Go Back

Beef Tips and Rice Recipe

A comforting, one-bowl meal that delivers tender beef, savory sauce, and fluffy rice all in one dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 46 servings
Course: Main Course
Cuisine: American comfort food
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 pounds beef chuck cut into 1.5-inch cubes
  • 2 tablespoons vegetable oil
  • 1 medium onion diced
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 cup long-grain rice
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water slurry
  • 2 tablespoons fresh parsley chopped (optional garnish)

Equipment

  • Large heavy-bottomed skillet or Dutch oven
  • Cutting board and sharp knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Medium saucepan with lid
  • Tongs
  • Paper towels

Method
 

  1. Use paper towels to thoroughly dry the beef cubes before browning.
  2. Sprinkle the beef generously with salt and black pepper. Heat the oil in the skillet over medium-high heat until it shimmers.
  3. Work in batches to brown the beef on all sides for about 8 to 10 minutes total.
  4. Transfer the browned beef to a clean plate and set aside.
  5. In the same skillet, add the diced onion and cook for 3 to 4 minutes until softened.
  6. Add the sliced mushrooms to the skillet and cook for another 2 to 3 minutes.
  7. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  8. Add the tomato paste and stir constantly for about 1 minute.
  9. Pour the beef broth into the skillet while scraping the bottom to release browned bits.
  10. Return the beef and any accumulated juices to the skillet and stir in the rice, thyme, oregano, and bay leaf.
  11. Bring everything to a simmer, reduce heat to low, cover, and cook for 25 to 30 minutes.
  12. If the sauce seems too thin, stir the cornstarch slurry into the skillet and simmer for 1 to 2 minutes until thickened.
  13. Remove from heat, discard the bay leaf, and let the dish rest for 5 minutes before serving.
  14. Top with fresh parsley if desired and serve.

Notes

This dish is naturally complete on its own, but pairs well with a crisp green salad or steamed green beans.