Step 1

Cut beef into 1-inch pieces. Season well with salt and pepper.

Step 2

Brown beef in batches using a heavy bottomed pan over medium heat.

Step 3

Return beef to pan and add beef stock or water. Bring to a boil. Reduce heat to a simmer and loosely cover. Simmer for 2 to 3 hours, or until beef is tender.

Step 4

Remove beef from pan and set aside. Pour juices and fat into a measuring cup.

Step 5

Skim off 4 Tablespoons fat and reserve 2 cups juices. (Add additional vegetable oil or beef stock to make up the difference.)

Step 6

Heat beef fat and oil over medium high heat in a small saucepan. Add flour and stir occasionally until mixture is golden brown and smells nutty.

Step 7

Pour in 1/2 cup liquid and stir until smooth. Add remaining liquid and stir until combined.

Step 8

Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes.

Step 9

Season to taste with salt and pepper.

Step 10

Stir in 1 Tablespoon of butter if desired for a silky sheen.

Step 11

Add beef to gravy. Stir to combine and cook, covered over low heat for 20 minutes.

Step 12

Serve hot over mashed potatoes, rice, egg noodles or toast points.