Stew with gravy

Even a young hostess can handle this dish. My mother, as a child, constantly cooked such meat with a very tasty gravy. Any side dish will suit it, whether it's cereals, pasta or vegetables.
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The author of the recipe

Composition / ingredients

Servings:
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

Step-by-step cooking

Cooking time: 1 h 40 min
  1. Step 1:

    Step 1.

    How to make stew with gravy? Prepare the ingredients.

  2. Step 2:

    Step 2.

    Cut the meat into pieces.

  3. Step 3:

    Step 3.

    Peel carrots, finely chop

  4. Step 4:

    Step 4.

    Mix flour with salt and pepper.

  5. Step 5:

    Step 5.

    Pour 2 tablespoons of flour into the meat, mix.

  6. Step 6:

    Step 6.

    Fry the meat in vegetable oil until golden brown and remove from the pan.

  7. Step 7:

    Step 7.

    Pour the remaining flour into the pan.

  8. Step 8:

    Step 8.

    With constant stirring, pour in the hot broth.

  9. Step 9:

    Step 9.

    Return the meat to the pan and simmer under the lid for about 40 minutes.

  10. Step 10:

    Step 10.

    Add carrots to the pan, stir. Simmer for another 30 minutes until the beef is soft.

Beef can be replaced with any other type of meat that you like best. But keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. Pork and lamb tend to be fatter than beef, and chicken fillet or turkey are leaner. At the same time, the cooking time depends not only on the type of meat, but also on which part of the carcass is used and how old or young the meat is.

Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Melted beef fat - 871   kcal/100g
  • Fat beef - 171   kcal/100g
  • Lean beef - 158   kcal/100g
  • Beef brisket - 217   kcal/100g
  • Beef - okovalok - 380   kcal/100g
  • Beef - lean roast - 200   kcal/100g
  • Beef shoulder - 137   kcal/100g
  • Beef - ribs - 233   kcal/100g
  • Beef - ham - 104   kcal/100g
  • Beef - tail - 184   kcal/100g
  • Boiled ham - 269   kcal/100g
  • Beef corned beef - 216   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour, universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g
  • Meat broth - 34   kcal/100g

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