The South has brought us so many great dishes, and Stewed Beef and Gravy can be added to that list! Satisfyingly seasoned beef stew meat is seared to mouthwatering perfection. Then it's tossed together in a beefy, oniony gravy that is just the right amount of savory. Served over white rice or buttery egg noodles, Stewed Beef and Gravy will definitely check all of the boxes!
Ingredients• 1 1/2 pounds beef stew meat • salt, to taste • pepper, to taste • 3 tablespoons vegetable oil • 1 (14-ounce) can beef broth • 1 (2.2-ounce) envelope beefy onion soup mix • 1 cup water, divided • 2 tablespoons cornstarch
Season the beef stew meat with salt and pepper.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the beef stew meat to the skillet, stirring once or twice to sear as many sides of the cubes as possible, about 3-4 minutes.
Remove the beef stew meat from the heat and set it aside.
In a medium-sized pot, combine the beef broth, beefy onion soup mix, and 1/2 of the water, stirring well.
Add the beef stew meat to the broth mixture and stir.
Cover the pot and cook over low heat until the beef stew meat is cooked through at 145 degrees F, about 1-2 hours. Do not let the pot reach a full boil, or the beef stew meat will get tough.
When the beef stew meat is cooked through, add the cornstarch to a small bowl and whisk together with the remaining 1/2 cup of water until it is smooth.
Drizzle the cornstarch liquid into the beef stew meat mixture and bring it to a low simmer while stirring.
Cook the gravy and beef stew meat mixture until the broth has thickened into a gravy, about 1 minute.
Serve over white rice or egg noodles.