Mains
Smothered Beef Tips and Rice
Tender chunks of beef simmered in a deeply savory brown gravy with mushrooms, perfect spooned over a bed of rice.
Beef tips are a weeknight trick I picked up from my mother, who could turn a tough cut of stew meat into something silky just by giving it time on low heat. This gravy is dark and peppery, built to cling to every grain of rice underneath it. It's simple food that still feels like a treat.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1/2 cup all-purpose flour, divided
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 tbsp vegetable oil
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
Instructions
-
1
Dredge the beefSeason the beef cubes with salt and pepper, then toss in 1/4 cup of the flour to coat lightly.
-
2
Brown in batchesHeat the oil in a Dutch oven over medium-high heat and brown the beef in batches, about 3 minutes per side, then remove and set aside.
-
3
Cook the onions and mushroomsAdd the onion and mushrooms to the pot and cook for 6 to 8 minutes until softened and browned, then stir in the garlic for 1 minute.
-
4
Make the gravySprinkle in the remaining flour, stir for 1 minute, then whisk in the beef broth, Worcestershire sauce, thyme, and bay leaf until smooth.
-
5
Return the beefAdd the beef back to the pot, bring to a simmer, then cover and reduce heat to low.
-
6
Braise until tenderSimmer for 1 hour, stirring occasionally, until the beef is fork-tender and the gravy has thickened.
-
7
Adjust and serveDiscard the bay leaf, taste for seasoning, and serve hot over steamed white rice.
Okra & Oak Tip
Cut the beef into even cubes so everything braises at the same rate and you don't end up with some pieces overcooked.
Storage
Store refrigerated up to 4 days; this dish also freezes well for up to 3 months in an airtight container.
Frequently Asked Questions
Chuck roast cut into cubes works best since it has enough marbling to stay tender through a long simmer.
Yes, brown the beef and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6 hours.
Nutrition
Per serving. Values are estimates.
470
Calories
36g
Protein
16g
Carbs
28g
Fat
