INGREDIENTS
- 2 lbs beef stew meat
- 4 tbs vegetable or canola oil
- 1/2 medium onion, chopped
- 1/4 cup soy sauce, regular or reduced sodium
- 1/4 Worcestershire sauce
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 packet brown gravy mix .75 ounce packet (you can use reduced sodium)
- 2 cups water
- 1/2 cup water
- 1/2 cup red wine (or another 1/2 cup water added to above)
INSTRUCTIONS
- In a large skillet or wok, heat 2 tbs of oil on med/high heat. add half you beef and brown on all sides. (about 1 min per side)
- Remove 1st batch of beef and set aside. Repeat with the other half of your oil and second pound of beef.
- Add your chopped onion and garlic, sauté for 2 minutes
- Add the first batch of beef back to pan along with Worcestershire, soy sauce, pepper and two cups of water.
- Bring to a boil and then reduce heat and simmer for two hours.
- In a bowl, or glass measuring cup add your remaining cup of water (or the 1/2 cup water + 1/2 cup wine – whichever you chose to use)
- Wisk in the gravy mix and then add to beef mixture.
- Bring to a low boil and stir regularly and allow sauce to thicken. 20 – 30 minutes. If you believe the sauce is too thick, just add a little more water. Your beef should be fork tender. If it is not tender enough for your taste, simmer on low for an additional 20 minutes.
I like to serve this over egg noodles or mashed potatoes.
