Peas and gravy (or peas in a roux)
Cooking Instructions
- 1
Dice vegetables and set aside.
- 2
Now you're gonna make a roux. Pour half a cup of vegetable oil into a large pot. Heat over medium high for about 2 minutes.
- 3
Lower heat to medium. Pour in half cup of flour. Add more of necessary. The roux needs to look like a thin watery paste.
- 4
Stir constantly until roux is a very dark brown. While stirring be sure to scrape bottom of pot. If it stops moving for too long it'll burn. It'll look thicker as it cooks.
- 5
Once roux is dark enough add vegetables. Stir constantly for about 2 minutes.
- 6
Next add beef broth.
- 7
Add stew meat. You can chop it into small pieces first of you prefer.
- 8
Add 2 cups of water.
- 9
Cook for about half an hour.
- 10
Add peas.
- 11
Add 2 more cups of water.
- 12
Season to taste. Cook on medium heat for an hour.
- 13
Lower heat and continue cooking for another 45 minutes or until gravy has thickened. It will still be watery when it's done. Not thick like actual gravy.
- 14
Serve over rice.
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