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Beef Tips With Rice: A Crowd-Pleasing Classic

The scent of beef tips and gravy simmering away always brings me back to my childhood. I remember countless family gatherings, the kind where laughter echoed through the house and the aroma of comfort food filled every corner. My grandmother, the queen of feeding a crowd, would always have a massive pot of these savory beef tips simmering on the stove, ready to be ladled over fluffy mounds of rice. The tender beef, rich gravy, and steaming rice—it was a simple dish, but it tasted like home, like love, and like pure, unadulterated happiness. This recipe is a tribute to her, scaled up to feed a whole gathering, keeping her legacy of warmth and deliciousness alive.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Servings: 75
Yield: Approximately 5 gallons
Dietary Type: Not specified (Can be modified for Gluten-Free by using Gluten-Free Cream of Mushroom Soup)

Ingredients

20 lbs beef stew meat, cut into 1 inch cubes
2 tablespoons salt
5 teaspoons black pepper
5 teaspoons dried thyme
15 (10 3/4 ounce) cans cream of mushroom soup
4 cups water
4 cups chopped onions
2/3 cup chopped fresh parsley
2 1/2 teaspoons browning sauce (optional, but recommended for a richer color)
6 1/2 – 7 lbs rice, cooked

Equipment Needed

5 greased 13 x 9 inch baking pans
Very large mixing bowl
Oven

Instructions

Preheat your oven to 400 degrees F (200 degrees C).
In a large bowl, combine the beef stew meat, salt, pepper, and dried thyme. Ensure the spices are evenly distributed over the meat.
Divide the seasoned beef mixture evenly among the 5 greased 13 x 9 inch baking pans. Spread the meat in a single layer in each pan for even cooking.
Bake the beef at 400 degrees F (200 degrees C) for 30 minutes. Stir the beef once halfway through the cooking time (after 15 minutes) to promote even browning.
While the beef is baking, prepare the sauce. In a very large bowl (or multiple large bowls if needed), combine the cream of mushroom soup, water, chopped onions, chopped fresh parsley, and browning sauce (if using). Whisk or stir thoroughly until the mixture is smooth and well combined. The browning sauce adds a depth of color and flavor, but it’s perfectly fine to omit it if you prefer.
Remove the beef from the oven. Carefully drain off any excess grease from the baking pans. This step is important to prevent the finished dish from being overly greasy.
Pour the soup mixture evenly over the beef in each of the baking pans. Mix well to ensure the beef is fully coated in the sauce.
Cover the baking pans tightly with aluminum foil. This will help to trap moisture and keep the beef tender during the long baking process.
Reduce the oven temperature to 350 degrees F (175 degrees C).
Bake the covered beef at 350 degrees F (175 degrees C) for 1 1/2 to 2 hours. Check for tenderness after 1 1/2 hours. The beef should be very tender and easily shredded with a fork. If it’s not quite there, continue baking for another 30 minutes.
While the beef is finishing, cook the 6 1/2 – 7 lbs of rice according to package directions. Ensure you have enough cooked rice to serve alongside the beef tips and gravy.
To serve, portion out approximately 3/4 cup of cooked rice per serving, and top with approximately 3/4 cup of beef with gravy per serving. This recipe is designed to serve 75 people with these portion sizes.

Expert Tips & Tricks

Browning the Beef: For an even deeper, more complex flavor, consider browning the beef in batches in a large skillet before baking. This adds an extra layer of richness but requires additional time.
Thickening the Gravy: If you prefer a thicker gravy, you can whisk together a slurry of cornstarch and cold water (about 2 tablespoons of cornstarch per cup of liquid) and stir it into the sauce during the last 30 minutes of baking.
Make-Ahead Option: The beef tips can be made a day or two in advance. Simply cook as directed, let cool completely, and store in the refrigerator. Reheat thoroughly before serving. The flavors actually meld and deepen overnight.
Adjusting Seasoning: Taste the gravy during the last 30 minutes of baking and adjust the seasoning as needed. You might want to add more salt, pepper, or thyme to suit your preferences.
Keeping it Warm: If you’re serving a large crowd, use chafing dishes to keep the beef tips and rice warm throughout the serving time.

Serving & Storage Suggestions

Serve the beef tips and gravy hot over freshly cooked rice. Garnish with a sprinkle of fresh parsley for a pop of color and freshness. Consider offering a side of steamed vegetables or a simple salad to complement the richness of the dish.

Room Temperature: Do not leave the cooked beef tips and gravy at room temperature for more than 2 hours.
Refrigeration: Store leftovers in airtight containers in the refrigerator for up to 3-4 days.
Freezing: For longer storage, freeze the beef tips and gravy in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. The rice is best cooked fresh, but can also be frozen.
Reheating: Reheat the beef tips and gravy in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat in the microwave. If the gravy becomes too thick during reheating, add a little water or beef broth to thin it out.

Nutritional Information

(Note: Nutritional information is an estimate and may vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	623 kcal	31%
Total Fat	35g	53%
Saturated Fat	13.3g	66%
Cholesterol	125.9mg	41%
Sodium	658.3mg	27%
Total Carbohydrate	38.1g	12%
Dietary Fiber	0.8g	3%
Sugars	1.3g	5%
Protein	36g	72%

Variations & Substitutions

Gluten-Free: Use gluten-free cream of mushroom soup to make this dish gluten-free. Ensure all other ingredients are also gluten-free.
Vegetarian (Mushroom) Tips: Substitute the beef stew meat with an equivalent amount of sliced mushrooms (such as cremini or portobello) for a vegetarian version.
Spicier Version: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicier kick.
Wine Infusion: Add 1 cup of dry red wine to the sauce mixture for a richer, more complex flavor. Reduce the amount of water by 1 cup to compensate.
Herb Variations: Experiment with different herbs such as rosemary or bay leaf in addition to the thyme for unique flavor profiles.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While stew meat works best, you can use chuck roast cut into 1-inch cubes as a substitute. Just be sure to trim off any excess fat.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the beef first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I prevent the beef from drying out?
A: Ensure the baking pans are tightly covered with aluminum foil during the baking process to trap moisture and keep the beef tender.

Q: Can I add vegetables to this dish?
A: Absolutely! Carrots, celery, and potatoes can be added to the sauce mixture for a more complete meal. Just be sure to chop them into bite-sized pieces.

Q: What kind of rice is best to serve with this?
A: Long-grain white rice, brown rice, or even wild rice all work well. Choose your favorite!

Final Thoughts

This Beef Tips With Rice recipe is more than just a meal; it’s an invitation to gather, share, and create lasting memories. Whether you’re feeding a large family, hosting a potluck, or simply craving a taste of home, this dish is sure to please. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, enjoy the process of cooking and sharing this delicious meal with the people you love. Let me know in the comments what you think, or if you’ve added some fun new twists!

Beef Tips With Rice, To Serve Seventy-Five Recipe