Sear the beef: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the beef tips and sear them on all sides until browned. This will take about 5 minutes. Don’t overcrowd the pan—if necessary, do this in batches to get that perfect sear. This step helps lock in all the flavors.

Cook the aromatics: After searing the beef, remove it from the pan and set it aside. In the same skillet, add the diced onion and minced garlic. Sauté them for 2-3 minutes until softened and fragrant. This will build a solid flavor base for your dish.

Add the liquids: Pour in the beef broth and Worcestershire sauce, scraping up any bits stuck to the bottom of the pan. These flavorful bits are packed with taste, so don’t let them go to waste! Stir everything together to combine.

Return the beef to the pan: Add the seared beef tips back into the pan, ensuring they are submerged in the broth. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for 45 minutes to 1 hour, or until the beef is tender and easily pulls apart with a fork.

Cook the rice: While the beef is simmering, cook the rice separately. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover, reduce the heat to low, and simmer for 15-20 minutes, or until the rice is tender and the water has been absorbed.

Combine and serve: Once both the beef and rice are ready, serve the beef tips over the rice. Spoon some of the savory broth from the pan over the top for extra flavor. Garnish with freshly chopped parsley for a burst of color.