Stew Rice & Gravy

Published on
02 June 2024
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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:

  1. 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.
  2. 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.
  3. Cook the Onions:

    • In the same pot, add the diced onions and cook until they are soft and translucent, about 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Serve:

    • Spoon the jasmine rice onto serving plates.
    • Ladle the stew meat and gravy over the rice.
    • Garnish with chopped fresh parsley if desired.
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