When preparing meat and gravy, you always have to decide whether you want most of the taste to be in the meat or in the gravy. It is very simple really: all the flavor that goes into the gravy, will go out of the meat. You can’t have both, unless you cheat a little by using other meat to flavor your gravy. And that’s exactly what this recipe is for, or for cases when you just want the gravy and don’t need the meat. Of course you can buy gravy in the store, but home-made is so much better and really not that hard to make. If you make a lot, you can also freeze it. This gravy has a very full beef flavor and is great with potato or pasta dishes.
tough beef such as chuck
garlic (optional), minced
salt and freshly ground black pepper
flour for dusting
corn starch for binding
Dice the meat (1 cm or 1/2 inch). Season with salt and freshly ground black pepper and dust with flour. The salt and flour will help to brown the meat, which will add more depth to the flavor of your gravy.
You can use red wine instead of water at this point to make a fabulous red wine sauce.
As soon as it boils, lower the heat to simmering, cover the pot and simmer for 4-5 hours.
Taste and adjust the seasoning with salt and freshly ground black pepper if needed.
Save the fat for another use (it is a great start for a simple pasta sauce).