A tried-and-true family recipe for stew beef tips slow-cooked until tender with a rich gravy served over rice or noodles.
Provided by: SmallRecipe.com
Total time: 1 hours 35 minutes
Prep time: 5 minutes
Cook time: 1 hours 30 minutes
Ingredients:
| 1 1/2 pounds beef stew meat |
| 3 tablespoons vegetable oil |
| Salt & pepper |
| 1 14-oz. can beef broth |
| 1 envelope beefy onion soup mix (such as Lipton) |
| 1 cup water, divided |
| 2 tablespoons cornstarch |
Steps:
- Heat oil in a large skillet over medium-high heat. Season stew meat with salt & pepper then add to skillet, stirring once or twice to sear as many sides of the cubes as possible, for about 3-4 minutes. Remove from heat and set aside.
- In a medium-sized stock pot, combine beef broth, onion soup mix and 1/2 cup water then stir well. Add stew meat, stir and cook over LOW heat, covered, for 1-2 hours. Do not let the pot reach a full boil or the meat will get tough.
- Add cornstarch to a small bowl then whisk in remaining 1/2 cup of water until smooth. Drizzle cornstarch liquid into pot, bring to a low simmer then cook, while stirring, for 1 minute or until broth has thickened into a gravy. Serve over white rice or egg noodles.
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by: SmallRecipe.com
Total time: 2 hours 30 minutes
Yield: 4 servings
Ingredients:
| 1/4 cup all-purpose flour |
| 1/4 teaspoon freshly ground pepper |
| 1 pound beef stewing meat, trimmed and cut into inch cubes |
| 5 teaspoons vegetable oil |
| 2 tablespoons red wine vinegar |
| 1 cup red wine |
| 3 1/2 cups beef broth, homemade or low-sodium canned |
| 2 bay leaves |
| 1 medium onion, peeled and chopped |
| 5 medium carrots, peeled and cut into 1/4-inch rounds |
| 2 large baking potatoes, peeled and cut into 3/4-inch cubes |
| 2 teaspoons salt |
Steps:
- Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
- Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
- Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.
Nutrition Facts:
@context http//schema.org, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, Saturated Fat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams