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Second course
Stew with gravy

Braised Beef with Gravy

Even a beginner cook can pull this one off. My mom made this beef with its wonderful gravy all the time when I was growing up. It goes with any side — grains, pasta, or vegetables.

Maria

Recipe author

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Composition / ingredients

Servings:

Beef

350

Beef broth

350

Onion

Carrots

Flour

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 48 % 10 g

Fats 33 % 7 g

Carbohydrates 19 % 4 g

124 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

How do you make braised beef with gravy? Gather the ingredients.
Step 2:

Cut the beef into pieces.
Step 3:

Peel the carrot and chop it finely.
Step 4:

Mix the flour with the salt and pepper.
Step 5:

Add 2 tablespoons of the flour to the beef and toss to coat.
Step 6:

Brown the beef in vegetable oil until golden, then remove it from the pan.
Step 7:

Add the remaining flour to the pan.
Step 8:

Stirring constantly, pour in the hot broth.
Step 9:

Return the beef to the pan and simmer, covered, over low heat for about 40 minutes.
Step 10:

Add the carrot to the pan and stir. Simmer another 30 minutes, until the beef is tender.

You can swap the beef for any other meat you prefer, but keep in mind that the cooking time, flavor, and calorie count will change. Pork and lamb are usually fattier than beef, while chicken breast or turkey are leaner. And the cooking time depends not just on the type of meat but also on which cut you use and how young or old the meat is.
Keep in mind that how you cut the carrot affects the finished dish: grated carrot breaks down as it cooks and blends evenly into everything, while carrot cut into strips or sticks holds its shape.
One more thing: the wrong pan can ruin even the best recipe, so it pays to choose the right one for the job.