Friday, August 16, 2013



1 lean round steak (2 to  3 pounds)
1 # baby carrots
1 large onion
4 stalks of celery (including leaves)
3 medium potatoes
1 can green beans
1 can corn
3 packets brown gravy mix
Garlic salt (or regular,  your preference)
Black Pepper

In a large frying pan, place round steak and cover with water. Put on medium to medium high heat and brown on both sides. As the water cooks down, continue adding water and turning the meat until tender. You have to keep a watch on this and not leave on the burner unattended so it will not burn. This can take up to 45 minutes. It should feel fork tender. When it is tender, remove from pan and trim the fat and cut into bite-sized pieces on a cutting board.

While the meat is cooking, in a 4 to 6 quart stock pot, place the onion, carrots, celery and potatoes, all cleaned and cut in the chunks and cover with water. Put on medium high and bring to a boil.  Turn down  the heat and cook until the vegetables are tender.

In the frying pan that you cooked the steak in, you may return it to the burner and put on medium heat, pour the liquid from the cans of beans and corn and enough water to compensate what is needed to make the gravy from the packet instructions. Mix well with a whisk and allow to come to a slight boil and thicken. Set aside.

When the vegetables are finished cooking and tender, drain the liquid and add the cut round steak pieces along with the canned vegetable  and gently stir with a wooden spoon, add the gravy mixture and again toss lightly. Add desired black pepper and garlic salt (or salt) to taste. Mix lightly again and if you need a little more liquid, add a little water at a time. Put the lid on the pot and allow to cook for at least an additional 30 minutes on medium low heat and make sure it is not sticking to the bottom of the pot.   Turn to warm and sit until served.

Can be served with biscuits or even white rice which the stew can be poured over. Noodles work with this too.

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