autumn essentials: hearty beef and gravy

Name: Autumn Essentials: Hearty Beef and Gravy
Prep time: 15 min
Cook time: 5 h
Yield: 4
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE BEEF; 2 - 3 pound(s) chuck roast, cut into 1-inch (2.5m) cubes; - grapeseed oil, as needed; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste; ## THE GRAVY; 4 tablespoon(s) sweet butter, unsalted; 3 tablespoon(s) flour, all-purpose variety; 3 cup(s) chicken stock, not broth; 2 tablespoon(s) crème fraîche; 2 tablespoon(s) dry sherry; - salt, kosher variety, to taste; - black pepper, freshly ground, to taste

44 Pinches 19 Photos

Andy Anderson !

Wichita, KS

Updated on Aug 26, 2017

This is a recipe that I make at the beginning of Autumn… When Summer begins losing its grasp, and cooler temperatures prevail. There are a lot of ways that you could serve this dish. For example, in the last hour of cooking, you could add some carrots, potatoes, and celery to the gravy, but then you would have a beef stew; not beef and gravy. You could experiment with the seasonings and throw in some cayenne, paprika, cumin, etc. However, I prefer to keep the flavors simple and clean... Just like Autumn. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 5 Hr

method Slow Cooker Crock Pot

yield 4 - 6

Ingredients

PLAN/PURCHASE
THE BEEF
2 - 3 pounds chuck roast, cut into 1-inch (2.5m) cubes
- grapeseed oil, as needed
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
THE GRAVY
4 tablespoons sweet butter, unsalted
3 tablespoons flour, all-purpose variety
3 cups chicken stock, not broth
2 tablespoons crème fraîche
2 tablespoons dry sherry
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste

How To Make autumn essentials: hearty beef and gravy

Step 1

PREP/PREPARE

Step 2

Gather your Ingredients (mise en place).
Step 3

THE BEEF
Step 4

Chef’s Note: I choose a chuck roast for this recipe because it is very flavorful, and it loves to be cooked low and slow. This recipe will be ready in 4 – 5 hours; however, if you choose a different cut of beef, the time may be longer.
Step 5

Season the beef with some salt and pepper.
Step 6

Add some grapeseed oil to a large pan, or heavy bottomed pot, over medium-high heat.
Step 7

Brown the beef in batches (don’t crowd the pan), adding more grapeseed oil as needed.
Step 8

Place the browned beef in the bottom of a slow cooker.
Step 9

THE GRAVY
Step 10

Add three tablespoons of butter to a saucepan over medium heat.
Step 11

When the foaming subsides, add the flour, and whisk until thoroughly combined, about 1 – 2 minutes.
Step 12

Slowly add the chicken stock, and whisk until the mixture begins to thicken, about 4 – 5 minutes.
Step 13

Bring the mixture to a light boil, and continue to whisk for about 15 minutes.
Step 14

Reduce the heat to a simmer, add the crème fraiche, and final tablespoon of butter, and whisk to combine.
Step 15

Remove from the heat, add the sherry, and season with salt and pepper, to taste.
Step 16

Pour the gravy over the beef chunks, cover the slow cooker, and cook on low for 4 – 5 hours, or until the beef is fork tender.
Step 17

PLATE/PRESENT
Step 18

This recipe just begs for a nice pile of garlic mash potatoes; however, serve it anyway you choose, and don’t forget some nice crusty bread. Enjoy.
Step 19

Keep the faith, and keep cooking.
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