Stew Beef and Rice

Check our Lucky 32 Southern Kitchen Blog Post – Lucky’s Legacies: One Pot Wonderful Part Two

2 ½ pounds beef tips
2 tbsp corn starch
salt and pepper to taste
1 ½ tbsp canola oil
2 cups yellow onions, diced medium
1 cup celery diced medium
1 cup carrots diced medium
2 fl oz red wine, Burgandy
1 quart beef stock

Season beef tips well with salt and pepper. Toss meat with cornstarch to evenly coat each piece. Heat oil in a large skillet, add meat and sear on all sides. Remove meat to an oven proof pan. Add onions, celery and carrots to a sauté pan and brown. Deglaze the sauté pan with wine and continue stirring. Add beef stock. Pour vegetable mixture over beef tips in oven proof pan. Cover with foil and cook for 2.5 hours at 300 degrees. Serve over rice. Makes: 6 servings

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.