Beef Tips and Merlot Gravy with Beef and Onion Rice

Beef Tips and Merlot Gravy with Beef and Onion Rice

7
GloryB 0

"The merlot adds depth to the dish."

Ingredients 8 h 25 m {{adjustedServings}} servings 574 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 35.7 g
  • 71%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 1725 mg
  • 69%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
  2. Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
  3. Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
  4. About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.
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Reviews 7

  1. 9 Ratings

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raeannburmaster
7/6/2012

I prepared it as written and what an awesome dinner!!! My family is very picky and everyone liked it! This dish is a winner for my family and will become a regular in our household!

Sarah Jo
11/5/2013

The first step didn't make any sense to me......so I altered it. I kept the flour and garlic powder but I also added onion powder and fresh ground pepper. I dredged the meat in the flour mixture and browned the meat. I did not bother transferring anything to the crockpot, I just added it all and once it was simmering, I put a lid on it, turned down the heat and just let it cook down and thicken. It took about an hour and a half to get to gravy consistancy. I served this and though we wanted to love it, it was REALLY salty. I think it might have been different if it had been served over plain rice or even buttered egg noodles.......but I don't know. I apologize, this just wasn't for us.

s.pierot
7/21/2012

I cooked this for date night with hubby. Used Elk Steak instead of beef. This was fantastic! Cooked exactly as written. Was about to serve and realized the recipe hadn't included the browning sauce ingredient. Oh well! Yummy anyway! Will make again.