Beef Tips Supper & Swirl Cake (Day 5)
Day 5 of our Alabama road trip ended with my mom and step-dad (grandmomma and granddaddy) where she made my absolute favorite meal, beef tips and rice. When they visit San Diego or we head back to Alabama, this warm and cozy meal hits home everytime!
We started the morning at Russell Cave National Monument, where Ethan and Oliver learned how Native American families once found shelter beneath its overhang. Then ventured to Little River Canyon, and got completely soaked and the boys stood in awe at the edge of Alabama’s Grand Canyon.
But it was the evening that left the deepest imprint—not because of towering cliffs or ancient stories, but because of something simpler: a warm and cozy meal shared at the grandparents house.
Back at Grandmomma’s Table
After a day of hiking, learning, and reflecting, we returned to the comfort of familiar smells and family voices.
Grandmomma was already simmering beef tips in rich gravy, and a cinnamon-swirled cake cooled on the counter. The boys kicked off their shoes, got dry clothes, and curled up with notebooks, scribbling memories while supper finished on the stove.
This wasn’t just supper. It was the exhale after the adventure.
What We Ate
Grandmomma’s Beef Tips & Rice
Slow-simmered, flavorful, and fork-tender—these beef tips are a Southern staple that kids love just as much as grownups do.
Perfect over fluffy white rice and even better with sweet tea and storytelling on the side.
Get the full recipe below!
From-Scratch Pecan Swirl Cake
This buttery Bundt cake is swirled with brown sugar, cinnamon, and crunchy pecans.
It smells like childhood. It tastes like Alabama. And it’s the kind of dessert that makes you close your eyes after the first bite.
Scroll down for the full recipe card.
Story Connection
These two recipes are tied to Day 5 of Ethan & Oliver Adventures: The Great Alabama Road Trip. The boys had spent the day asking questions, learning about the layers of Alabama’s past—both natural and human. That night, they returned to a kitchen filled with warmth and familiar flavors.
As we sat at the table, Grandmomma told her own stories. Mom talked about growing up in the hills nearby. The boys asked about childhood chores and who made the best biscuits. Supper turned into something sacred.
Sometimes the most powerful part of a road trip isn’t what you discover out there…
It’s what you remember when you come home.
Notebook Prompt
Draw Grandmomma’s table. Who’s sitting around it? What are you eating? What stories are being passed down?
Faith Reflection
We read from Psalm 34:8:
“Taste and see that the Lord is good; blessed is the one who takes refuge in Him.”
That night, His goodness looked a lot like second helpings, soft smiles, and stories that reminded us we’re part of something much bigger than ourselves.
Recipes from the Road
Grandmomma’s Beef Tips & Rice
Grandmomma’s Beef Tips & Rice
Classic Southern comfort food, slow-simmered and savory—just like Grandmomma makes. This is the Day 5 recipe from Ethan & Oliver Adventures: The Great Alabama Road Trip, inspired by a warm, home-cooked supper at the grandparents’ after a full day of hiking and exploring. Let the aroma fill your kitchen as you bring the story to life on your dinner table.
Ingredients
- 2 lbs beef stew meat or sirloin tips
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth (we love using Better Than Bouillon for richer flavor)
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (optional)
- 1 tbsp cornstarch + 2 tbsp water (for slurry)
- Salt & pepper to taste
- Olive oil for browning
- Cooked white rice (for serving)
Instructions
- In a large skillet or Dutch oven, heat olive oil over medium-high heat. Brown beef tips on all sides, working in batches if needed.
- Remove beef and set aside. In the same pan, sauté onion until soft; add garlic and cook 1 more minute.
- Return beef to pan. Add broth, Worcestershire, soy sauce (if using), salt, and pepper.
- Cover and simmer on low heat for 1.5–2 hours, until meat is tender.
- In the last 10 minutes, stir in cornstarch slurry to thicken the gravy.
- Serve warm over fluffy white rice.
Notes
Family Tip:
Serve with green beans or roasted carrots for a complete, balanced meal. Let the kids help by measuring rice or stirring in the slurry near the end!
Story Note:
This hearty dish is tied to Day 5 of Ethan & Oliver Adventures: The Great Alabama Road Trip. After hiking the cliffs of Little River Canyon and exploring ancient shelter at Russell Cave, Ethan and Oliver head back to Grandmomma’s house for notebooking, stories—and this slow-simmered comfort meal. It’s a cozy reminder that the best kind of adventure always ends at home.
Nutrition Information:
Yield:
7Serving Size:
1Amount Per Serving: Calories: 343Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 139mgSodium: 565mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 47g
These recipes are for informational and educational purposes only and are not intended to replace professional dietary advice. Nutrition may vary depending on ingredients and portion sizes. Please adjust recipes for allergies or dietary needs as needed for your family.
From-Scratch Pecan Swirl Cake
Grandmomma’s From-Scratch Pecan Swirl Cake
A tender, buttery cake swirled with cinnamon sugar and crunchy pecans—made the old-fashioned way. This is the Day 5 recipe from Ethan and Oliver Adventures: The Great Alabama Road Trip, inspired by the family's visit to Russell Cave and Little River Canyon. Have your kiddos help and follow along as you make sweet memories in the kitchen together.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream (or buttermilk)
Swirl Filling
- ½ cup light brown sugar
- 2 tsp ground cinnamon
- 1 cup chopped pecans (toasted if you like)
Glaze (optional)
- 1 cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan or 9x13 dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (about 3–4 minutes).
- Beat in eggs one at a time, then mix in vanilla.
- Add dry ingredients alternately with sour cream, beginning and ending with flour.
- In a separate bowl, combine swirl filling: brown sugar, cinnamon, and pecans.
- Pour half of the batter into the prepared pan. Sprinkle the swirl mixture evenly over the top. Add remaining batter and swirl lightly with a knife.
- Bake for 45–55 minutes, or until a toothpick comes out clean. Cool before glazing.
- For glaze: whisk powdered sugar, milk, and vanilla, then drizzle over cooled cake.
Notes
This recipe is tied to Day 5 of Ethan & Oliver Adventures: The Great Alabama Road Trip. After a day exploring Russell Cave and Little River Canyon, the boys end the night with supper and notebooking at Grandmomma’s—where a warm slice of this cake wraps the day in sweetness and story. Try it as a special treat while reading along or after a day of exploring your own backyard.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 545Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 115mgSodium: 293mgCarbohydrates: 69gFiber: 2gSugar: 48gProtein: 7g
Disclaimer: This post is not sponsored or affiliated with any organization, attraction, or company mentioned. All opinions are my own, and all recommendations are based on our personal family experiences while researching and writing the Ethan & Oliver Adventures series.
