Beef Tips and Rice with Mushroom Gravy in 1 Hour

Instructions:

1. Pat your 2 lbs of beef cubes completely dry with paper towels. Toss them with 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp smoked paprika. Heat 2 tbsp avocado oil in your skillet over medium high heat until the oil shimmers and barely wisps smoke.
2. Add the beef in a single layer — work in batches if you have to — and sear for 2 minutes per side until a dark, crispy crust forms. Remove meat and set aside.
3. In the same pan, melt 2 tbsp of the unsalted butter. Add the diced yellow onion and 8 oz sliced cremini mushrooms. Sauté for 5-7 minutes until the onions are translucent and the mushrooms have released their moisture and turned golden. Stir in 3 cloves of minced garlic and cook for just 60 seconds until fragrant but not browned.
4. Add the remaining 2 tbsp butter to the pan. Once melted, sprinkle in 3 tbsp all purpose flour. Whisk constantly for 2 minutes until the mixture smells like toasted bread.
5. Gradually pour in 3 cups of beef bone broth, whisking vigorously to prevent lumps. Add 2 tbsp Worcestershire sauce and the sprig of thyme.
6. Return the beef and any accumulated juices to the skillet. Bring the liquid to a gentle boil, then immediately reduce heat to low. Cover and simmer for 45 minutes until the beef is fork tender and the gravy has thickened to a velvety consistency.
7. While the beef is simmering, combine 2 cups long grain white rice and 3.75 cups water in a saucepan. Bring to a boil, then reduce to low, cover, and cook for 15-18 minutes until all water is absorbed and grains are fluffy. Let the rice sit, covered, for 5 minutes before fluffing with a fork.