Stewed Beef is something I grew up eating. Nanny cooked it and Mom cooked it but I never ran into anyone else that knew what it was. When I’d refer to “Stewed Beef” people would look at me funny and ask if I meant “Beef Stew”. So I just figured it was a family thing.
Then I posted a picture on the Facebook page and asked if anyone was familiar with it and folks responded with such enthusiasm as if to say, “Duh, heifer, you ain't got a monopoly on Stewed Beef. Where you been?!”
Squeeeeeeee! I love it when y’all know what I’m talking about!
So, my recipe calls for ‘Stew Meat’ which we can buy here labeled just as such but if you can’t find it, just buy a small chuck roast and cut it into chunks.
And we always, always, always serve this over rice but I’m sure many of you will want to have this with mashed potatoes or egg noodles which would be perfectly lovely. But not as good.
I should mention that this and cubed steak with gravy over rice tie as my very favorite meal of all time. Especially when served with these exact side dishes: potato salad, crowder peas or black-eyed peas, sliced cucumbers & tomatoes, and biscuits.
My mouth is watering. I’m not even kidding. Like, I just swallowed four times.
Stewed Beef & Rice
1 1/2 pounds beef stew meat
3 tablespoons vegetable oil
Salt & pepper
1 14-oz. can beef broth
1 envelope onion soup mix (such as Lipton)
1 cup water, divided
2 tablespoons cornstarch
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 and stir well. Add stew meat, stir and cook over low heat, covered, for 1-2 hours. Do not let the pot reach a full, rolling boil or the meat will get tough.
Remove stew meat with a slotted spoon and set aside. Increase temperature of broth to medium-high and bring to a boil. Add cornstarch to a small bowl and whisk in remaining 1/2 cup of water until smooth. Drizzle cornstarch liquid into broth, return to a boil and cook, while stirring, for 1 minute. Reduce heat to low. Once liquid has stopped boiling and has thickened, add stew meat back to pot and stir to combine. Don’t leave the meat in the broth while boiling to thicken the cornstarch or – you guessed it – the meat will get tough. Allow meat to get happy in the gravy for about 5 minutes then serve over white rice.
The gravy finishes a little on the salty side which is exactly how it should be when served with white rice. This isn't a stew, it’s meant to be served over some sort of starch so I make it saltier than I would an actual stew that’s meant to be eaten on its own.
For my recipe for cooking perfect white rice, click here.
This recipe was featured at the Weekend Potluck!