Great-grandma's Stew Beef Recipe

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Great-Grandma's Stew Beef

Ed Mayfield


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.

★★★★★ 1 vote
15 Min
3 Hr 30 Min
Stove Top


3 lb
stew beef, well-marbled
onions, sliced
1 pkg
dry onion soup mix
3 c
water, plus tad more for thickening
1 tsp
black pepper
1/2 tsp
ground sage
1/2 c
1/4 c
fresh parsley (optional)
1/2 c
hot, cooked rice per person
1/2 c
red wine


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)

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American