Braised Beef Cubes in Gravy
Submitted by: BUDGETMOM
IntroductionThis makes a kid pleasing meal if served over shoestring fries. Serve alongside steamed broccoli and peanut butter cookies for desert! This makes a kid pleasing meal if served over shoestring fries. Serve alongside steamed broccoli and peanut butter cookies for desert!
Number of Servings: 6
1.5-2 pounds chuck roast or stew beef
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 Tbsp coconut oil or lard
2 cups hot water (use beef broth for extra flavor)
1/2 cup whole milk
For Beef Curry: add 1 onion and 2 tsp curry powder, 1/2 tsp ginger. Use coconut milk instead of dairy milk. Or simply use broth instead of milk. Easy and delicious! Serve over quinoa with candied carrots (or carrot raisin salad)
Cut the meat into large cubes and trim all visible fat. When the meat is in cubes or chunks, set it aside. In a bowl, combine the flour, salt and pepper. Place the meat in the bowl and toss it in the flour, coating it on all sides. Meanwhile, heat up the oil in a large skillet over medium heat. Place the coated chunks of beef into the hot oil. Brown them on all sides. This will take about 10 minutes of cooking. Save the leftover flour in the bowl. You will use it later for the gravy. After the meat is well browned, add the water. Bring the meat to a boil. Reduce the heat so the water barely simmers. Cover the pan and allow it to simmer for 1-2 hours. If the water simmers away, add more as you see fit. After two hours, the meat should be tender. In a pint size canning jar, or other container with a good lid, combine the remaining flour and the milk. Screw the lid to the jar on tightly and shake it until the flour is completely dissolved in the milk. Then pour this into the skillet on the stove, to thicken the gravy. Stir it up and bring it to a boil. Continue cooking for a full minute. If the gravy is too thick, add water until it is the consistency you like.