Prep Time: 10 minutes | Cook Time: 1 hour
- 4 tbs butter, divided (Or bacon fat, if you're lucky)
- 2 lbs cubed beef stew meat
- 1/2 cup flour
- 1 onion, chopped
- 1 clove garlic, chopped
- 32 oz beef broth
- 2 tsp soy sauce
- 1 tbs Worcestershire sauce
- Salt and pepper, to taste
Brown beef with 2 tbs butter in batches over medium heat in a heavy stock pot or Dutch oven. Remove the beef and set aside.
Add the onion and remaining butter to the pot and cook until soft, making sure to scrape up the browned beef bits from the bottom of the pan, about 5 minutes. Add the flour and cook 1-2 minutes more to lightly toast the flour and cook it's flavor out. Add the garlic and cook a minute more.
Return beef and drippings to the pot and add the beef broth. Stir in the soy sauce and Worcestershire sauce. Bring to a boil then reduce to a simmer. Cover and cook until the beef is tender. The longer you cook it, the more tender it will get, we recommend at least 30 minutes to 1 hour, but 2 to 3 hours makes it amazing.
If the gravy isn't as thick as you'd like it, combine a little corn starch and cold water, then stir it into the stew.
Serve over rice, mashed potatoes, egg noodles, or even grits, and enjoy!
This recipe is very easy to adapt to a slow cooker. Brown the meat and onions, then transfer to the slow cooker to cook there with only enough broth to cover them. Skip the flour, and instead use cornstarch near the end to get the desired gravy texture.