Peas and gravy (or peas in a roux)

1. 1

   Dice vegetables and set aside.

2. 2

   Now you're gonna make a roux.

3. 3

   Pour half a cup of vegetable oil into a large pot.

4. 4

   Heat over medium high for about 2 minutes.

5. 5

   Lower heat to medium.

6. 6

   Pour in half cup of flour.

7. 7

   Add more of necessary.

8. 8

   The roux needs to look like a thin watery paste.

9. 9

   Stir constantly until roux is a very dark brown.

10. 10

    While stirring be sure to scrape bottom of pot.

11. 11

    If it stops moving for too long it'll burn.

12. 12

    It'll look thicker as it cooks.

13. 13

    Once roux is dark enough add vegetables.

14. 14

    Stir constantly for about 2 minutes.

15. 15

    Next add beef broth.

16. 16

    Add stew meat.

17. 17

    You can chop it into small pieces first of you prefer.

18. 18

    Add 2 cups of water.

19. 19

    Cook for about half an hour.

20. 20

    Add peas.

21. 21

    Add 2 more cups of water.

22. 22

    Season to taste.

23. 23

    Cook on medium heat for an hour.

24. 24

    Lower heat and continue cooking for another 45 minutes or until gravy has thickened.

25. 25

    It will still be watery when it's done.

26. 26

    Not thick like actual gravy.

27. 27

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.