Stewed Beef with Gravy
1 lb. stew beef
1 Tablespoons olive oil
2 large carrot (diced or sliced)
1 medium onion (diced)
1/2 tsp. thyme leaves
3 cloves garlic
pinch of ground white pepper
salt to taste
1 bay leaf
3 cups beef stock
3 Tablespoons corn starch
1/4 cup of cream or half and half
Peel and slice the vegetables.
Smash the garlic and then peel off the skin and dice it.
In a deep saucepan (I used the brown setting on my pressure cooker) add the oil and heat on medium high. Add the beef and brown it.
Add all the garlic, onion, carrots and white pepper, then turn down the burner and cook for 2 minutes, stirring often.
Add seasonings and beef stock. You want just enough broth to cover meat with a bit to spare. Add more broth if needed while cooking. Bring to a boil and then turn down the heat to a simmer. Cover the pan and simmer for 1 1/2 hours or until beef is tender. (I set my pressure cooker for 20 minutes of cooking on high pressure and the meat came out very tender.)
Remove bay leaf.
Mix corn starch with some cold water and then add to pan. Bring to a boil, stirring. Reduce heat.
Add the cream and let flavors blend on low for about 5 minutes.
Serve over rice. (or mashed potatoes)
When I make a roast I add extra water so that I have extra broth to freeze for use in recipes later.