Ingredients:

  • 2 lbs (900g) beef sirloin tips, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 2 cups (475ml) beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup (235ml) reserved cooking liquid from the crockpot
  • 2 cups (400g) long-grain white rice
  • 4 cups (950ml) water
  • 1/2 teaspoon salt

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef tips with salt, pepper, thyme, and rosemary. Dredge in flour, shaking off excess. Sear beef tips in batches until browned on all sides.
  2. Add chopped onion and minced garlic to the skillet and sauté until softened, about 3-5 minutes.
  3. Transfer browned beef tips and sautéed vegetables to the slow cooker.
  4. Pour beef broth and Worcestershire sauce over the beef. Add the bay leaf.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until beef is very tender.
  6. While the beef is cooking, prepare white rice in a saucepan according to package directions. (Usually, bring water and salt to a boil, add rice, reduce heat, cover, and simmer for 15-20 minutes, or until all water is absorbed.)
  7. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until a smooth paste forms (a roux!). Gradually whisk in 1 cup of reserved cooking liquid from the crockpot, whisking constantly to avoid lumps. Simmer until thickened, about 5-7 minutes. Season with salt and pepper to taste. Remove bay leaf from the crockpot before ladling gravy.
  8. Serve beef tips and gravy (if using) over cooked rice.