Ingredients :
- 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
Directions :
- 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!
