Great-Grandma’s Stew Beef

Mains | Kid Friendly, Slow Cooking | Beef

SERVES 8 generously - START TO FINISH: 15 minutes preparation plus 8 hours unattended slow-cooking time
Recipe Scoop Great-Grandma’s Stew Beef

Cooking Notes

Or use sirloin roast cubed for stew.

Stew is also good served over mashed potatoes.

If you do not have a slow cooker, use these directions: Heat 1-tablespoon vegetable oil in an extra-deep, 12-inch, nonstick skillet. Brown beef tips and 1 onion. Add remaining onions, water, onion soup mix, black pepper and age. Bring to a boil and then reduce heat to low and simmer the beef for 3 ½ hours or until beef cubes are so tender that they fall apart. Proceed with thickening as stated in recipe.

Great-Grandma’s Stew Beef

3 pounds chuck roast, cubed for stew*
4 large onions (for 4 cups slices)
1 envelope (1 ounce) dry onion soup mix
3 cups water
1 teaspoon black pepper
½ teaspoon ground sage
½ cup corn starch
¼ cup fresh parsley leaves
Hot cooked rice, for serving

Place beef cubes in bottom of a 5-quart or larger slow cooker.*  Peel onions and slice into crescent shaped strips, about ¼ inch wide, adding to crock pot as you slice. Add soup mix, water, black pepper and sage and stir to mix well. Cover crock and cook on low for 8 to 10 hours.

Mix cornstarch with ½ cup of water in a jar with a lid and shake vigorously to mix. Drizzle half of mixture over stew and stir to thicken. Add more if desired.

Chop parsley and stir into stew. Serve over hot steamed rice.*

Great-Grandma’s Stew Beef

From Beverly:

I wasn’t quite prepared for her answer when I asked my mother, Dot Mills, for the beef tips recipe I had loved as a child. “I don’t really have a recipe,” Mom explained. “I just make them the way your great-grandmother used to.” After some experimenting and several long-distance telephone conferences, this is as close as we can come to that old-fashioned flavor.

But as always Alicia and I couldn’t resist adding our own modern additions as well as techniques. Great–grandmother and Mom made their beef tips on the stove top (see alternative box for cooking instructions). But 3-½ hours on the stovetop hardly fits our desperate schedules, so we added the soup mix for depth and translated this recipe into the crock pot. Now we can enjoy the antique recipe I remember from childhood with only 15 minutes of actual work.

An onion gravy you’ll swear took a team of cooks to prepare surrounds tender meaty tips. Serve over hot steamed rice, just like Great-Grandma did.

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