You will need 2 pounds of stew meat. I like to pick out my own using a chuck roast that is nicely marbled. Then trim and cut into 1-inch cubes.
Chop one medium onion.
Over high heat, add 2 tablespoons vegetable oil. When shimmering, add onion and beef.
Brown the meat for about 10 minutes. Then add 4 tablespoons Worcestershire sauce, 1 teaspoon garlic powder, and 1 teaspoon pepper. Stir occasionally until nicely brown. Add a 14-oz can of low sodium beef broth.
Add a 14-oz can of low sodium beef broth. Bring to a boil then decrease heat to simmer and cover.
After about 90 minutes, the meat should be fork tender. Mix a slurry of 1/2 cup flour with enough water to make 2 cups. Shake to mix using a gravy shaker or whisk until smooth.CLICK HERE to start 90 minute timer
Uncover and turn the heat back to high. When boiling well, slowly add part of the flour slurry. Mix continuously and slowly add more every few minutes until the gravy is your desired thickness.
Cook a few more minutes. Server over mashed potatoes or noodles.
You can use "stew meat" from your local store. I prefer a nicely marbled chuck roast. But leaner beef will not be as tender.
Simmer for about 90 minutes covered, but the meat needs to be "fork tender" before going to the gravy stage.
Make up a little extra of the flour slurry. Add most of it and add more later if you need thicker.
Good in the refrigerator for 3-4 days. Will freeze well for 3-4 months.
An easy recipe to cut in half but I suggest freezing instead. If you cut in half, the cooking time stays the same, and you can use the other half of the can of broth for the gravy instead of water.
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