1 1/2 pounds beef stew meat

3 tablespoons vegetable oil

Salt & pepper

1 14-oz. can beef broth

1 envelope beefy onion soup mix (such as Lipton)

1 cup water, divided

2 tablespoons cornstarch

1 ) 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.

2 ) In a medium-sized stock pot, combine beef broth, onion soup mix and 1/2 cup water then stir well. Add stew meat, stir and cook over LOW heat, covered, for 1-2 hours. Do not let the pot reach a full boil or the meat will get tough.

3 ) Add cornstarch to a small bowl then whisk in remaining 1/2 cup of water until smooth. Drizzle cornstarch liquid into pot, bring to a low simmer then cook, while stirring, for 1 minute or until broth has thickened into a gravy. Serve over white rice or egg noodles.


The gravy finishes a tiny bit on the salty side which is exactly how it should be when served with white rice or noodles. 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.

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