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Southern Beef Tips & Gravy Over Rice

Tender beef tips simmered low and slow in a rich Southern brown gravy, then served over fluffy long-grain white rice. Classic comfort food that hits every time.
Print Recipe
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Servings:6
Course:southern recipes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds beef stew meat or sirloin tips cut into 1-inch chunks
  • 2 tablespoons oil avocado or vegetable oil
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon seasoning salt or to taste
  • 1/2 teaspoon paprika
  • Optional Thickener
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • For Serving
  • 3 cups cooked long-grain white rice or enough for 6 servings

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon
  • Measuring cups
  • spoons
  • Small bowl (for slurry)
  • Whisk

Method
 

  1. Season the beef. Pat beef dry, then season with black pepper, seasoning salt, and paprika.
  2. Brown the beef. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown beef in batches so it sears (don’t crowd the pan). Transfer browned beef to a plate.
  3. Cook the onions. Add sliced onions to the same pan and cook 3–5 minutes, scraping up the browned bits.
  4. Add garlic. Stir in garlic and cook 30 seconds until fragrant.
  5. Simmer. Return beef to the pan. Add beef broth and Worcestershire sauce. Bring to a gentle simmer, then reduce heat to low. Cover and simmer 45–60 minutes, stirring occasionally, until beef is fork-tender.
  6. Thicken (optional). If you want a thicker gravy, whisk cornstarch with cold water. Stir into the simmering gravy and cook 2–3 minutes until thickened.
  7. Serve. Spoon beef tips and gravy over warm cooked rice. Serve immediately.

Notes

Best beef for tender tips: sirloin tips work great. If using stew meat/chuck, give it the full simmer time (or longer) until fork-tender.
Don’t skip the browning: that deep sear + the browned bits in the pan is what makes the gravy taste “Southern.”
Make-ahead: store gravy and rice separately. Reheat gravy low and slow; add a splash of broth if it thickens too much.
Rice tip: long-grain rice stays fluffy and holds gravy best.