3 tbsp. vegetable oil
1 medium onion, roughly chopped
1½ to 2 lbs. stew beef, 1-inch cubes
4 oz. button mushrooms, thinly sliced (optional)
2 c. water
¼ c. soy sauce
¼ c. worcestershire sauce
1 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. salt
1 (.75 oz.) packet dry brown gravy mix
1 c. water
Depending on your butcher, you may not have to do this step...I did, however. My stew beef was cut VERY roughly and very large - about 3-inch chunks. I prefer much smaller pieces, due to ease. I cut my meat into approximately 1-inch cubes.
In a large skillet, heat oil over high heat. Sauté the onion until almost translucent.
Once onion has become slightly translucent, add the stew beef and brown on all sides on high heat. For me, this took about 3-4 minutes. At this point, I added about 4 ounces of sliced button mushrooms. I browned them for about 2 minutes. Then, pour 2 cups of water, soy sauce and worcestershire sauce in. Allow to return to a simmer. Once simmering, stir in garlic
powder, salt, and pepper.
Bring mixture to a boil and then reduce the heat to a simmer. Cover and let it simmer for approximately 2 hours. During this time, the meat will tenderize and literally begin to fall apart! (: It's delicious! About 5 minutes before the simmering time has completed, whisk together the dry gravy mix and 1 cup water thoroughly. Pour into the skillet and return to the boil. The sauce will thicken slightly.
If you want the sauce to have a little less movement, you can do one of two things: 1) create a corn starch slurry with 1 tbsp. corn starch and 1-2 tbsp. water or 2) gently simmer and let it reduce down a little. I simply left mine to simmer while I cooked the rice I was serving it with and it worked just fine!