Granny Carolyn’s Beef Tips & Rice

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Do you ever just need a comfort meal? One that takes you back to Grandma’s house or to “that time when I was a kid…”? For me, it’s usually when the leaves start to turn, the evenings start to get cooler, and the stores start putting out the Halloween and Thanksgiving decorations (and Christmas decorations – let’s be real). This is when it becomes “baking season” in my house.

So if I’m going to make 5 pies and 300 cookies on a Sunday afternoon – maybe that’s a slight exaggeration – shouldn’t I also serve something hearty and fragrant and flavorful for dinner?

I can think of several dishes that fit the bill for a divine comfort meal. Pot roast, lasagna, chicken enchiladas, macaroni and cheese, so many things – and all recipes I will share in time!

But I have to say, THIS is one of my favorites! It takes a little time, but this meal is from heaven and completely worth it. I like to make beef tips on a weekend afternoon so I can smell the goodness in my kitchen for a few hours leading up to suppertime. The anticipation is half the joy!

This recipe comes from Granny Carolyn. My Grand Daddy and I share a love for this dish, which makes it extra special since my Grand Daddy is basically one of the best men I will ever know. I’ve never made it quite as wonderfully as Granny Carolyn did, but it’s close. And close is good enough for this deliciousness!

Now that I’ve talked this up so much, let me prove how great this recipe is. Grab your ingredients, put on your apron, turn up your music (if that’s your thing), and meet me back here. I’ll wait.

I’m ready. Are you?

Start by heating up oil in a big, thick pot. I use a Dutch oven because it’s the right weight for great heating, and it’s surprisingly easy to clean. While the oil is heating, sprinkle the beef with onion salt.

I have to say that I have done this two ways – I have purchased beef stew meat (which is what I did here) or I have purchased a nice sirloin steak or a sirloin roast and cut it into cubes. I actually prefer the latter because it’s a bit more tender, but you’ll be simmering this long enough that either way will be just fine.

Now, brown the beef. You aren’t cooking it through at this point. Just brown each piece with a simple sear to lock in the wonderful flavor. Oh, it’s starting to smell so good!

Once the beef is browned on all sides, add the minced garlic to the pan and sauté for a couple of minutes before adding the red wine and soy sauce.

Ready for the best part (other than eating it, of course)? Cover your pot, and let this goodness simmer until the beef is tender. The whole house will smell incredible.

When the meat is wonderfully tender, mix the cornstarch and water. Add to the beef mixture, and stir until thickened.

Once thickened, it’s ready. Serve over rice and enjoy!