David Bunnett Family Farm

Home of Green Meadows Organic Beef

Braised Beef with Rich Gravy
and Rice

• 2 lbs round steak cut into 1-inch cubes or stew beef
• Salt and pepper to taste
• 2 Tbsp olive oil
• 1 medium onion, sliced into thin wedges
• 2 cups sliced mushrooms (optional)
• 1 clove garlic minced
• 3 cups beef broth plus1 cup, if needed for gravy
• 4 Tbsp all purpose flour
• ¾ cup ice water

1. Sprinkle the beef cubes with salt and pepper. Heat the olive oil in a large, heavy skillet. Add the meat and saute until well browned; remove to a bowl, and keep warm. In the same skillet, saute the onions, mushrooms, and garlic until the onions are translucent.
   
   
2. Add 3 cups of broth and bring to a simmer, stirring the mixture often and scraping up any browned bits. Return the beef to the skillet, cover tightly, and simmer for 1 hour or more until the beef is tender. If the liquid starts to boil over, turn the heat down slightly.
   
   
3. Periodically check the stew to make sure there is ample liquid for cooking the meat and for making the gravy afterward. If too much has boiled off, add the fourth cup of broth. If you still need more liquid, add a cup or two of water ( you'll want nearly 2 cups of liquid left in the pan after the meat has cooked). During this time, prepare the rice and vegetables.
   
   
4. Once the rice and vegetables are ready, in a seperate glass, whisk the flour into the ice water until smooth. Gradually stir this thickener into the simmering beef and broth. Bring the mixture to a slow boil and cook for a few seconds, stirring, until the gravy thickens. Serve over the rice with vegetables.

For the Rice and Vegetables

• 2 cups brown rice (see note)
• 2 cups warm water
• 1 tsp salt
• 2 Tbsp butter
• 3 stalks celery, coarsely chopped
• 1 onion, finely chopped
• 3 carrots, scraped, shredded
• 2 sweet bell peppers, green or red, diced
• 2 Tbsp olive oil
• ½ cup blanched almonds, sliced

1. Bring rice to a boil, skim off any residue that rises to the top, stir in the salt and butter, cover, lower ther heat, and simmer until all liquid is absorbed, about 30-45 minutes.
   
   
2. Just before all the water is evaporated, saute the vegetables in the olive oil until crisp-tender. Stir them into the cooked rice and add the sliced almonds. Keep warm until you are ready to serve.

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Latest Update: April 4, 2008.
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