2 tbsp. butter
2 lbs. beef sirloin tip, cut into 1 inch cubes
1 (10 1/2 oz.) can beef broth
1/3 c. red burgundy or cranberry cocktail
2 tbsp. soy sauce
1 clove garlic, minced
1/4 tsp. onion salt
2 tbsp. cornstarch
1/4 c. water
4 c. hot cooked rice

Melt butter in large skillet and brown meat on all sides. Stir in broth, cranberry cocktail (or wine), soy sauce, garlic and onion salt. Heat to boiling. Reduce heat, cover and simmer 1 hour or until meat is tender.

Blend cornstarch and water and stir gradually into the stew. Cook constantly, stirring until gravy thickens and boils. Cook 1 minute more. Serve over rice.