Beef Tips and Merlot Gravy with Beef and Onion Rice

Recipe View In a large bowl, whisk together the flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt until smooth. Toss the beef tips in the flour mixture, ensuring they are well coated. Remove beef with a slotted spoon. (Prep time: 5 minutes)

Recipe View Heat the vegetable oil in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the sliced mushrooms and 1 small chopped onion and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Stir in the seasoned beef tips and continue to cook, stirring occasionally, until the beef is browned on all sides and no longer pink inside, about 10 minutes. (Cook time: 18 minutes)

Recipe View Pour in the beef broth and whisk in the dry brown gravy mix until smooth, ensuring there are no lumps. Stir in the remaining 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and Merlot wine. Bring the mixture to a simmer, then reduce the heat to low. Simmer gently until the gravy has thickened to your desired consistency, about 10 minutes. Transfer the beef tip mixture to a slow cooker, cover, and cook on Low for 8 hours. (Cook time: 8 hours, 28 minutes)

Recipe View Approximately 25 minutes before serving, melt the butter in a saucepan over medium heat. Add the remaining 1 small chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the rice, ensuring it's coated in the butter and onion mixture, then pour in the beef consommé. Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and simmer until the rice is tender and all the liquid has been absorbed, about 15 minutes. Let the rice stand, covered, for 5 minutes before fluffing with a fork. (Cook time: 25 minutes)

Recipe View Serve the succulent beef tips and Merlot gravy generously over the fragrant beef and onion rice. Garnish with fresh parsley, if desired, for an extra touch of freshness.