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Best Beef Tips and Rice with Brown Gravy Recipe

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This classic recipe for Beef Tips and Rice with Brown Gravy features tender beef cubes slow-simmered in a rich, flavorful brown gravy with bell peppers and onions. Served over fluffy long-grain white rice, it's a comforting and hearty meal perfect for family dinners.

Ingredients

Beef and Seasonings

  • 2 pounds beef tips (cut into 1” cubes; top sirloin, sirloin, or tenderloin preferred)
  • 1 teaspoon fine sea salt (divided)
  • 1 teaspoon ground black pepper (divided)

Cooking Fats

  • 3 tablespoons olive oil (divided)
  • 3 tablespoons butter (42 grams)

Vegetables and Aromatics

  • 1 medium green bell pepper (sliced then cut in half, about 1 cup)
  • 1 medium yellow onion (sliced)
  • 2 cloves garlic (minced)
  • 1 1/2 tablespoons dried onion flakes (or dried minced onion)
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Gravy Ingredients

  • 3 tablespoons all-purpose flour
  • 3 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons cornstarch
  • 1/3 cup cold water

Rice

  • 2 cups long grain white rice
  • Water (for cooking rice)

Garnish

  • Fresh diced parsley

Instructions

  1. Brown the Beef: Heat a large lidded Dutch oven over medium-high heat. Add 1.5 tablespoons olive oil to coat the pot's bottom. Season half the beef tips with 1/2 teaspoon salt and 1/2 teaspoon pepper, then brown on all sides for about 4 minutes. Remove and place on a clean plate. Repeat with remaining beef, oil, salt, and pepper. Set beef aside.
  2. Sauté Vegetables: Reduce heat to medium and add butter to the pot. Once melted, add sliced green bell peppers and onions, stirring to coat in butter. Cook, stirring occasionally, until peppers soften, about 7 minutes.
  3. Add Aromatics and Spices: Stir in minced garlic, dried parsley, dried onion flakes, garlic powder, onion powder, and 1/2 teaspoon fine sea salt. Sauté until fragrant, about 1 minute.
  4. Make the Roux and Gravy Base: Sprinkle flour over vegetables and stir thoroughly to eliminate lumps, forming a roux. Cook, stirring occasionally, for 1 minute. Gradually whisk in beef broth until smooth. Then stir in Worcestershire sauce.
  5. Simmer the Beef: Return browned beef to the pot and mix into gravy. Increase heat to bring mixture to a boil. Once boiling, reduce heat to low (setting 2) and cover with lid. Simmer for 1.5 to 2 hours, until beef is fork-tender.
  6. Cook Rice: About 20 minutes before the beef finishes, cook rice according to package instructions.
  7. Thicken the Gravy: In a small bowl, whisk cornstarch and cold water to create a slurry. Slowly add slurry to simmering beef gravy, stirring continuously until desired thickness is achieved, approximately 1 minute. Add slurry incrementally to avoid over-thickening.
  8. Serve: Plate the cooked rice, spoon beef tips and thickened brown gravy over top. Garnish with freshly diced parsley and serve hot.

Notes

  • Use a heavy-bottomed pot like a Dutch oven for even heating and excellent browning.
  • Choose tender cuts of beef like top sirloin or tenderloin for best texture.
  • Simmering low and slow is key to tender beef tips.
  • You can substitute beef broth with homemade stock for richer flavor.
  • Adjust gravy thickness by adding more or less cornstarch slurry.
  • Fresh parsley garnish adds a bright, fresh contrast to the rich gravy.
  • Leftover beef tips are great for reheating and taste even better the next day.

Find it online: https://cookedbygrace.com/best-beef-tips-and-rice-with-brown-gravy-recipe/