Beef Stew and Gravy

• by madaise on Oct 11, 2008

This beef stew meat, cooked tender in beef broth (turned gravy) is a simple and inexpensive recipe I made a few weeks ago, then again yesterday (and both times, I forgot to take pictures - will remember next time).  I’ve been looking for inexpensive meals that will make more than 2 people at a time happy in my family (I have picky eaters!).

When I cook, I generally always make enough so we have some extra for the next day.  Someone almost always eats it up.  With that in mind, and considering this recipe was just “made up”, adjust this to you and your family’s needs.  Also, I always remind myself that a recipe is usually just a guide..

With all that in mind, here’s my recipe for my stew beef gravy:

2.5 pounds of cubed stew meat
2 cans beef broth - I use Swansons
2 - 3 bouillon cubes (high in sodium, so don’t add any extra salt!)
1/8 -  1/4 c. flour to thicken
2-3 TBSP oil
A couple TBSP of water

- Put oil in pan and brown the cubed meat over medium-medium/high.
- Add a few tablespoons of the flour and brown with the meat.
- Pour in cans of beef broth and add bouillon cubes.
- Bring to boil, then turn heat down to simmer and cover.
- Cook 1.5 - 2 hours, until meat is tender.
- Make a paste with the water and flour, mixing until there are no lumps.  Pour into the stew meat.  This will thicken the broth to make more of a gravy, than a thin soup.  If you want it thicker, add a little more flour.  Let it come to a boil again, but then turn it down.. it will thicken up nicely this way.

Serve with mashed potatoes or rice… either way is tasty.  Heat up so rolls and whatever veggies you want and dinner is served!

Actually, I bet adding some quartered potatoes to the main dish while it’s cooking would be yummy.  Hmm.. I may try that next time.

If you have a variation on this recipe, I’d love for you to share it here