No Mushroom Beef Tips

Name: No Mushroom Beef Tips
Total time: 55
Yield: 6
Ingredients: 1 pound beef stew meat, cut into bite-size pieces; 1 tablespoon red wine vinegar; 2 teaspoons cornstarch; ½ teaspoon kosher salt; ⅛ teaspoon ground black pepper; 1 teaspoon vegetable oil; 1 small onion, diced; 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

Recipe by K H from allrecipes.com

55 Mins.

Ingredients

6 servings

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1 pound beef stew meat, cut into bite-size pieces
•

1 tablespoon red wine vinegar
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2 teaspoons cornstarch
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½ teaspoon kosher salt
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⅛ teaspoon ground black pepper
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1 teaspoon vegetable oil
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1 small onion, diced

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2 cups water
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¼ cup Worcestershire sauce
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¼ cup soy sauce
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2 tablespoons minced garlic, or more to taste
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2 cubes beef bouillon
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2 tablespoons cornstarch, or as needed

Instructions

Whisk red wine vinegar, 2 teaspoons cornstarch, kosher salt, and pepper together in a glass or ceramic bowl. Add beef to vinegar mixture and toss to coat. Marinate meat for at least 20 minutes. Drain beef and discard marinade.
Heat vegetable oil in a large skillet over medium-high heat. Cook and stir beef and onion in hot oil until meat is browned and onions are soft and translucent, 5 to 10 minutes.
Stir water, Worcestershire sauce, soy sauce, garlic, and beef bouillon together in a pot over medium-high heat until bouillon dissolves, about 10 minutes. Ladle about 1/4 cup hot broth into a bowl; whisk 2 tablespoons cornstarch into bowl until dissolved. Stir cornstarch mixture into the broth mixture in the pot. Cook, stirring occasionally, until mixture thickens, about 5 minutes.
Stir beef and onion mixture and any accumulated pan juices into broth mixture; cook until heated through, 2 to 3 minutes.