This beef tips and rice recipe gives you tender chunks, fluffy rice, and rich gravy in one pan on a busy weeknight.
Beef tips and rice brings soft pieces of beef, a savory gravy, and rice that soaks up every drop. You can pull it off with simple ingredients, a single skillet, and about an hour from sear to bowl.
Core Beef Tips And Rice Recipe At A Glance
Before you light the stove, it helps to see the whole plan in one place. This overview shows the cut of beef to buy, how much rice to use, and the basic timing.
| Step | What You Do | Timing |
|---|---|---|
| 1. Choose Beef | Select boneless chuck or sirloin tips, trimmed and cut into bite-size pieces. | 10 minutes |
| 2. Season | Pat dry, then season beef with salt, pepper, garlic powder, and onion powder. | 5 minutes |
| 3. Sear | Brown beef in oil over medium high heat in batches for good color. | 8 to 10 minutes |
| 4. Build Base | Sauté onion and mushrooms, then stir in flour and tomato paste. | 8 minutes |
| 5. Add Liquid | Pour in broth and Worcestershire, scraping browned bits, then bring to a simmer. | 5 minutes |
| 6. Simmer Beef | Return beef to pan and cook until tender. | 20 to 25 minutes |
| 7. Cook Rice | Simmer long grain rice in part of the gravy or in a separate pot with broth. | 15 to 18 minutes |
| 8. Serve | Spoon rice into bowls, top with beef tips and gravy, then finish with parsley. | 5 minutes |
Ingredients For Beef Tips And Rice Recipe
This version of beef tips with rice sticks to supermarket staples while still tasting slow cooked. You can swap a few items based on what you have, as long as the main parts stay in place.
Beef And Gravy
- 1 1/2 pounds beef chuck roast or sirloin tips, cut in 1 inch cubes
- 2 tablespoons neutral oil, such as canola or vegetable
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 medium yellow onion, sliced thin
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 1 tablespoon tomato paste
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 2 tablespoons butter for finishing the gravy
- 2 tablespoons chopped fresh parsley for garnish
Rice And Sides
- 1 cup long grain white rice, rinsed until the water runs clear
- 2 cups beef broth or water for cooking the rice
- Pinch of salt for the rice water
- Steamed green beans, peas, or a simple salad to round out the plate
For a nutrition check on beef cuts like stew meat or chuck, you can search USDA FoodData Central for lean options and serving sizes.
Step By Step Method For Tender Beef Tips With Rice
This stove top method gives you tender beef tips and rice without a slow cooker. The plan is simple: a hot sear at the start, gentle heat later, and enough liquid to keep everything moist.
Brown The Beef In Batches
Pat the beef dry with paper towels so the surface is not wet. Toss the cubes with salt, pepper, garlic powder, and onion powder. Heat the oil in a large heavy skillet or Dutch oven over medium high heat. When the oil shimmers, add a single layer of beef cubes and leave space between pieces so they brown instead of steam. Sear on each side until deep brown, then move the browned beef to a plate and repeat with the remaining pieces.
Build A Flavorful Gravy Base
Turn the heat down to medium. In the same pan, add the sliced onion and mushrooms with a pinch of salt. Stir often until the onions soften and the mushrooms release their liquid and pick up color. Add the minced garlic and cook just until fragrant. Sprinkle the flour over the vegetables and stir so it coats every slice, then cook the flour for about one minute. Add the tomato paste and stir again so it darkens slightly. Pour in a splash of broth while you stir, scraping up any browned bits stuck to the bottom, then add the rest of the broth and the Worcestershire sauce along with the thyme and bay leaf. Bring the mixture to a gentle simmer.
Simmer Beef Tips Until Tender
Return the browned beef and any juices from the plate back into the skillet and stir so every piece sits in the gravy. Lower the heat so the liquid barely bubbles, cover the pan, and cook until the beef feels tender when pierced with a fork, usually 20 to 25 minutes for chuck and a little less for sirloin tips. Stir now and then and check the liquid level, adding a splash of broth or water if the gravy drops below the top of the beef. When the meat reaches the texture you like, fish out the bay leaf and stir in the butter until it melts into the gravy. This method works best when you keep the heat gentle during this stage.
For food safety, beef should reach a safe internal temperature. The safe minimum internal temperature chart lists 145°F, with a rest period, for whole cuts of beef steaks and roasts, which lines up with common stove top braises.
Cook The Rice Fluffy, Not Mushy
While the beef simmers, cook the rice. Rinse it under cold water until the cloudiness rinses away. In a medium saucepan, bring the broth or water and salt to a boil, stir in the rice, then turn the heat down to low and cover with a tight lid. Cook for about 15 minutes without lifting the lid, then turn off the heat and let the pot sit for 5 minutes. Fluff with a fork before serving. You can also simmer the rice directly in part of the gravy in the same pan; in that case, watch the liquid level closely and add a splash of water if the rice starts to look dry before it softens.
Variations On Beef Tips And Rice For Different Tastes
Brown Gravy Or Creamy Gravy
This base recipe gives you a brown gravy with broth, flour, and tomato paste. For a creamier sauce, stir in 1/3 cup of heavy cream or sour cream at the end and let it warm through without boiling, then taste and adjust salt and pepper.
Different Rice Choices
Long grain white rice stays separate and fluffy, which fits the classic beef tips plate. Brown rice brings more chew and a deeper taste but needs more cooking time and liquid. Jasmine rice adds a gentle aroma, while parboiled rice holds its shape even if the gravy sits on top for a while.
Vegetable Add Ins
Mushrooms bring a deep note to beef tips, yet you can branch out with carrots cut into coins, celery slices, or frozen peas stirred in at the end. Bell pepper strips give color and a slight sweetness. Keep pieces small so everything cooks in roughly the same time.
Nutrition, Leftovers, And Make Ahead Tips
A pan of beef tips with rice covers protein, starch, and often a vegetable side. You can nudge it lighter or richer by adjusting the fat and the cut of beef. Chuck has more marbling and feels richer on the fork, while lean stew meat brings fewer calories per bite.
| Element | Approximate Amount | Notes |
|---|---|---|
| Calories Per Serving | About 550 to 650 | Based on 4 servings with rice and gravy. |
| Protein | 30 to 35 grams | From beef tips and a small amount from rice. |
| Carbohydrates | 50 to 55 grams | Mainly from the rice and thickening flour. |
| Fat | 18 to 22 grams | Influenced by beef cut and added butter. |
| Sodium | Varies with broth choice | Use low sodium broth if you watch salt intake. |
| Fiber | 2 to 4 grams | Higher if you add vegetables or use brown rice. |
| Make Ahead | Up to 3 days | Store the beef and rice in separate containers. |
These values are broad estimates. For a closer look at nutrition for your exact cut and portion, enter your ingredients into a trusted calculator or search by cut on USDA linked tools.
Safe Storage And Reheating
Cool leftovers within two hours of cooking. Transfer beef tips and gravy to a shallow container so the mixture cools faster, and store rice in a separate container in the fridge. When you are ready to serve again, reheat beef tips and rice gently on the stove with a splash of broth or water, or use the microwave in short bursts, stirring between rounds so the heat spreads evenly.
Serving Ideas To Finish Your Beef Tips And Rice Plate
Beef tips and rice already cover the main parts of a dinner, yet a fresh side or topping brightens the plate.
Side Dishes That Fit
Steamed green beans, a crisp salad, or roasted carrots all sit nicely next to beef tips and rice. Buttered peas stirred into the rice offer a one bowl meal that still feels balanced.
Turning Leftovers Into A New Meal
Leftover beef tips and rice can become a new dinner with small shifts. Spoon the beef and gravy over egg noodles, mashed potatoes, or cauliflower rice. Fold chopped leftover beef tips into a quick fried rice with peas and carrots for another night. Once you cook this Beef Tips And Rice Recipe a few times, it slides into regular rotation and lets you adjust the cut of beef, type of rice, and side vegetables to match your pantry.
