Beef Tips and Rice (Recipe 56 of 125)

Photo from TheAnthonyKitchen

This feels like a pretty heavy meal for such a beautiful day in Seattle. But, alas, it's what was on the
menu and so I must cook it. I left out the rice though and just had the beef tips and a side salad. 

Delicious meal. Super easy and full of flavor. I changed nothing of this meal except I forgot the bay leaf. Not sure how much difference that really makes. 

I cut this recipe in half and there was plenty for 3 people. 

This is a keeper for sure. It will be so good in the middle of winter when you need something warm and comforting. 

Beef Tips and Rice

Theanthonykitchen.com

Serves 6

• 3 pounds boneless chuck roast
• 3 T canola or avocado oil, separated
• 2 1/4 tsp Kosher salt, separated
• 1 1/2 tsp black pepper, separated
• 1 tsp garlic powder
• 2 3/4 c unsalted or low-sodium beef broth, separated (do not use salted beef broth)
• 1 yellow onion, finely chopped
• 1/4 c all-purpose flour
• 1 1/2 tsp soy sauce
• 1 1/2 tsp Worcestershire sauce
• 1/2 tsp paprika
• 1 bay leaf
• 3 c cooked white rice

Cut the chuck roast into 1" cubes using a very sharp knife. Allow to sit at room temperature for 20-30 minutes to remove the chill.

Pat the cubes dry with a paper towel and transfer to a large mixing bowl. Drizzle with 1 tablespoon of oil, 2 teaspoons Kosher salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Massage the seasoning into the beef cubes and set aside.

Add 2 tablespoons of oil to a large pan (equipped with a fitted lid) or a Dutch oven over high heat and allow to come to temperature. Sear the cubes in 2 batches. Sear for 3 minutes on one side, then flip and sear 3 minutes more. Transfer beef cubes to a plate and set aside.

Add a 1/4 cup of beef broth to the pan to deglaze, scraping up any browned bits from the bottom of the pan. Reduce the heat the medium-high and add the yellow onion. Sauté for about 3 minutes, stirring occasionally.

Stir the flour, and then add the remaining 2 1/2 cups of beef broth one big splash at a time, whisking well after each addition. Allow to simmer and thicken, stirring occasionally, about 3-4 minutes.

Stir in the soy sauce, Worcestershire sauce, paprika, 1/2 teaspoon pepper, and 1/4 teaspoon Kosher salt, along with a bay leaf, the beef cubes and any accumulated juices. Adjust your heat to maintain a slow simmer, cover and cook for 1 hour and 15 minutes (or until tender to your liking).

Serve over white rice and enjoy!