Indulge in Decadence: Beef Tips with Merlot Gravy & Beef and Onion Rice
Are you ready to elevate your dinner game? Forget the mundane weeknight meals and prepare to be transported to a world of rich flavors and comforting aromas. Today, we’re diving headfirst into a culinary adventure featuring tender beef tips smothered in a luscious Merlot gravy, perfectly complemented by a savory beef and onion rice. This isn’t just a meal; it’s an experience. Get ready to impress your family, your friends, or even just yourself with this surprisingly easy yet undeniably sophisticated dish.
This recipe is all about layering flavors. We start with high-quality beef tips, searing them to perfection to lock in their natural juices. Then, we build a rich and complex gravy using the pan drippings, a generous splash of Merlot wine, and a medley of aromatic vegetables. Finally, we create a flavorful rice pilaf infused with browned beef and sweet onions, providing the perfect accompaniment to the tender beef and decadent gravy. Let’s get started!
## Beef Tips with Merlot Gravy: A Step-by-Step Guide
This recipe is divided into two parts: preparing the beef tips and crafting the Merlot gravy. Don’t be intimidated by the seemingly long list of ingredients; most of them are pantry staples, and the process is quite straightforward.
**Yields:** 4-6 servings
**Prep time:** 25 minutes
**Cook time:** 1 hour 30 minutes
### Ingredients:
**For the Beef Tips:**
* 2 pounds beef tips (sirloin or tenderloin, cut into 1-inch cubes)
* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 cup beef broth
* 1 cup Merlot wine
* 2 tablespoons all-purpose flour
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* 1 tablespoon Worcestershire sauce
* 1 tablespoon butter (optional, for extra richness)
* Fresh parsley, chopped (for garnish)
**For the Beef and Onion Rice:**
* 1 tablespoon olive oil
* 1/2 pound ground beef
* 1 medium onion, finely chopped
* 1 1/2 cups long-grain rice
* 3 cups beef broth
* 1 teaspoon onion powder
* 1/2 teaspoon garlic powder
* Salt and freshly ground black pepper to taste
* 1 tablespoon butter (optional, for extra richness)
### Equipment:
* Large skillet or Dutch oven
* Medium saucepan
* Cutting board
* Chef’s knife
* Measuring cups and spoons
* Whisk
### Instructions:
**Part 1: Preparing the Beef Tips and Merlot Gravy**
1. **Prepare the Beef:** Pat the beef tips dry with paper towels. This is crucial for achieving a good sear. Season them generously with salt and freshly ground black pepper.
2. **Sear the Beef:** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the beef tips in a single layer, being careful not to overcrowd the pan. Sear them on all sides until they are nicely browned. Overcrowding will cause the beef to steam instead of sear, resulting in a less flavorful dish. Work in batches if necessary.
3. **Sauté the Aromatics:** Remove the beef tips from the skillet and set them aside. Add the chopped onion to the skillet and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant.
4. **Create the Gravy Base:** Sprinkle the flour over the onions and garlic and cook for 1-2 minutes, stirring constantly to create a roux. This will help thicken the gravy. Gradually whisk in the beef broth and Merlot wine, scraping up any browned bits from the bottom of the skillet. These browned bits, known as fond, are packed with flavor and will add depth to your gravy.
5. **Add Herbs and Spices:** Stir in the dried thyme, dried rosemary, bay leaf, Worcestershire sauce, salt, and pepper. Bring the gravy to a simmer, then reduce the heat to low.
6. **Simmer the Beef:** Return the seared beef tips to the skillet. Cover and simmer for 1 to 1.5 hours, or until the beef is tender. The longer it simmers, the more tender the beef will become. Check periodically to ensure the gravy isn’t reducing too much; if it is, add a little more beef broth.
7. **Adjust the Gravy:** Once the beef is tender, remove the bay leaf. Taste the gravy and adjust the seasoning as needed. If you want a richer gravy, stir in a tablespoon of butter at the end. This is optional, but it adds a lovely sheen and extra flavor.
8. **Garnish and Serve:** Garnish the beef tips with fresh parsley before serving. Serve hot over the beef and onion rice.
**Part 2: Preparing the Beef and Onion Rice**
1. **Brown the Ground Beef:** Heat the olive oil in a medium saucepan over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. **Sauté the Onion:** Add the finely chopped onion to the saucepan with the browned beef and cook until softened and translucent, about 5-7 minutes.
3. **Toast the Rice:** Add the rice to the saucepan and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. This step helps to enhance the flavor of the rice.
4. **Add Broth and Seasonings:** Pour in the beef broth, then add the onion powder, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Do not lift the lid during this time, as it will release steam and affect the cooking process.
5. **Fluff and Serve:** Once the rice is cooked, remove it from the heat and let it stand, covered, for 5 minutes. Then, fluff the rice with a fork. If you want a richer flavor, stir in a tablespoon of butter at the end. Serve hot as a side dish to the beef tips with Merlot gravy.
## Tips for Success:
* **Choose the Right Cut of Beef:** While sirloin or tenderloin are excellent choices for beef tips, you can also use chuck roast, which is a more economical option. Just be sure to trim off any excess fat and cut it into uniform cubes.
* **Don’t Overcrowd the Pan:** When searing the beef tips, it’s important not to overcrowd the pan. This will cause the beef to steam instead of sear, resulting in a less flavorful dish. Work in batches if necessary.
* **Deglaze the Pan Properly:** Deglazing the pan after searing the beef is crucial for creating a flavorful gravy. Be sure to scrape up all the browned bits from the bottom of the pan with a wooden spoon or spatula.
* **Use Good Quality Merlot:** The quality of the Merlot wine will directly impact the flavor of the gravy. Choose a dry, fruity Merlot that you would enjoy drinking. Avoid using cooking wine, as it often contains added salt and preservatives.
* **Adjust the Seasoning:** Taste the gravy and rice at the end and adjust the seasoning as needed. Salt and pepper are your best friends here.
* **Let the Rice Rest:** Allowing the rice to rest, covered, for 5 minutes after cooking is crucial for achieving perfectly fluffy rice.
## Variations and Substitutions:
* **Wine Substitution:** If you don’t have Merlot wine on hand, you can substitute it with another dry red wine, such as Cabernet Sauvignon or Pinot Noir. You can also use beef broth in a pinch, but the flavor will be less complex.
* **Vegetable Variations:** Feel free to add other vegetables to the gravy, such as sliced mushrooms, carrots, or celery. Add them along with the onions and garlic.
* **Spice it Up:** For a spicier dish, add a pinch of red pepper flakes to the gravy.
* **Creamy Gravy:** For a creamier gravy, stir in a dollop of sour cream or crème fraîche at the end.
* **Rice Alternatives:** If you’re not a fan of rice, you can serve the beef tips with Merlot gravy over mashed potatoes, polenta, or egg noodles.
* **Slow Cooker Option:** This recipe can also be adapted for the slow cooker. Sear the beef tips as directed, then transfer them to a slow cooker along with the onions, garlic, beef broth, Merlot wine, flour, thyme, rosemary, bay leaf, Worcestershire sauce, salt, and pepper. Cook on low for 6-8 hours, or on high for 3-4 hours. Thicken the gravy with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) before serving. The slow cooker version won’t have the depth of flavor from the fond, but it’s a great option for busy weeknights.
## Serving Suggestions:
This beef tips with Merlot gravy and beef and onion rice is a complete meal in itself, but you can also serve it with a side of steamed green beans, roasted asparagus, or a simple salad.
## Storage and Reheating:
* **Storage:** Leftover beef tips with Merlot gravy and beef and onion rice can be stored in separate airtight containers in the refrigerator for up to 3 days.
* **Reheating:** Reheat the beef tips and gravy in a saucepan over medium heat, stirring occasionally, until heated through. Reheat the rice in the microwave or in a saucepan with a splash of water. You may need to add a little extra beef broth to the gravy if it has thickened too much during storage.
## Nutritional Information (Approximate):
Nutritional information will vary based on specific ingredients and serving sizes. A rough estimate per serving is:
* Calories: 550-700
* Protein: 40-50g
* Fat: 25-35g
* Carbohydrates: 40-50g
This recipe is a guaranteed crowd-pleaser. The combination of tender beef, rich gravy, and flavorful rice is simply irresistible. So, gather your ingredients, put on your apron, and get ready to create a culinary masterpiece! Enjoy!