Beef Tips and Rice

Howdy, folks, and thanks for stopping by the website! This recipe is classic comfort food. Beef tips with rice is one of the meals I’ve served to a lot of Cowboys on some of the coldest days. The meat sticks to the ribs and the gravy keeps things nice and warm – it’s the perfect meal to end a long day of hard work.

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Beef Tips

My preferred cut for beef tips is a Tri Tip. Now, I’ve used sirloin and round roasts and other cuts of beef, but I like the extra flavor from the marbling of fat that a tri tip brings to the table. Start by taking off any excess fat and silver skin before you start to slice up the meat.

Tip: Slicing against the grain always makes the meat more tender when cooked.

Note: If you’re using a crock pot, take a moment to add some beef broth and pre-heat the crockpot to high.

Ok – Back to the tri-tip. Slice the meat into same-sized pieces. Season with Original Seasoning and dust well with flour. The flour is going to help brown the meat and will add thickness to the gravy later on. You could skip this step, but there will be something missing, I promise you.

Add the floured beef to a pre-heated, well-oiled cast iron skillet (bonus flavor if you use bacon grease!) to sear. We’re not cooking all the way through; we’re just going to brown the outside of the beef to add flavor and texture.

Tip: Brown the meat in batches, so everything gets browned evenly.

When the beef is browned, remove from the pan. Add butter to the skillet. This is what heaven is made out of – bacon grease and butter. All of this will come together later and make a delicious gravy.

Beef Tips and Rice

Add the diced onion to the butter. When the onion is translucent and soft, add the mushrooms. Right about two or three minutes before the mushrooms and onions are finished, add the garlic. This will prevent the garlic from burning.

Pour some red wine into the skillet to deglaze the skillet and get all of those good brown bits of flavor stirred up and ready to go into the gravy.

Add the vegetables and the pan sauce into the beef broth. Add a beef bouillon cube and some dried thyme. Add the beef and cook until the beef is tender and the gravy is thick.

Tip: If you’d like thicker gravy, add some cornstarch mixed with cold water and stir. The gravy will thicken like magic.

Beef Tips can be served over rice, egg noodles, or mashed potatoes. Heck, they can be served over all three. If you’ve got some green bell peppers laying around, you could add those and this makes a great beef pepper steak as well. No matter how you make it, share it with the people you love.

As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! We’ll see you down the Beef Tips & Rice trail!

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Beef Tips and Rice – Cowboy Kent Rollins

Prep Time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Ingredients

• 3 lbs sirloin roast or tri tip
• 3 tablespoons Kent’s Original Seasoning or your favorite all-purpose seasoning
• ½ cup all-purpose flour
• Oil for frying
• 4 tablespoons butter
• 1 white onion finely chopped
• 1 cup sliced mushrooms
• 3 garlic cloves minced
• ¼ cup red wine
• 1 32 ounce carton beef broth
• 1 tablespoon Worcestershire sauce
• 1 beef bouillon cube
• 1 teaspoon dried thyme
• Rice or mashed potatoes for serving, optional

Instructions

• Trim any excess fat from the meat and cut into bite-sized pieces.
• Combine the flour and seasoning in a medium bowl. Add the meat and toss to generously coat.
• Add a thin layer of oil in a large cast iron skillet over medium-high heat. Add the meat and brown on the sides for about 2 to 3 minutes. Note: you don’t need the meat cooked through, just the outside browned. Remove the meat from the skillet and keep warm.
• Return to the skillet, turn the heat down to medium and melt the butter. Stir in the onion. Cook until the onion begins to get tender, stirring occasionally, then stir in the mushrooms and garlic. Continue cooking for about 2 to 3 minutes. Pour the contents of the skillet into a pot.
• Return to the skillet and reduce the heat to low. Add the wine and let it reduce by half, stirring frequently. Pour into the pot.
• To the pot, add the beef broth, Worcestershire sauce, bouillon cube and thyme. Bring to a boil. Reduce the heat to a simmer for 1 to 1 ½ hours, or until the meat is tender. Serve warm over rice or mashed potatoes, if desired.
• Note: If you would like the sauce/gravy thicker, dilute 3 tablespoons of cornstarch in ¼ cup of cold water. Stir the mixture into the beef tips and cook until it thickens to desired consistency.
• For a slow cooker: Flour and brown the meat as directed above. Add all the ingredients to a slow cooker on low for about 6 – 7 hours or high for 4 – 5 hours, or until the meat is tender.