Stew Rice & Gravy
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Ingredients:
- 1.5 lbs stew meat, cut into bite-sized pieces
- 1 large onion, diced
- 2 tablespoons vegetable oil (for browning meat)
- 3 tablespoons vegetable oil (for roux)
- 3 tablespoons all-purpose flour
- 4 cups water or beef stock
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon cumin
- 2 cups jasmine rice
- Fresh parsley, chopped (optional, for garnish)
Instructions:
Cook the Jasmine Rice:
- Rinse the jasmine rice under cold water until the water runs clear.
- In a medium pot, bring 4 cups of water to a boil.
- Add the rice, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
- Fluff with a fork and set aside.
Brown the Stew Meat:
- In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the stew meat in batches to avoid overcrowding, and brown on all sides.
- Remove the browned meat from the pot and set aside.
Cook the Onions:
- In the same pot, add the diced onions and cook until they are soft and translucent, about 5 minutes.
Simmer the Meat:
- Return the browned stew meat to the pot with the cooked onions.
- Add the water or beef stock, Slap Ya Mama seasoning, garlic powder, black pepper, salt, and cumin.
- Bring to a boil, then reduce the heat to low and cover.
- Let the stew simmer for 1.5 to 2 hours, or until the meat is tender.
Make the Roux:
- In a mixing bowl, combine the 3 tablespoons of vegetable oil and 3 tablespoons of flour. Stir until it forms a smooth paste.
Add the Roux to the Stew:
- Gradually stir the roux mixture into the simmering stew.
- Continue to simmer the stew for another 10-15 minutes, stirring occasionally, until the gravy has thickened.
Serve:
- Spoon the jasmine rice onto serving plates.
- Ladle the stew meat and gravy over the rice.
- Garnish with chopped fresh parsley if desired.