2 pounds cubed beef for stew, or round, or chuck roast, cut into cubes
3 tablespoons vegetable oil
1 small onion, chopped
2 cups water
1/4 cup Worcestershire sauce
2 tablespoons soy sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 package (.75 ounce) dry brown gravy mix
1 cup water
In a large nonstick skillet, or Dutch oven, heat oil over medium heat.
Sauté onion until soft. Add beef cubes and cook, stirring often, until meat is browned on all sides.
Add 2 cups water, Worcestershire sauce, soy sauce, garlic powder, salt and pepper to beef. Bring to a boil; reduce heat, cover and simmer for 1 1/2 to 2 hours.
Meanwhile, combine gravy mix package with 1 cup water. Mix thoroughly and stir into meat mixture. Simmer, stirring frequently until slightly thickened.
Serve over rice, egg noodles or mashed potatoes.
Prep Time 15 minutes
Cook Time 1 1/2 to 2 hours
Recipe and photograph courtesy of the Texas Beef Council.
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