I’ve got this package of “stew meat” I intend to make beef tip and gravy with.
With this meat, I know I’m going to have to let it simmer for a good 2 hours or so before it becomes tender.
I’m wondering if I should do the gravy part at the beginning (after I’ve browned the beef) or wait until it’s tender and THEN thicken the broth?
Or maybe just coat the beef tip in flour and hope that’s enough to make it a gravy? IDK lol.
Help me out here guys.
Pat the chunks dry, let air dry in the fridge for around 4 hours [overnight is better] roll in seasoned flour [salt, pepper, maybe something like garlic granules] then simmer in just barely enough water to cover with a healthy cup of red wine. Simmer about 4 hours gently [don’t get above 175F or proteins that have leached out into the braise liquid with go wonky and get that funky frothy foam you have to skim] and then make a roux of equal parts butter and flour mixed together [beurre manie]and stir in in small lumps or blend cornstarch or flour into milk [whole or skim] and stir in, either way you have to gently simmer til thickened.
The patting dry and air drying help concentrate the flavors into the meat, the set and forget gentle simmer means you wont be poking holes in the beef or screwing with the internal protein coagulation, and you can see how much thickening agent you need to add [frequently just about 2 tsp each flour and butter per cup to cup and a half works for a not thanksgiving dinner thick gravy, I have a preference for a beurre manie vs a cooked roux which is also somewhat traditional in some cuisines, a beurre manie is simply an uncooked roux if you want to get basic about it]