Stewed Beef with Gravy over Rice

It has been colder here lately. It went from 90+ to just above 60 in about 5 days. So I have been cooking more warm and hearty stick to your ribs kind of meals. I LOVE this stuff. I first came across this recipe while reading another food blog. I have made it a few times now and each time I think it tastes better than the last. I have adapted the recipe a bit for my tastes. Might I also add, I was so excited to make this I forgot to make the biscuits! :(


Stewed Beef with Gravy over Rice
1 1/2 pounds of stewed beef/beef tips-(Depends on where you live on what it is called)
2 TBS of Vegetable oil
Salt and Pepper to taste
1 packet of beefy onion soup mix
2 cups of water, keeping 1/2 cup reserved for later
3 TBS of cornstarch
1/3 cup sour cream
White rice cooked to box instructions

Heat oil in a medium sized stock pot. Season beef with salt and pepper and add to pot. Searing on all sides until brown on med-high heat for about 3-4 min.

Switch heat to low and add 1 1/2 cups of water and soup mix to pan stirring until combined. Add lid and allow to gently simmer for 1-2 hours.


DO NOT I repeat DO NOT let the liquid boil. The meat will turn into shoe leather. Believe me, I've done it.

After meat has cooked remove with slotted spoon and set aside. Turn heat back up to med-high. In a small bowl combine corn starch and remaining water. Once combined drizzle into liquid mixture in pot stirring continuously as you pour. Allow mixture to boil for 1 minute then reduce heat back to low. Once liquid has stopped boiling add the sour cream add the beef back into the mixture. DO NOT add beef to mixture while it is still boiling, you WILL have meat that resembles playground rubber chips.

Allow the meat to mingle with the newly thickened gravy for about 5-10 minutes then serve over rice.
You could serve this over egg noodles or mashed potatoes if you'd prefer, but why?