Slow-Cooked Beef Tips Over Fluffy Rice – Comforting, Tender, and Easy

This is the kind of meal that makes the whole house smell cozy. Tender beef tips simmer slowly in a rich, savory gravy, then get scooped over soft, steamy rice. It’s simple, hearty, and doesn’t ask much of you—just a little chopping, a quick sear, and patience while the slow cooker does its magic.

Whether you’re feeding a family or stocking up on leftovers, this dish feels like a warm hug. It reheats beautifully and tastes just as good the next day.

Print Recipe

Slow-Cooked Beef Tips Over Fluffy Rice - Comforting, Tender, and Easy

Prep Time15 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients

• 2 pounds beef stew meat or sirloin tips, cut into 1- to 1.5-inch pieces
• 2 tablespoons olive oil or neutral oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce (optional for extra depth)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
• Cooked white rice (jasmine or long-grain), for serving
• Fresh parsley, chopped (optional, for garnish)

Instructions

• Season the beef: Pat the beef dry. Season generously with salt, pepper, and paprika.
• Sear for flavor: Heat oil in a large skillet over medium-high.Brown the beef in batches until deep golden on two sides. Don’t overcrowd the pan.
• Soften aromatics: In the same pan, add onion and a pinch of salt. Cook 3–4 minutes, scraping up browned bits.Stir in garlic for 30 seconds.
• Build the braising liquid: Whisk broth, Worcestershire, soy sauce, and tomato paste. Pour into the skillet to deglaze, then transfer everything to a slow cooker.
• Season and cook: Add thyme and bay leaf. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the beef is fork-tender.
• Thicken the gravy: Stir in the cornstarch slurry.Cover and cook 10–15 minutes more, until the sauce lightly coats a spoon. Adjust salt and pepper.
• Make the rice: While the gravy thickens, cook rice according to package directions. Aim for fluffy, individual grains.
• Serve: Spoon beef tips and gravy over rice.Garnish with parsley if you like.

Why This Recipe Works

• Low and slow equals tender: Tougher cuts turn buttery soft with gentle, long cooking.
• Browned bits build flavor: A quick sear adds depth you can’t get any other way.
• Simple pantry staples: Beef broth, onions, garlic, and a few seasonings create a full-bodied gravy.
• Rice soaks up the sauce: Fluffy white rice is the perfect base for all that savory goodness.

What You’ll Need

• 2 pounds beef stew meat or sirloin tips, cut into 1- to 1.5-inch pieces
• 2 tablespoons olive oil or neutral oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth (low-sodium preferred)
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce (optional for extra depth)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme or Italian seasoning
• 1 bay leaf
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
• Cooked white rice (jasmine or long-grain), for serving
• Fresh parsley, chopped (optional, for garnish)

How to Make It

1. Season the beef: Pat the beef dry. Season generously with salt, pepper, and paprika.
2. Sear for flavor: Heat oil in a large skillet over medium-high.

   Brown the beef in batches until deep golden on two sides. Don’t overcrowd the pan.

3. Soften aromatics: In the same pan, add onion and a pinch of salt. Cook 3–4 minutes, scraping up browned bits.

   Stir in garlic for 30 seconds.

4. Build the braising liquid: Whisk broth, Worcestershire, soy sauce, and tomato paste. Pour into the skillet to deglaze, then transfer everything to a slow cooker.
5. Season and cook: Add thyme and bay leaf. Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the beef is fork-tender.
6. Thicken the gravy: Stir in the cornstarch slurry.

   Cover and cook 10–15 minutes more, until the sauce lightly coats a spoon. Adjust salt and pepper.

7. Make the rice: While the gravy thickens, cook rice according to package directions. Aim for fluffy, individual grains.
8. Serve: Spoon beef tips and gravy over rice.

   Garnish with parsley if you like.

Keeping It Fresh

• Storage: Cool completely, then refrigerate beef and rice separately in airtight containers for up to 4 days.
• Freezing: Freeze the beef and gravy (not the rice) up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop with a splash of broth or water. Microwave in short bursts, stirring between intervals.

Why This is Good for You

• Protein-rich: Beef provides iron and B vitamins that support energy and muscle health.
• Customizable sodium: Using low-sodium broth and controlling the salt keeps it balanced.
• Balanced plate: Pair with rice and a side of steamed greens or a salad for a complete meal.

Pitfalls to Watch Out For

• Skipping the sear: You’ll lose a lot of flavor.

  Browning is worth the extra 10 minutes.

• Overcrowding the pan: Meat will steam instead of brown. Work in batches.
• Too much thickener: Start with the slurry as written. You can always add more if needed.
• Rice turning gummy: Rinse long-grain rice before cooking and avoid stirring too much.

Recipe Variations

• Mushroom gravy: Add 8 ounces sliced cremini mushrooms with the onions.
• Red wine twist: Replace 1/2 cup of broth with dry red wine for a deeper, richer sauce.
• Creamy finish: Stir in 2 tablespoons sour cream or heavy cream at the end for a silky texture.
• Herb-forward: Swap thyme for rosemary and add a squeeze of lemon at the end to brighten.
• Different base: Serve over mashed potatoes, buttered egg noodles, or cauliflower rice.
• Stovetop or oven: Simmer covered on low for 2–2.5 hours, or bake covered at 325°F for about 2 hours until tender.

FAQ

What cut of beef works best?

Stew meat, chuck, or sirloin tips are ideal.

Chuck becomes very tender with longer cooking, while sirloin tips cook a bit faster and stay juicy.

Can I make this without a slow cooker?

Yes. Use a Dutch oven on the stovetop or in the oven. Keep heat low and cook until the meat is fork-tender, adding a splash of broth if it gets dry.

How do I keep the gravy from tasting flat?

Layer flavors: sear the meat, deglaze the pan, and finish with salt and pepper to taste.

A dash of soy sauce or a splash of vinegar can lift the flavor at the end.

Can I use brown rice?

Absolutely. Brown rice adds a nutty flavor and more fiber. It takes longer to cook, so start it earlier or use a quick-cook variety.

Is this gluten-free?

It can be.

Use gluten-free soy sauce or skip it, and ensure your broth is gluten-free. Cornstarch is naturally gluten-free.

Wrapping Up

Slow-Cooked Beef Tips Over Fluffy Rice is the kind of meal that earns a spot in your weekly rotation. It’s low-effort, big on comfort, and easy to customize.

With tender beef, a rich gravy, and soft rice, it’s satisfying any night of the week. Keep the leftovers—you’ll be glad you did.