stewed beef over brown rice


1 1/2 pounds beef stew meat
3 tbsp vegetable oil
salt and pepper
14 oz. Swanson beef broth (or homemade)
1 envelope Lipton onion soup mix
1 cup water, divided
2 tbsp Argo cornstarch


Heat oil in a large skillet over medium heat. Season stew meat with salt and pepper, add to skillet. Stir a couple of times to brown as many sides of the meat cubes as possible. Remove from heat, set aside.
In a medium-sized stock pot, combine beef broth, onion soup mix and 1/2 cup water, stir well. Add meat, stir, cook over low heat, covered, 1-2 hours.
Remove stew meat with a slotted spoon, set aside. Increase heat to medium-high, bring to a boil. Combine cornstarch and 1/2 cup water in a small bowl, whisk well. Drizzle liquid into broth, return to a boil and cook, while stirring, for 1 minute. Reduce heat to low. When liquid has thickened and stopped boiling, add stew meat back and stir to combine. Cook for another 5 minutes and serve over brown rice.

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