Stewed Beef With Gravy Recipes

Steps:

• Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
• Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
• Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.

Steps:

• Heat oil in large skillet over medium- high heat. Season meat with salt and pepper, and sear as many sides of the meat as possible, about 3-4 minutes. Remove from pan and set aside.
• In medium-sized stockpot, stir beef broth, soup mix, and 1/2 cup water until combined. Add meat, stir, cover, and cook over LOW heat (simmer), for 1 1/2 - 2 hours. Do not allow the meat to boil, or it will become tough.
• In small bowl, add cornstarch and remaining 1/2 cup water and mix until smooth. Drizzle into pot and bring to low simmer while stirring, for 1-2 minutes until the sauce thickens into a gravy.
• Serve over white rice, noodles, or mashed potatoes.
• NOTE: This gravy finishes on the salty side, which it needs to be when serving over your choice of starch. I have found it comes out just perfect to our tastes every time.

Steps:

• Coat meat with flour and brown in oil.
• Drain.
• Add soups.
• Simmer 30 minutes.
• Add vegetables and simmer another hour.