A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beef Cubes and Gravy
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- #12660
Easy go-to recipe for tender beef and gravy. It's a rich and hearty recipe that goes perfect with mashed potatoes and steamed veggies.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
7 reviews
ingredients
1/4 cup all-purpose flour
salt and pepper, as desired
1 dash paprika
2 tablespoons oil
1 pound lean beef cut in 1-inch cubes
1 onion, diced
1 clove garlic, minced
2 cans (15 ounce size) beef broth
1 tablespoon tomato paste
1/4 cup dry red wine
directions
Combine the flour, salt, pepper, and paprika in a zip-top plastic bag. Mix well.
Add the beef cubes to the flour mixture, seal the bag, and shake to coat them completely.
Heat the oil in a large saucepan or deep skillet over medium-high heat. Remove the beef from the flour and add to the skillet. Cook, stirring occasionally, until the beef is browned.
Add the onion, garlic, tomato paste, beef broth, and red wine to the pan. Mix well then bring the liquid to a boil. Reduce the heat to a simmer, cover the pan, and let the beef cubes simmer for 1 to 1 1/2 hours or until the beef is tender. Stir the beef cubes and gravy occasionally. You can add water if the gravy gets too thick.
Serve the beef cubes and gravy over rice, mashed potatoes, or cooked egg noodles.
recipe tips
Brown the flour-coated beef in batches if needed to avoid overcrowding the pan.
Add a bay leaf or a sprig of thyme to the simmering liquid for extra flavor. Remember to remove it before serving.
For a thicker gravy, mix a tablespoon of cornstarch with water and add it to the simmering gravy.
Try adding a splash of Worcestershire sauce for a richer taste.
Simmer the beef it gently and avoid boiling; otherwise it may become tough.
Serve the beef and gravy over a bed of rice or with crusty bread to soak up the sauce.
Always taste and adjust the seasoning before serving, as the flavors may intensify during cooking.
If the gravy is too thin, simmer it uncovered for a few minutes to reduce and thicken.
common recipe questions
What kind of beef do I use?
Chuck is the most common for stewed dishes like this. You can also use top or bottom round. You could also substitute cubed pork roast.
What can I use instead of beef broth?
Chicken or vegetable broth can be used, but it will change the flavor.
Is there a substitute for tomato paste?
Tomato sauce can be used, but reduce the amount to avoid thinning the gravy too much.
Can I make this dish without red wine?
Yes, you can omit the red wine or substitute it with beef broth or water.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator and reheat in a saucepan over medium heat.
Can this dish be frozen?
Yes, it can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
nutrition data
473 calories, 14 grams fat, 13 grams carbohydrates, 65 grams protein per serving. This recipe is low in carbs.
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reviews & comments
July 16, 2020
This is a great recipe. Easy to follow and came out delicious.
August 6, 2013
Th beef turned out very tender! Instead of the tomato paste and red wine I used just the same measurement of tomato sauce since I had an open can.
July 3, 2013
I used smoked paprika and added some cayenne pepper to the flour mixture. Cooked it for 1 1/2 hours just under a simmer.
May 17, 2012
Easy...tasted really good...id make it again..ty
May 9, 2012
Delicious & easy to make. Served it with rice & replaced wine with cranberry pure juice, simply yummy :)
June 10, 2011
Easy and yummy. I already had the ingredients (used jarred garlic, extra tomato paste, and lots of paprika) and it turned out to be a hit with my small children and husband. I served it over wide egg noodles. Hint, I used 2 pounds of beef cubes and same sauce recipe and it turned out great. Plus it was good reason to open a bottle of wine for dinner. :) I will definitely make this again. I'm adding it to my "easy recipes when I don't know what to make with ingredients I already have in my house" folder.
February 6, 2010
This recipe was very good. I will keep it and make this agin.