Page 212 - My Cookbook

INGREDIENTS
2 tablespoons butter
2 pounds beef 1 inch cubes
onion medium - diced
14 oz
low-sodium beef broth
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon pepper
1/2 cup flour
1 teaspoon cognac (optional)
One Pan Beef Tips with Gravy

Meat
Prep 6 servings 15 minutes ∙ Cook 95 minutes ∙ Makes 6 servings ∙ Source 101cookingfortwo.com
DIRECTIONS
You will need 2 pounds of stew meat. I like to pick out my own using a chuck roast that is nicely marbled. Then trim and cut into 1-inch cubes.
Chop one medium onion.
Over high heat, add 2 tablespoons butter. When melted, add onion and beef.
About 10 minutes. Add Worcheshire sauce, 1 teaspoon garlic powder, 1 teaspoon pepper and 1 teaspoon onion powder. Stir occasionally until nicely brown.
Add a 14-oz can of low sodium beef broth. Bring to a boil then decrease heat to simmer and cover.
After about 90 minutes, the meat should be fork tender. Mix a slurry of 1/2 cup flour with enough water to make 2 cups. Shake to mix using a gravy shaker or whisk until smooth.
Uncover and turn the heat back to high. When
boiling well, slowly add the cognac. Cook for 2 minutes. Slowly add part of the flour slurry. Mix continuously and slowly add
more every few minutes until the gravy is your desired thickness. Cook a few more minutes. Server over mashed potatoes or noodles.