Prep 20 mins
Cook 2 hrs
A family favorite! I took several recipes and modified them to come up with this.
- 1 lb lean stewing beef, cubed
- 1 tablespoon vegetable oil
- 1 small onion, chopped
- 3 -4 garlic cloves, crushed
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup red wine
- 2 cups water
- 2 beef bouillon cubes
- 8 ounces fresh mushrooms, sliced
- 2 tablespoons cornstarch
- salt and pepper
- Heat oil in medium-sized sauce pan over medium high heat.
- Brown stew meat with onions and garlic until meat is browned on all sides.
- Add soy sauce, worcestershire sauce, wine, and water.
- Add beef bouillon, mushrooms, salt, and pepper.
- Bring to a boil, reduce heat, cover and simmer for 1 1/2 - 2 hours.
- Dissolve corn starch in 1/2 cup water. Slowly stir into the meat mixture to thicken. (Use more or less cornstarch, depending on how thick you want it.).
- Serve over rice.
I was happy to find a beef tip recipe that doesn't call for salty dry packaged gravy and/or onion soup mix. I made only one change by using low sodium beef broth in place of the water and boullion cubes. I thought the gravy was a little too thin so I will add a tad less water to the corn starch next time. Overall, very good and simple to make. Thanks!
Just wonderful! The flavor was fantastic! Who knew you could get this much bang out of an inexpensive cut of meat. We enjoyed this over mashed potatoes. This is a real keeper. Made and reviewed for my adopted chef, Pick a Chef, Spring 2009.
The flavor and texture of this dish was absolutely fabulous!!! The only suggestion I have would be to start with 1 cup water instead of 2 cups....If more water is need you can always add, but can't take away.