Beef Tips and Rice — kinda old school, kinda perfect. This Pioneer Woman Beef Tips and Rice recipe is exactly what you make when you’re hungry, tired, don’t want takeout, and need something real. Tender beef cubes in a rich, savory gravy over fluffy rice. It’s cozy, forgiving, uses stuff you probably already have, and yeah, it slaps.
Jump to RecipeIngredients Needed
For the Beef:
- 1 lb top sirloin or tri-tip beef: cut into 1-inch cubes — tender and cooks fast.
- 1 tsp salt: nothing fancy, just helps bring out flavor.
- ½ tsp black pepper: for some bite.
- ½ tsp paprika: gives warmth and color.
- 4 tbsp all-purpose flour, divided: some for coating, some for thickening.
- 4 tsp cooking oil, divided: use whatever neutral oil you’ve got.
For the Veggies + Sauce:
- 1 medium onion: chopped — sweetens as it cooks.
- 1 bell pepper: any color, chopped. Adds body.
- 2 cloves garlic: minced. Always garlic.
- 1½ cups beef stock: keeps it saucy and rich.
- 2 tsp Worcestershire sauce: salty, tangy, makes it taste “done.”
- 2 tbsp butter, softened: mixes with flour to make a smooth thickener.
For the Rice:
- 1 cup uncooked long-grain white rice: cook it your way or follow the box. Just keep it warm.
How To Make Pioneer Woman Beef Tips and Rice
Season + Coat the Beef:
Toss beef cubes with salt, pepper, paprika, and 2 tbsp flour. Shake off extra flour — just coat it lightly. You want it to help brown the meat, not clump up into glue.
Sear in Batches:
Heat 2 tsp oil in a large skillet over medium-high. Add half the beef and leave it alone for a couple minutes — don’t stir constantly. Flip, brown the other side, then remove. Repeat with the rest.
Cook the Veg:
Use the same pan. Add onion and bell pepper, cook 2–3 mins. Stir occasionally. Add garlic last — just 30 seconds.
Make the Sauce:
Pour in beef stock and scrape up all the golden bits stuck to the bottom — that’s the good stuff. Add Worcestershire. Toss the browned beef back in. Mix everything gently.
Simmer It Low + Slow:
Bring to a boil, then turn it down low. Cover and simmer for 30 mins. Stir now and then so nothing burns.
Thicken the Sauce:
Mash butter with remaining 2 tbsp flour to make a paste. After simmering, stir it into the sauce bit by bit — it’ll melt and thicken things up fast. If the sauce’s too thick, splash in more stock or water.
Cook the Rice + Serve:
While the beef’s doing its thing, make the rice. Keep it covered after cooking so it stays warm. Spoon the beef tips and sauce over the rice, eat, exhale.

Recipe Tips
- Use good beef. Tri-tip or sirloin holds up better than stew meat.
- Brown the beef in small batches. If you crowd it, it’ll steam, not sear.
- Skip the bell pepper if it’s not your thing. Add mushrooms or carrots instead.
- Leftover rice? Use it. Day-old rice works fine here.
How to Store & Reheat
Room Temp: Nope. Straight to the fridge after dinner.
Fridge: Store beef tips in a container for up to 3 days. Keep rice separate if you can.
Freezer: Freeze beef tips (not rice) up to 3 months. Thaw in fridge overnight.
Reheat: Warm beef tips on stove with splash of broth or water. Microwave rice with a bit of water, cover with a damp towel.
Nutrition Facts (Approx. per serving)
- Calories: 363
- Sodium: 500mg
- Protein: 25g
- Fat: 12.5g
- Carbs: 35g
- Fibre: 1g
- Sugar: 1g
FAQs
Can I use stew meat instead of sirloin?
Yeah, but it’ll need longer to simmer — like an hour or more — or it’ll be tough.
Is this gluten-free?
Not as-is. You’ll need to swap the flour with a GF blend and double-check the Worcestershire sauce.
Can I use brown rice instead?
Yes, just know it takes longer to cook — and has a slightly nuttier taste.
Can I make this in a slow cooker?
Sort of. Brown the beef first, then toss everything (except butter/flour) into the slow cooker on low for 6–7 hours. Thicken on the stove at the end.
What if I don’t have Worcestershire?
Use soy sauce with a splash of balsamic vinegar. Not exact, but works.
Pioneer Woman Beef Tips and Rice Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes40
minutes363
kcalTender beef cubes simmered in a rich, savory sauce and served over warm white rice — a cozy, down-home classic that’s quick and satisfying.
Ingredients
- For the Beef:
1 lb top sirloin or tri-tip, cut into 1″ cubes
1 tsp salt
½ tsp black pepper
½ tsp paprika
4 tbsp all-purpose flour (divided)
4 tsp cooking oil (divided)
- For the Sauce:
1 medium onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1½ cups beef stock
2 tsp Worcestershire sauce
2 tbsp butter, softened
- For the Rice:
1 cup uncooked long-grain white rice
Directions
- Toss beef with salt, pepper, paprika, and 2 tbsp flour.
- Brown beef in 2 batches using 2 tsp oil each. Set aside.
- Sauté onion + pepper, add garlic last.
- Add stock + Worcestershire. Stir. Return beef. Cover + simmer 30 mins.
- Stir in flour-butter paste to thicken. Simmer 2–3 mins.
- Cook rice as directed.
- Serve beef + sauce over hot rice.
Notes
- Browning the beef adds tons of flavour — don’t skip it.
- Stir gently when thickening so meat doesn’t break up.
- If sauce dries up, add more broth to keep it silky.
- Store beef and rice separately for best reheating.