February 4, 2013

Stewed Beef & Rice

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.

Go rice.

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.

PRINTABLE RECIPE


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22 comments:

  1. Oh yes, my family makes stewed beef also! And it is served over rice in my house too. But we make it with the beef, onion, salt, pepper and water, no beef broth or onion soup mix. And we don't thicken it. As a child, I really didn't care for rice so I always ate it on white bread and that's still how I prefer it at 47, LOL. There's something comforting about the simplicity of this dish - I'm putting it on my menu plan very soon!

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    1. I used to like to eat it that way, too. My grandmother called it a "cat meal". Great memories!

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  2. In my neck of the woods, we call this marvelous concoction beef tips...it is seriously one of my favorite meals ever... ultimate comfort food... sometimes, I make it with couscous instead of rice.

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  3. this is on the stove cooking as we speak! : ) I just know it will be a winner, thanks for posting! Love your blog!

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  4. This is my favorite, too...I've had good luck making it in the pressure cooker for falling-apart goodness. About 30-40 minutes then serve over white rice (I agree; the only acceptable cushion for the beefiness). :)

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  5. I have fixed this twice and it is a huge hit! We eat it with rice, as well. Cannot imagine fixing anything else with it. :)

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  6. I think I just found dinner tonight! We are having a spring cold snap and this sounds perfect! :)

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  7. My mom also makes this minus the onion soup and stirs in a little sour cream at the end....(NOT the same as Stroganoff, btw) Delicious over Mashed taters.....

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  8. Oh how I love homemade hearty meals like this one. Thanks so much for linking up at Weekend Potluck. I want this SOON!

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  9. how funny I make this for Sunday dinner yesterday and it was down right good. i serve it over whit rice and steam cabbage.

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  10. Could you use a crock-pot?

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    1. I'd love to hear how it turned out in the crock-pot. Perhaps I will give it a whirl and let you know. Thanks for making my mouth water :)

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  11. Having it tonight and serving over no yolk noodles:)

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  12. Made this in crockpot last night. It turned out wonderful. Didn't even thaw the frozen stew meat. Dumped it in frozen, sprinkled the onion soup mix and poured in the broth. Cooked on low for about 6 hours. Was very tender. Served over rice. Super easy supper after a busy day at work. Will make again soon. Thanks for posting.

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  13. Just Finished Cooking This I Cut Up An Extra Onion And It Was Great!

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  14. Does anyone know if this needs to be covered while the meat is cooking on low? Thanks!

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  15. This was so good! Thanks for the great recipe. I didn't have any beef stock so I used 14 oz of water and 1/2 tablespoon of Anne's Chicken base. I like a thicker sauce so I doubled the ingredients for the cornstarch slurry. I also saw another person added sour cream, so I tried that too and loved it. I will deff be cooking this again.

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  16. One of my favorite dishes! Cute blog...I am a new follower! Patsy

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  17. This is my favorite comfort meal. As a child, my grandmother would cook this when she didn't want to spend a lot of time in the kitchen. And like yourself, people look at me crazy when I say "stewed beef". If I had meant to say beef stew, I would have said beef stew! You want find any taters and carrots and this meal. Thanks for sharing your recipe!!! Michael in Georgia

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  18. My mama made this in the pressure cooker but used sage to season. When it was falling apart tender she would add cubed potatoes and boil until potatoes were tender. Stew beef n potatoes. YUM!

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