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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stew Meat & Gravy Recipe

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This recipe for Stew Meat & Gravy is from Shelia Renee's Southern Touch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup of oil
1 bunch green onions
1 lb stew meat
Salt, pepper, Cajun seasoning (like Tony’s) to taste
2-6 cups water
Cast iron pot
Directions:
Directions:
The secret to this recipe is the pot. Heat ¼ cup of oil over medium heat in cast iron pot, add chopped green onions and stir fry till tender. Add stew meat, salt, pepper, Cajun seasoning and brown. Once stew meat is browned, gradually add 2 cups of water stirring continually. Cover with lid and allow stew meat to cook down. From here you will repeat this process gradually adding a cup of water at a time until stew meat is tender, at least an hour. Meat will make its own gravy, the amount of water you add will determine the thickness of your gravy. As you are developing the gravy allow meat to cook all the way down before adding more water. This will create a richer gravy. If you prefer more gravy than is created you may add a packet of brown gravy mix and more water. Once your gravy is the consistency that you like check for taste and add more seasoning if desired. Serve over rice.
Personal Notes:
Personal Notes:
Thank you Uncle Wayne for passing this recipe along to me. It has now become a part of another family's tradition. We love you.

 

 

 

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