My aunt used to make beef tips and rice all the time, and I'm about to show you how she did it to perfection for the win. Ingredients: 1 lb beef tips (cubed) 3 tbls to 1/4 cup flour 2 cups beef broth 2 tablespoons butter 1 tablespoon oil (vegetable or olive oil) 1 large onion, sliced Salt, pepper, garlic & onion powder, Italian herb to taste 1 cup rice (white or brown) Instructions: Prep the beef: Season the beef tips with salt and pepper. Coat the beef tips in the flour to give them a light dusting. Cook the beef: In a large skillet or Dutch oven, heat the oil over medium high heat. Add the beef tips and cook for 4-5 minutes each side (more if needed), browning them on all sides. Once browned, remove the beef from the skillet and set aside. Sauté the onions: In the same skillet, add the butter and let it melt. Add the sliced onions and sauté for about 3-4 minutes until softened and slightly caramelized. Make the gravy: Once the onions are softened, sprinkle in a bit of the remaining flour from coating the beef tips. Stir the flour into the onions for about 1 minute. Slowly pour in the beef broth, stirring constantly to avoid lumps. Bring to a simmer. Combine beef and broth: Return the beef tips to the skillet with the broth and onions. Stir well to combine. Reduce the heat to low and let it simmer for 15-20 minutes, until the beef is tender and the gravy thickens. If the sauce gets too thick, add a little more beef broth or water to reach your desired consistency. Cook the rice: While the beef tips are simmering, cook the rice according to package instructions (add bouillon to the water). Typically, you'll bring 2 cups of water to a boil, then add the rice, cover, and reduce the heat to low, simmering for about 15 minutes until the rice is cooked and fluffy Serve: Once the beef tips are tender and the sauce is thickened, serve the beef tips and gravy over the cooked rice, and the rest is history. - @bwoodcooks