This easy stovetop beef tips and rice with a delicious homemade brown gravy is a delicious family favorite recipe. The tender beef paired with the sauteed onions and green bell peppers is one of my favorite combinations.
Beef Tips And Rice
This beef tips and rice recipe is simply delicious and is one of my favorite comfort food recipes!
The tender beef cubes are seasoned with salt and pepper while they’re browning. Then they’re mixed in with perfectly sauteed green peppers and onions and smothered in a delicious homemade gravy.
The gravy is flavored with beef broth, onion, garlic, and parsley. The whole thing is cooked low and slow until the beef tips literally fall apart in your mouth while eating.
Once the gravy is thickened it soaks into the rice in the most delicious way. Talk about the ultimate comfort food – it’s seriously so good!
While you’re here, be sure to check out our beef tips and gravy recipe!
Beef: I used a top sirloin roast because it yields extra tender beef tips. You can also use stew meat, but you might have to cook the beef low and slow for longer to get fork tender results.
Oil: I prefer searing steak in oil because it’s easier to brown the steak without it sticking or scorching the pan (versus using butter).
Butter: I love to use butter as the fat base for the roux to thicken the gravy because it adds a lot more flavor than oil does.
Green Bell Pepper: I prefer using green bell peppers in this recipe because they aren’t as sweet as red bell peppers. Since the sliced onion will already taste sweet after it’s cooked, the flavors balance out really nicely with the green peppers.
Onion: Sauteed onion adds a subtle sweetness to this beef tips recipe that’s really lovely.
Garlic: Fresh garlic adds an umami flavor that enhances the overall flavor of this meal.
Dried Herbs and Spices: A combination of fine sea salt, ground black pepper, dried onion flakes, dried parsley, garlic powder, and onion powder season this dish perfectly.
I like to use a combination of fresh garlic and onion with their dried counterparts because you get both the sweet flavor of the cooked fresh ingredients and the more potent flavor from the dried spices.
Flour: I like making the roux with flour. Since this dish will have plenty of time to cook low and slow the uncooked flour taste will be cooked off.
Cornstarch: I like to make a cornstarch slurry to thicken the liquid that the beef cooks in because I think it makes the best tasting gravy. It’s the easiest way to thicken liquid that isn’t going to continue cooking for a long time because you don’t have to worry about the raw flour taste.
Broth: Simmering the beef in broth (instead of water) gives you the ability to season the meat with tons of beef flavor from the inside out. It’s much more flavorful than simmering the beef in water.
Worcestershire Sauce: Adding Worcestershire sauce adds an umami flavor, but it also helps tenderize the meat while it cooks (thanks to the acid in the Worcestershire sauce).
Rice: I like to use Jasmine rice for beef tips and rice, but basmati is another great choice. You could even use yellow rice if you prefer that flavor profile.
How To Make Beef Tips And Rice
To cook beef tips on the stove, start by heating half of the oil in a Dutch oven. Add half of the beef tips to the Dutch oven, and season with half of the salt and pepper. (See the recipe card below for the full printable instructions.)
Sear the beef tips on all sides until browned, then transfer them to a clean plate. Repeat with the remaining beef tips, oil, salt, and pepper.
Turn the heat down, then add butter to the Dutch oven. Once the butter has melted, add the sliced onion and green bell pepper.
Saute, stirring occasionally, until the bell peppers are soft. Add in the minced garlic, dried parsley, onion flakes, garlic powder, onion powder, and fine sea salt. Saute until aromatic.
Sprinkle the flour over the peppers and onions, then stir to coat the vegetables and create a roux.
Slowly pour in the beef broth while whisking constantly. Once there are no clumps of flour, whisk in the Worcestershire sauce. Add the beef tips and juices from the plate back to the Dutch oven.
Stir the beef tips into the broth. Bring the liquid to a boil, then turn the heat down to a simmer. Simmer with the lid on until the beef is fork tender.
When the beef is nearly finished cooking, make the rice according to the package instructions. Mix together the cornstarch and cold water to make a slurry.
Slowly pour the slurry into the broth while whisking until your desired gravy consistency is reached. It takes about a minute of simmering for the cornstarch to fully thicken. Serve the beef tips and gravy over the cooked rice. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
What Are Beef Tips?
Beef tips can just refer to beef that’s cut into cubes, so it could be cut from any part of the cow. They’re most commonly cut from a sirloin though. It’s important to know which cut of beef your beef tips came from because it helps you know how long they’ll need to cook to become fork tender.
Best Meat For Beef Tips And Rice
The best beef tips are cut from the tip of the tenderloin. Beef tips cut from the sirloin or top sirloin are another great option.
How Do You Get Beef Tips Tender?
There are four tricks to help you get the most tender beef tips. First, make sure to cut against the grain when you slice the cubes. Second, if you’re using a tougher cut of meat, I’d recommend using a meat mallet to tenderize the beef. Third, try to cook this when you’re not in a rush – cooking the beef low and slow yields the most tender results. Fourth, don’t skip the salt or Worcestershire sauce! They both act as flavor enhancers and meat tenderizers.
Are Beef Tips The Same As Stew Meat?
They’re typically not cut from the same part of the cow. Beef tips are normally cut from the tenderloin or the sirloin, while stew meat is normally cut from the chuck roast or rump roast. Chuck and rump roasts need to braise for longer to become tender, so if that’s the cut of meat that you use, you may have to cook the beef for longer before it becomes fork tender.
What To Eat With Beef Tips And Rice
I normally serve this with a vegetable side dish, but I also love serving it with some moist Jiffy cornbread. If you decide not to serve this with rice, I definitely recommend serving it over mashed potatoes. Some sides that go with beef tips are:
- Jiffy Cornbread with Creamed Corn
- Slow Cooker Green Beans
- Honey Glazed Carrots
- Southern Green Beans
- Broccoli Cranberry Salad
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our beef recipes! Some reader favorites are:
- Cajun Steak Bites
- Beef Tips and Gravy
- Instant Pot Beef Tips
- Travis Scott Burger
- Cheeseburger Sliders
- Mulligan Beef Stew
- 2 pounds beef tips (cut into 1” cubes; top sirloin, sirloin, or tenderloin is best)
- 3 Tablespoons olive oil (divided)
- 1 teaspoon fine sea salt (divided)
- 1 teaspoon ground black pepper
- 3 Tablespoons butter (42 grams)
- 1 medium green bell pepper (sliced then slices 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
- 1/2 teaspoon fine sea salt
- 3 Tablespoons all-purpose flour
- 3 cups beef broth
- 2 Tablespoons Worcestershire sauce
Cornstarch Slurry (to thicken the gravy):
- 3 Tablespoons cornstarch
- 1/3 cup cold water
- 2 cups long grain white rice
- Fresh diced parsley
- Heat a large lidded Dutch oven over medium-high heat. Once hot, add 1.5 Tablespoons of olive oil to coat the bottom of the pot. Add half of the beef tips to the pot, season with 1/2 teaspoon of salt and 1/2 teaspoon of pepper, then brown on all sides (a total of about 4 minutes). Remove browned beef from the pot and place on a clean plate. Repeat with the remaining oil, beef, salt, and pepper. Remove the second round of beef and place on the plate with the first round.
- Turn the heat down to medium, and add the butter to the pot. Once the butter has melted, add the green pepper slices and onion slices, then stir to coat the vegetables in the butter. Cook, stirring occasionally, until the green bell peppers have softened (about 7 minutes).
- Add in the minced garlic, dried parsley, onion flakes, garlic powder, onion powder, and fine sea salt. Mix and saute until aromatic (1 minute).
- Sprinkle in the flour and thoroughly mix until there are no clumps to create a roux. Cook the roux, stirring occasionally, for 1 minute. Slowly pour in the beef broth while whisking constantly. Continue whisking until the mixture is smooth, then whisk in the Worcestershire sauce.
- Add the beef back to the pot, and stir. Turn the heat up and bring to a boil. Once boiling, turn heat down to simmer (setting 2), and cover the pot with the lid. Simmer until the beef is fork tender (1.5 to 2 hours).
- 20 minutes before the beef is finished cooking, cook the rice according to the package instructions.
- When the beef finishes cooking, make the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water. Slowly pour the slurry into the beef while stirring until your desired gravy consistency is reached. It takes about a minute of simmering for the cornstarch gravy to fully thicken the gravy, so I like to add it in increments until I get the consistency I like.
- Plate the rice, top it with the beef tips and gravy, garnish with chopped parsley, and serve.
Amount Per Serving: Calories: 481Total Fat: 19.8gCarbohydrates: 26.7gFiber: 1.2gSugar: 2.2gProtein: 49.1g
Nutrition information isn’t always accurate.
Stewed beef with gravy over rice is always a family favorite meal! Everyone always asks for this beef tips and rice recipe.