Beef Tips Without Mushrooms

Ingredients

• 1 pound beef stew meat, cut into bite-size pieces
• 1 tablespoon red wine vinegar
• 2 teaspoons cornstarch
• ½ teaspoon kosher salt
• 1 teaspoon vegetable oil
• 1 small onion, diced
• Sauce:
• 2 cups water
• ¼ cup Worcestershire sauce
• ¼ cup soy sauce
• 2 tablespoons minced garlic, or more to taste
• 2 cubes beef bouillon
• 2 tablespoons cornstarch, or as needed

Step 1

In a bowl, whisk together the red wine vinegar, 2 teaspoons of cornstarch, a good pinch of kosher salt, and some pepper. Add the beef to the bowl and toss it around so it’s nicely coated. Let it marinate for at least 20 minutes, then drain off the marinade and set the beef aside.

Step 2

Heat some vegetable oil in a large skillet over medium-high heat. Add the beef along with the onion and cook, stirring occasionally, until the meat is browned and the onions are soft and translucent—this should take about 5 to 10 minutes.

Step 3

While that’s cooking, combine the water, Worcestershire sauce, soy sauce, garlic, and beef bouillon in a pot over medium-high heat. Stir it until the bouillon dissolves, which usually takes around 10 minutes.

Step 4

Take about a quarter cup of the hot broth and pour it into a small bowl. Whisk in 2 tablespoons of cornstarch until it’s smooth, then slowly stir this mixture back into the pot with the broth. Keep cooking, stirring now and then, until the sauce thickens, about 5 minutes.

Step 5

Finally, add the beef and onions from the skillet into the pot with the sauce, along with any juices that have collected in the pan. Give everything a good stir and let it heat through for a couple more minutes before serving.