Beef Stew with Gravy Beef
A hearty beef stew made with expired but still safe to consume gravy beef. Slow cooking ensures the meat is thoroughly cooked and safe to eat.
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
In a large pot, heat the vegetable oil over medium-high heat.
Add the onion, carrots, and potatoes. Cook until the vegetables start to soften, about 5 minutes.
Add the expired gravy beef and garlic to the pot. Cook until the beef is browned on all sides.
Pour in the beef broth and red wine, if using. Add the bay leaves and thyme. Season with salt and pepper.
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.
If desired, mix the cornstarch with a little water to make a slurry. Stir the slurry into the stew to thicken the gravy.
Remove the bay leaves and garnish the stew with fresh parsley before serving.