Saw this recipe in the Charlotte Observer and it looked too good to pass up. It is so good and so easy. I doubt, however, that Great-Grandma had dry onion soup mix! I served over instant brown rice, along with sauteed carrots and a garden salad.
1Heat one tablespoon of vegetable oil in an extra deep, 12-inch, non-stick skillet. Brown the beef and one onion.
2Add the remaining onions, water,wine, onion soup mix, black pepper and sage. Bring to a boil, then reduce heat to low and simmer for 3 1/2 hours or until beef cubes are so tender that they fall apart.
3Just before serving, mix the cornstarch and about 1/2 cup of water in a jar with a lid, shaking vigorously to mix. Drizzle this mixture into the beef until desired thickness is achieved.
4Serve over cooked rice and enjoy! (would also be great over noodles or mashed potatoes)