Month Long Special - Cubes (Short)

This one is my favourite recipe simply because it is so easy to do and really you don't have to even pay attention to it. SO we start with beef chunks, again you can buy a roast and chunk it if you want, or just the chunks already. Throw them into a pot and brown them. You can prepared them like we did last week, with some flour, salt, pepper and meat tenderizer if you so choose. And once the sides are browned add in your broth. We use beef consumee and onion soup in the can (like we use for our French Dip sandwiches). Let everything cook on medium-high heat for 20 minutes. At that twenty minute mark add in the potatoes (we use just baby potatoes halved but regular potatoes work fine also, cut into bite-sized pieces). Twenty minutes later you want to add the carrots (we use baby carrots but you can peel and slice large carrots and add that). Another twenty minutes, you can add pasta if you are going that way. And in another twenty minutes, your beef is done.

Now if you are making traditional beef stew, now is the time to make the gravy. When the pot is in the last twenty minutes of cooking you want to brown your flour. And since everything is in one pot (hopefully a large pot), you can slowly add the flour to it and whisk it all in. If you want to make sure all the flour is definitely mixed and the gravy is as it should be, we recommend removing the liquid and making the gravy and then adding the meat and vegetables back in.