My Favorite Way to Cook Beef Stew Meat

I don't know about you, but in the past, I've cooked stew meat that was tough and flavorless.  But now it's one of my favorite easy meals!

Stew meat is definitely one of the beef cuts that benefits from the "low and slow" cooking method.  You can cook it in the oven, the crockpot, or simmer it on the stovetop.  Stew meat also benefits from a little celery salt or powder.  Celery powder enhances the flavor and aids in the tenderness of the meat.

Here's the easiest way I've found to cook stew meat:  it's an all day cooking time, but the prep is quick and easy!

2 lbs. beef stew meat
1/2 tsp. celery powder
3/4 tsp. Real Salt (or use celery salt and omit the celery powder)
1 tsp. dried basil
1 tsp. onion powder
1/2 tsp. cumin
1 tsp. dried parsley
1 tsp chili powder

Heat a skillet or Dutch oven over high heat with a little olive oil, coconut oil, bacon fat, or what ever fat you like.  Add the stew meat and brown on all sides.

Cover with water, add a lid, and reduce heat to low enough that the water barely simmers.  Cook all day on the stove (9-10 hours).

Turn up the heat to medium/medium-high so that the broth boils.  Mix 2-3 Tbsp. flour into 1/2 cup milk, half-n-half, or cream.  Stir this mixture into the meat and broth.  Continue stirring until thickened.

Serve over rice, noodles, or toast.  Add a nice salad and dinner is done!

You can vary the seasonings according to your taste.  You can also make the gravy thicker/thinner by adding more/less flour and milk.  Yum!