Stew beef, rice and gravy, broccoli with cheese and cornbread

Easy stovetop beef tips and rice with a delicious homemade brown gravy, green bell peppers, and sauteed onions is a family favorite recipe.

PREP TIME15 minutes

COOK TIME1 hour 45 minutes

TOTAL TIME2 hours

Ingredients

Beef Tips:

• 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

Gravy:

• 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

Rice:

• 2 cups long grain white rice
• Water

Garnish (optional):

• Fresh diced parsley

Instructions

1. 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.
2. 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). 
3. Add in the minced garlic, dried parsley, onion flakes, garlic powder, onion powder, and fine sea salt. Mix and saute until aromatic (1 minute).
4. 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.
5. 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).
6. 20 minutes before the beef is finished cooking, cook the rice according to the package instructions.
7. 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.
8. Plate the rice, top it with the beef tips and gravy, garnish with chopped parsley, and serve.

Nutrition Information:

SERVING SIZE:

 1/6
Amount Per Serving: CALORIES: 481TOTAL FAT: 19.8gCARBOHYDRATES: 26.7gFIBER: 1.2gSUGAR: 2.2gPROTEIN: 49.1g

Nutrition information isn’t always accurate.