plate rice and serve beef tips and gravy over rice
prepared rice
Cooking the beef: Sirloin is the most tender cut for this recipe; however, you can use top round or chuck. Both methods require browning the cubed steak on the stove top prior to resuming recipe.
Stove top method: once browned, allow the meat to simmer in the broth until fork-tender.
Slow-cooker Method: once browned, place meat in slow cooker;allow the meat to simmer 5-6 hours on low or until fork tender.
Make the Gravy: Stove top or Slow Cooker Methods
Both methods require a Slurry: combine ½ cup cold water and 3-4 tablespoons of cornstarch or flour
Stove top Method: add slurry to Dutch oven and allow to thicken
Slow-Cooker Method: remove 2 cups of broth from slow cooker and put it in a saucepan; heat on medium; add slurry; allow to thicken; add back to slow cooker.
Serving: 1 cup Calories: 396 kcal Carbohydrates: 5 g Protein: 51 g Fat: 18 g Saturated Fat: 5 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 8 g Trans Fat: 1 g Cholesterol: 138 mg Sodium: 621 mg Potassium: 936 mg Fiber: 1 g Sugar: 3 g Vitamin A: 8 IU Vitamin C: 3 mg Calcium: 86 mg Iron: 4 mg
Source: https://www.smartypantskitchen.com/beef-tips-rice-and-gravy/