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Beef Tips and Merlot Gravy with Beef and Onion Rice
Beef Tips and Merlot Gravy with Beef and Onion Rice
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Prep Time:
25 minutes
Cook Time:
480 minutes
Total Time:
505 minutes
Braise beef in red wine and mushrooms on stove, then slow cook for extra tenderness. Serve over savory beef rice.
Ingredients:
  • 0.25 cup all-purpose flour
  • 0.25 cup Worcestershire sauce
  • 2 tablespoons garlic powder
  • 0.5 teaspoon seasoned salt, or to taste
  • 1 pound beef tips (preferably black angus)
  • 2 tablespoons vegetable oil, or as needed
  • 1 (16 ounce) package sliced fresh mushrooms
  • 1 small onion, chopped
  • 1 (32 fluid ounce) container beef broth
  • 2 (.75 ounce) packets dry brown gravy mix
  • 1 tablespoon browning sauce (such as Kitchen Bouquet®)
  • 0.5 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 0.25 cup Merlot wine
  • 0.25 cup butter
  • 1 cup white rice
  • 2 (10.5 ounce) cans beef consomme
Instructions:
  • In a large bowl, combine flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt, whisking until smooth. Coat beef tips in the flour mixture, then remove them using a slotted spoon.
  • In a large heavy pan or Dutch oven over medium heat, sauté mushrooms and 1 small chopped onion in vegetable oil until onion is translucent, about 8 minutes. Add seasoned beef tips and cook until browned and fully cooked, about 10 minutes.
  • Add beef broth and whisk in dry brown gravy mix until smooth. Stir in Worcestershire sauce, bay leaf, parsley, and Merlot. Simmer until gravy thickens, about 10 minutes. Transfer to slow cooker, cover, and cook on Low for 8 hours.
  • Approximately 25 minutes prior to serving, gently heat butter in a saucepan until melted over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add rice and beef consommé, bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, around 15 minutes. Let rice rest covered for 5 minutes before fluffing with a fork. Serve rice topped with beef tips and gravy.

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