Braised Beef Tips with Rice Recipe

This Braised Beef Tips with Rice recipe is a hearty and comforting dish perfect for family dinners or special occasions. Tender beef tips are slow-cooked in a rich, flavorful gravy and served over fluffy rice for a meal that’s as satisfying as it is delicious.

Why You’ll Love This Recipe

• The beef tips are melt-in-your-mouth tender, thanks to slow braising.
• A rich and savory gravy adds incredible depth of flavor.
• Simple to make with pantry staples and affordable cuts of beef.
• Perfect for meal prep, as it reheats beautifully.
• Pairs well with various side dishes, making it versatile for any dinner table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Beef tips or stew meat
• Olive oil or vegetable oil
• Onion (diced)
• Garlic (minced)
• Beef broth
• Worcestershire sauce
• Soy sauce
• Tomato paste
• Red wine (optional)
• All-purpose flour
• Salt and pepper
• Fresh thyme or dried thyme
• Bay leaf
• Cooked white rice or brown rice

Directions

1. Prepare the Beef Tips: Season the beef tips generously with salt and pepper.
2. Sear the Beef: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef tips on all sides in batches. Remove and set aside.
3. Cook the Aromatics: In the same pan, add more oil if needed and sauté the onion until softened. Add garlic and cook for 1–2 minutes until fragrant.
4. Create the Base: Stir in the tomato paste and cook for another minute. Deglaze the pan with red wine (if using), scraping up any browned bits.
5. Add Liquids: Pour in beef broth, Worcestershire sauce, and soy sauce. Stir to combine.
6. Thicken the Gravy: Whisk flour with a bit of water to form a slurry, then stir it into the pan.
7. Combine and Simmer: Return the beef tips to the pan, along with thyme and a bay leaf. Reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the gravy is thickened.
8. Cook the Rice: Prepare the rice according to package instructions while the beef simmers.
9. Serve: Remove the thyme sprigs and bay leaf. Serve the beef tips and gravy over a bed of warm rice.

Servings and Timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes

Variations

• Vegetable Addition: Add carrots, celery, or mushrooms for extra flavor and nutrition.
• Herb Swap: Substitute thyme with rosemary or parsley for a different aromatic profile.
• Grain Options: Serve over mashed potatoes, egg noodles, or quinoa instead of rice.
• Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes for a hint of heat.
• Low-Carb Option: Serve over cauliflower rice or steamed broccoli.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze the beef tips and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave in a covered dish until heated through.

FAQs

1. What cut of beef works best for this recipe?

Chuck roast, stew meat, or sirloin tips are excellent options for tender braised beef tips.

2. Can I make this recipe in a slow cooker?

Yes! After searing the beef and preparing the gravy, transfer everything to a slow cooker and cook on low for 6–8 hours or high for 3–4 hours.

3. Can I skip the red wine?

Absolutely. Substitute it with additional beef broth for a non-alcoholic version.

4. How do I prevent the beef tips from drying out?

Ensure the beef is fully submerged in the liquid while cooking and avoid overcooking.

5. Can I use cornstarch instead of flour to thicken the gravy?

Yes, mix cornstarch with cold water to create a slurry and add it to the gravy.

6. How do I keep the rice fluffy?

Rinse the rice before cooking to remove excess starch, and let it sit covered for a few minutes after cooking.

7. Can I use brown rice instead of white rice?

Yes, brown rice is a great alternative, though it may require a longer cooking time.

8. What can I serve with this dish?

Steamed vegetables, a side salad, or crusty bread pair wonderfully with braised beef tips and rice.

9. Can I make this dish spicy?

Yes, add a dash of hot sauce or sprinkle red pepper flakes into the gravy for some heat.

10. How do I know when the beef tips are done?

The beef is done when it’s fork-tender and easily pulls apart.

Conclusion

Braised Beef Tips with Rice is a comforting, flavor-packed dish that’s simple to make yet incredibly satisfying. With tender beef, a savory gravy, and perfectly cooked rice, it’s the kind of meal that feels like a warm hug. Whether served for a casual family dinner or a special gathering, this recipe is bound to become a favorite. Enjoy!

Raspberry Swirl Cheesecake Recipe

This Raspberry Swirl Cheesecake is a creamy, luscious dessert with a stunning raspberry swirl that adds a burst of fruity flavor. Perfect for any occasion, this cheesecake is a showstopper that’s as delicious as it is beautiful.

Why You’ll Love This Recipe

• A rich and creamy texture that melts in your mouth.
• The vibrant raspberry swirl adds a tangy contrast to the sweet cheesecake.
• Stunning presentation that looks professional but is easy to achieve.
• Perfect for holidays, birthdays, or casual gatherings.
• Can be made ahead, saving you time on the day of serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust:

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter (melted)

Filling:

• Cream cheese (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Heavy cream

Raspberry Swirl:

• Fresh or frozen raspberries
• Granulated sugar
• Lemon juice

Directions

1. Prepare the Raspberry Sauce:
   • In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the mixture breaks down and thickens slightly (about 5–7 minutes).
   • Strain the sauce through a fine-mesh sieve to remove seeds. Set aside to cool.
2. Preheat the Oven:
   • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
3. Make the Crust:
   • In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
   • Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let it cool.
4. Prepare the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
   • Add eggs one at a time, mixing just until combined.
   • Stir in vanilla extract, sour cream, and heavy cream until smooth.
5. Assemble the Cheesecake:
   • Pour the cheesecake filling over the cooled crust.
   • Drop spoonfuls of the raspberry sauce onto the filling, then use a knife or skewer to swirl it gently into the batter.
6. Bake the Cheesecake:
   • Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
   • Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
7. Cool and Chill:
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
   • Remove from the oven, cool completely at room temperature, then refrigerate for at least 6 hours or overnight.
8. Serve:
   • Remove the cheesecake from the springform pan and garnish with fresh raspberries or a drizzle of leftover raspberry sauce.

Servings and Timing

• Servings: 10–12 slices
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Chill Time: 6–8 hours
• Total Time: 7–9 hours (including chilling)

Variations

• Berry Mix: Use a mix of raspberries, blueberries, and blackberries for a mixed berry swirl.
• Chocolate Crust: Swap graham crackers for chocolate cookie crumbs for a richer base.
• Citrus Twist: Add a teaspoon of lemon or orange zest to the filling for a zesty flavor.
• Gluten-Free: Use gluten-free graham crackers or cookie crumbs for the crust.
• Vegan Alternative: Replace cream cheese and cream with plant-based alternatives for a vegan-friendly cheesecake.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap, then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheating: Cheesecake is best served cold, but if desired, let it sit at room temperature for 15–20 minutes before serving.

FAQs

1. Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw them and drain excess liquid before cooking.

2. Why does my cheesecake crack?

Cracks can occur if the cheesecake is overbaked or cools too quickly. Using a water bath helps prevent this.

3. Can I skip the water bath?

While it’s possible, the water bath helps create a smooth, crack-free texture. Without it, the cheesecake may dry out or crack.

4. How do I know when the cheesecake is done?

The edges should be set, but the center should still jiggle slightly. It will firm up as it cools.

5. Can I make this cheesecake ahead of time?

Yes, cheesecake tastes even better after a day in the fridge, making it ideal for prepping ahead.

6. Can I use a different fruit for the swirl?

Absolutely! Blueberries, strawberries, or blackberries all work well.

7. How do I remove the cheesecake from the pan?

Run a knife around the edge before releasing the springform pan. For clean slices, wipe the knife between cuts.

8. Can I use a different type of crust?

Yes, crushed cookies, shortbread, or digestive biscuits are great alternatives to graham crackers.

9. How do I keep the raspberry swirl from sinking?

Make sure the batter is thick enough and gently swirl without overmixing.

10. Can I double the recipe for a larger cheesecake?

Yes, but adjust the baking time accordingly and use a larger pan.

Conclusion

This Raspberry Swirl Cheesecake is a dessert lover’s dream. With its creamy filling, tangy raspberry swirl, and buttery crust, it’s a perfect balance of flavors and textures. Whether you’re entertaining guests or treating yourself, this cheesecake is sure to impress. Enjoy!

Raspberry Swirl Cheesecake Recipe

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• Author: Mariem
• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 4 hours
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Dessert
• Cuisine: American

Print Recipe

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Description

Delight in this stunning Raspberry Swirl Cheesecake! With a creamy vanilla cheesecake filling, vibrant raspberry swirls, and a buttery graham cracker crust, this dessert is as gorgeous as it is delicious. Perfect for special occasions or a show-stopping dessert centerpiece.

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 2 cups (200g) graham cracker crumbs
• 1/2 cup (113g) unsalted butter, melted
• 2 tablespoons sugar

For the Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) sour cream
• 1/4 cup (60ml) heavy cream

For the Raspberry Swirl:

• 1 cup (150g) fresh or frozen raspberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice

For Garnish:

• Fresh raspberries
• Whipped cream

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Instructions

1. Prepare the Crust:
   • Preheat your oven to 325°F (160°C).
   • Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Raspberry Swirl:
   • In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the berries break down and the mixture thickens slightly, about 5 minutes.
   • Strain the sauce through a fine-mesh sieve to remove seeds. Let cool.
3. Prepare the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar until smooth.
   • Add eggs one at a time, mixing well after each addition. Stir in vanilla, sour cream, and heavy cream until fully combined.
4. Assemble the Cheesecake:
   • Pour the cheesecake batter over the cooled crust.
   • Drop spoonfuls of the raspberry sauce on top and use a toothpick or skewer to create swirls.
5. Bake the Cheesecake:
   • Place the springform pan in a larger roasting pan and fill the roasting pan with hot water halfway up the sides (water bath).
   • Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
6. Cool and Chill:
   • Remove the cheesecake from the water bath and cool to room temperature. Refrigerate for at least 4 hours or overnight.
7. Garnish and Serve:
   • Top the cheesecake with fresh raspberries and whipped cream. Slice and enjoy!

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Notes

• To prevent cracks, ensure all ingredients are at room temperature and use a water bath.
• You can substitute raspberries with strawberries or blueberries for a variation.
• Store leftovers in an airtight container in the fridge for up to 5 days.