Beef Rice and Gravy
Tender, slow-simmered beef chunks in a rich, savory brown gravy, served over a bed of fluffy white rice. This is classic Southern comfort food, hearty, satisfying, and perfect for a family dinner.
For 4 servings
6 steps. 120 minutes total.
- 1
Step 1
- a.Prepare the Beef
- b.Pat the beef cubes completely dry with paper towels; this is crucial for getting a good sear.
- c.In a shallow dish or bowl, whisk together the all-purpose flour, 1.5 teaspoons of salt, and 0.75 teaspoon of black pepper.
- d.Toss the beef cubes in the seasoned flour until lightly and evenly coated. Shake off any excess flour.
- 2
Step 2
- a.Sear the Beef
- b.Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- c.Carefully place half of the beef cubes in the pot in a single layer, ensuring not to overcrowd it. Sear for 3-4 minutes per side, until a deep brown crust forms.
- d.Remove the seared beef with a slotted spoon and set aside on a plate. Repeat with the remaining beef, adding a little more oil if the pot seems dry.
- 3
Step 3
- a.Build the Gravy Base
- b.Reduce the heat to medium. Add the chopped onion to the pot, stirring to coat with the beef drippings.
- c.Sauté for 5-7 minutes, scraping the bottom of the pot to lift up the flavorful browned bits (the fond), until the onion is soft and translucent.
- d.Add the minced garlic and cook for another 60 seconds until fragrant.
- e.Sprinkle any remaining seasoned flour over the onions and stir constantly for 1 minute to cook out the raw flour taste. This will form a paste (a roux) that thickens the gravy.
- 4
Step 4
- a.Simmer the Stew
- b.While whisking continuously, slowly pour in about one cup of the beef broth to deglaze the pot, ensuring all browned bits are scraped from the bottom. This adds immense flavor.
- c.Gradually whisk in the remaining beef broth until smooth. Stir in the Worcestershire sauce and add the bay leaf.
- d.Return the seared beef and any accumulated juices back to the pot. Bring the mixture to a gentle simmer.
- e.Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 2 hours, or until the beef is fork-tender and falls apart easily. Stir occasionally to prevent sticking.
- 5
Step 5
- a.Cook the Rice
- b.About 20 minutes before the beef is finished, prepare the rice.
- c.In a medium saucepan with a tight-fitting lid, bring 3 cups of water and a pinch of salt to a rolling boil.
- d.Stir in the rice, reduce the heat to the lowest setting, cover, and simmer for 18 minutes without lifting the lid.
- e.After 18 minutes, remove from heat and let it stand, covered, for 5-10 minutes before fluffing with a fork.
- 6
Step 6
- a.Finish and Serve
- b.Once the beef is tender, remove the bay leaf from the pot and discard it.
- c.Taste the gravy and adjust the seasoning with more salt and pepper if needed.
- d.To serve, spoon a generous amount of fluffy white rice onto each plate or bowl, then ladle the beef and rich gravy over the top.
- e.Garnish with fresh chopped parsley for a touch of color and freshness.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't skip the sear! Creating a deep brown crust on the beef is the most important step for developing a rich, complex flavor.
- 2Patience is key. The beef needs to simmer low and slow to become truly tender. If it's still tough after 2 hours, give it another 30 minutes.
- 3For an even richer gravy, use bacon grease instead of vegetable oil and deglaze the pot with a splash of dry red wine after cooking the onions.
- 4If your gravy is thinner than you'd like, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry, then whisk it into the simmering gravy until it thickens.
- 5This dish tastes even better the next day. Make it ahead for an easy weeknight meal.
Adapt it for your goals.
Add Vegetables
Make it a complete one-pot meal by adding 2 chopped carrots and 2 celery stalks along with the onion. Sliced mushrooms can also be added and sautéed after the onions.
Slow Cooker MethodSlow Cooker Method
Sear the beef and sauté the aromatics as directed on the stovetop. Transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Herbaceous FlavorHerbaceous Flavor
Add 1 teaspoon of dried thyme or a sprig of fresh rosemary along with the bay leaf for a more aromatic gravy.
Serving AlternativeServing Alternative
Instead of rice, serve the beef and gravy over creamy mashed potatoes, egg noodles, or grits.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids your body needs for muscle repair, growth, and overall maintenance. A single serving of this dish contributes significantly to your daily protein needs.
Rich in Iron
This recipe provides a substantial amount of heme iron from the beef, which is more easily absorbed by the body than iron from plant sources. Iron is crucial for producing red blood cells and preventing anemia.
Provides Essential B Vitamins
Beef is a natural source of B vitamins, particularly B12, which is vital for nerve function and energy production, and niacin (B3), which supports metabolism and digestive health.
Frequently asked questions
A typical serving of this Beef Rice and Gravy contains approximately 850-900 calories, depending on the fat content of the beef and the exact portion size. It's a hearty, energy-dense meal.