Beef tips and rice combine tender, well-seasoned beef tips with green bell peppers and onions in a smooth, rich, flavorful sauce. Serve over a bed of white rice, such as basmati, jasmine, or brown rice.
You are going to love this easy dish. It is a well-loved classic with family and friends.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Beef: Use beef tenderloin, sirloin tips, stew meat, or petite shoulder. Petite shoulder is just as tender as beef tenderloin at a much better price.
- Woodfired garlic powder: I like to use Kinder’s woodfired garlic, but any garlic powder works.
- Bell pepper: I like the flavor of the green bell pepper, but you can use any color bell pepper.
- Beef broth: Preferably low-sodium.
- Bay leaves: Don’t forget to remove them. They have sharp edges.
- Cooked rice: Such as basmati, jasmine, or brown rice.
How To Make Beef Tips and Rice
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, salt, black pepper, and garlic powder. Dredge the beef into the flour mixture.
- Brown the beef tips in a bit of oil, then transfer them to a plate.
- Cook the onion and bell pepper over medium heat. Reduce the heat to low and add the garlic, thyme, rosemary, and marjoram.
- Return the beef to the pot with the vegetable mixture. Add the beef broth, Worcestershire sauce, and bay leaves.
- Simmer until tender.
- Whisk ½ cup beef broth with the cornstarch. Stir it into the pot and cook until thickened. Serve over cooked rice.
Preparation Tips For Success
- For a firmer green pepper, add it in the last 2 minutes of softening the onion.
- If cooking in a Dutch oven, after adding the beef broth, Worcestershire sauce, and bay leaves, cover the pot and place it in the oven. Cook at 350 degrees for 1 1/2 hours or until the beef is tender.
- Different cuts of beef will require different cooking times. Sirloin and stew meat require longer cooking times than tenderloin or petite shoulder.
- Always remove the bay leaves after cooking. They have sharp edges and may pose a choking hazard.
- Cook the rice according to the package instructions
- This recipe is equally delicious over homemade mashed potatoes or egg noodles.
Serving Suggestions
- Bread: homemade biscuits, yeast dinner rolls, and easy beer bread.
- Vegetables: sauteed carrots, Southern green beans, and garlic butter mushrooms.
- Potatoes: garlic mashed potatoes, easy pan-fried potatoes, and sheet-pan roasted potatoes.
More Beef Recipes
Beef Tips and Rice
Beef tips and gravy combine tender, well-seasoned beef tips with green bell peppers and onions in a smooth, rich, flavorful sauce.
Print
Pin
Rate
Servings: 4 servings
Calories: 586kcal
Ingredients
- 1½ lbs petite shoulder or beef stew cut into bite-sized pieces
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon woodfired garlic powder
- 2-3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried marjoram
- 2½ cups low-sodium beef broth (reserve ½ cup)
- 1½ tablespoon Worcestershire Sauce
- 2 bay leaves
- 2 tablespoons cornstarch
- 4 cups cooked jasmine or basmati rice
- chopped fresh parsley
Instructions
- Whisk the flour, salt, black pepper, and garlic powder in a shallow, wide bowl. Dredge the beef into the flour mixture.
- Heat 1½ tablespoons olive oil in a Dutch oven or large pot over medium heat. Brown the beef tips, working in batches. Transfer the browned beef to a plate and cover to keep warm.
- If needed, add more olive oil. Cook the onion over medium heat for 4-5 minutes. Add the bell pepper and cook until the onion and bell pepper are soft. Reduce the heat to low and add the garlic, thyme, rosemary, and marjoram.
- Return the beef to the pot with the vegetable mixture. Add 2 cups of beef broth, Worcestershire sauce, and bay leaves.
- Simmer for 1½ hours or until tender. Or place the covered pot in the oven at 350 degrees for 1½ hours or until tender.
- Whisk ½ cup beef broth with the cornstarch. Stir it into the pot and cook until thickened. Serve over cooked rice. Season with salt and freshly ground black pepper to taste.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat or in the microwave at reduced power.
- Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator.
Nutrition
Calories: 586kcal | Carbohydrates: 61g | Protein: 46g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 105mg | Sodium: 749mg | Potassium: 1106mg | Fiber: 2g | Sugar: 3g | Vitamin A: 126IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 5mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Amy
I tried these beef tips and rice for a cozy weeknight meal. The meat turned out incredibly tender, and the gravy was so savory. It’s a new family favorite.
Beth Pierce
So happy that you and your family liked it.
Karletta Marie
Delicious winter recipe. I served it with cauliflower rice and my hubby loved it.
Beth Pierce
Awesome! I am glad that you liked it.