Beef Tips and Rice

Make the Rice

1. Rinse 2 cups rice in a fine-mesh strainer until the water runs mostly clear. Add to a 3-quart (or bigger) pot with 3 cups water and 1/2 teaspoon salt. Bring to a boil, cover, reduce heat to the lowest setting, and cook for 15 minutes. Turn off heat and rest, covered, for 10 minutes, then fluff with a fork.

   Rice cue: If the water is gone but the rice is still a little firm, cover and let it steam on the lowest heat for 5 more minutes. If you are using jasmine or basmati, check the package water ratio since brands vary.

   

Brown the Beef

2. Pat the beef dry. Season with salt, pepper, and smoked paprika, then toss with 2 tablespoons flour to lightly coat.

3. Heat a large skillet or Dutch oven over medium-high heat. Add 2 tablespoons oil. Working in batches, sear beef tips in a single layer until well browned on 2 sides for speed, 2 to 3 minutes per side. Let the pieces sit undisturbed so they actually brown before you start stirring them around. Transfer to a plate. Do not worry about cooking through yet.

   

Build the Gravy

4. Reduce heat to medium. Add 2 tablespoons butter, then the sliced onion and mushrooms. Cook, stirring, until softened and lightly browned, 6 to 8 minutes.

5. Add garlic and cook for 30 seconds, just until fragrant. Stir in tomato paste and cook for 1 minute to caramelize it slightly.

   

6. Pour in beef broth and scrape up the browned bits from the bottom of the pan. Stir in Worcestershire, Dijon if using, bay leaf, and thyme.

Simmer Until Tender

7. Add the seared beef (and any juices) back to the pan. Bring to a gentle simmer, then reduce heat to low, cover, and cook until fork-tender.

   Start checking at 25 minutes for sirloin tips. They usually take 25 to 35 minutes. For chuck, start checking at 50 to 60 minutes. It commonly lands around 60 to 90 minutes for true fork-tender. Stir occasionally and keep the simmer calm.

   Heads up: If your gravy reduces too fast (usually from a lively simmer or a cracked lid), add a splash of broth and keep going.

Thicken and Serve

8. In a small bowl, whisk together 2 tablespoons flour and 3 tablespoons cold water until smooth. Stir the simmering gravy, then slowly drizzle in the slurry. Bring it back to a simmer, then simmer uncovered for 3 to 5 minutes until glossy and thick enough to coat a spoon and there is no floury taste. Taste and adjust salt and pepper. (Broth brands vary, so this is where you make it yours.)

9. Remove the bay leaf. Serve beef tips and gravy over rice. Finish with chopped parsley if you want a little pop of green.

   

Matt’s Small Tricks

• Want extra beefy flavor? Add 2 to 4 tablespoons strong coffee or 1 teaspoon soy sauce. (Coffee is the bold friend. Start small.)
• Want a little heat? Add a pinch of crushed red pepper when the garlic goes in.
• Too thick? Add a splash of broth and stir until smooth. Gravy is dramatic, but fixable.