Time to Cook
In a large nonstick skillet, or dutch oven, heat oil over medium heat. Saute onion until soft. Add beef cubes and cook, stirring often, until meat is browned on all sides.
Add 2 cups water, Worcestershire sauce, soy sauce, garlic powder, salt and pepper to beef. Bring to a boil; reduce heat, cover and simmer for 1 ½-2 hours.
Meanwhile, combine gravy mix package with 1 cup water. Mix thoroughly and stir into meat mixture. Simmer, stirring frequently until slightly thickened.
Nutrition information per serving, using Chuck Roast: 683 Calories; 406 Calories from fat; 45.2 g Total Fat (15.3 g Saturated Fat; 19.4 g Monounsaturated Fat); 215 mg Cholesterol; 1441.8 mg Sodium; 10.4 g Total Carbohydrate; 0.9 g Dietary Fiber; 55.7 g Protein; 5.8 mg Iron; 675.4 mg Potassium; 0.2 mg Thiamin; 0.4 mg Riboflavin; 14.3 mg Niacin (NE); 0.6 mg Vitamin B6; 4.0 mcg Vitamin B12; 12.8 mg Zinc; 51.5 mcg Selenium; 209.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Potassium and Thiamin.