Prep Time 15 minutes
Cook Time 1 1/2 to 2 hours
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.
Recipe and photograph courtesy of the Texas Beef Council.