Recipes for Gravy Beef Commercially Bottled or Canned Unopened

Ingredients

• 1 pound expired gravy beef, thinly sliced
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch
• 1/4 cup water
• Cooked rice or noodles, for serving

Instructions

1. In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat the vegetable oil in a large skillet or wok over high heat.
3. Add the expired gravy beef to the hot pan and cook for 2-3 minutes, or until browned.
4. Add the onion, bell pepper, broccoli, and garlic to the pan. Stir-fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.
5. Pour the sauce mixture over the beef and vegetables. Stir well to coat everything in the sauce.
6. Continue cooking for another 1-2 minutes, or until the sauce has thickened and the beef is cooked through.
7. Serve the stir-fry over cooked rice or noodles.

Ingredients

• 2 pounds gravy beef, commercially bottled or canned, unopened
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, cut into chunks
• 2 parsnips, cut into chunks
• 2 potatoes, cut into chunks
• 2 cups beef broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a large oven-safe pot, heat the olive oil over medium heat.
3. Add the onion and garlic, and cook until softened.
4. Add the gravy beef and brown on all sides.
5. Add the carrots, parsnips, and potatoes to the pot.
6. Pour in the beef broth and add the bay leaf and dried thyme.
7. Season with salt and pepper to taste.
8. Cover the pot with a lid and transfer it to the preheated oven.
9. Braise for about 2-3 hours, or until the beef is tender and the vegetables are cooked through.
10. Remove the bay leaf before serving.
11. Serve the braised gravy beef with root vegetables hot, and enjoy!

Ingredients

• 2 pounds expired gravy beef, cut into chunks
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot, heat the vegetable oil over medium-high heat.
2. Add the onion, carrots, and potatoes. Cook until the vegetables start to soften, about 5 minutes.
3. Add the expired gravy beef and garlic to the pot. Cook until the beef is browned on all sides.
4. Pour in the beef broth and red wine, if using. Add the bay leaves and thyme. Season with salt and pepper.
5. Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, or until the beef is tender.
6. If desired, mix the cornstarch with a little water to make a slurry. Stir the slurry into the stew to thicken the gravy.
7. Remove the bay leaves and garnish the stew with fresh parsley before serving.