STEW MEAT WITH POTATOES AND GRAVY

Ingredients

1 lb of Stew Meat
Potatoes - 2 medium potatoes per person
Oil
Butter
Flour
Garlic Powder
Onion Powder
Pepper
Adobo Seasoning
Meat Tenderizer
1 Beef Bullion Cube
1 Can of Beef Broth

In a deep bowl or container with a lid add about 2/3 cup of Flour, sprinkle with Onion Powder, Garlic Powder, Adobo Seasoning, Meat Tenderizer and Pepper (approximately 1 teaspoon of each). Mix with fork.  Put the Stew Meat in the Flour Mixture and coat meat. In a medium frying pan heat up about ¼ cup of Oil and ¼ cup of Butter over medium low heat. Take Stew Meat from Flour mixture and place in frying pan. Cook until meat is almost done, about 10 minutes, stirring occasionally. Next add ¼ can of Beef Broth and 1 Beef Bullion Cube and sprinkle in 1 teaspoon of fresh Flour.  Stirring until Flour is absorbed and a gravy starts to form. Add half of the Beef Broth that is left in the can and sprinkle with another teaspoon of Flour stirring until Flour is absorbed and gravy starts to thicken again. Add the remaining Beef Broth and stir and let cook down a bit on a simmer. (Gravy will not be to thick at this point)

Peel and cut potatoes in to a little bit bigger than bite size pieces and place in a baking dish. Pour meat and gravy over the potatoes and stir. Cover and cook in a 350° oven for 1 hour or until potatoes are done. Gravy will still appear thin. Remove from oven, uncover and stir. Let stand  for a few minutes to allow gravy to thicken.

(You can click on pictures for a larger view)  

Before baking

After baking in oven

 After stirring and letting sit a few minutes allowing gravy to thicken

 Served