2 lbs. beef sirloin tip, cut into 1 inch cubes
1 (10 1/2 oz.) can beef consomme
1/3 c. cranberry cocktail
1 tbsp. soy sauce
1/4 tsp. onion powder
2 tbsp. cornstarch
1/4 c. water
4 c. hot cooked rice

Brown meat on all sides in a large heavy skillet. Add consomme, cranberry cocktail, soy sauce, and onion powder. Heat to boiling. Reduce heat, cover, and simmer 1 hour or until meat is tender.

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