Make Beef Stew Subs

So many people love sub sandwiches, but it is not necessary to head to a nearby Subway restaurant. This recipe may possibly be just what the chef ordered, so to speak. It is sure to hit the spot if someone is tired and hungry because it is a hearty meal, so there's no need for sides. Now, these subs are a little different than the norm, because they are open face. But that doesn't change the way that they taste, so get those forks ready!

Ingredients

  • 1-2 lbs. of beef stew meat
  • 1-2 cups of self-rising flour
  • 1/4 cup of extra virgin olive oil
  • Optional items: Salt and pepper, or salt substitute can be used
  • 2-3 medium eggs
  • 2-3 (0.87 oz.) packages of brown gravy mix
  • 18oz. pkg. of wheat sub rolls, or 15oz. honey wheat baguettes
  • 15.25 oz. can unsalted sweet peas
  • 14.5 oz. can of unsalted sliced carrots
  • 3-4 eggs
  • Meat tenderizer
  • Garlic powder

Steps

  1. Do the prep. If using the Honey Wheat Baguette bread, slice the loaf down to sub bun size and split each down the middle. Have the flour in a shaker bag (a brown lunch bag will work) or have an area set up to roll the stew meat in the flour. If you are using black ground pepper, it can be added in with the flour and the garlic powder. Have all the cans opened and set aside and prep the eggs so that they're ready to be dipped in the meat. Add the oil to the skillet. Have the water ready that will be used for the gravy.
  2. Dip the stew meat in the egg mixture, remove each piece and place them on a plate or a sheet of wax paper. Next, totally saturate each piece of meat with tenderizer, and allow the meat to sit for a few minutes so that it will be ready to cook.
  3. Preheat the oven to {{safesubst:#invoke:convert|convert}}. You may also prep the stovetop.
  4. The gravy can be prepared in a separate skillet (going according to direction on the package) or can be prepared in the same skillet as the meat, once that it has finished cooking.
  5. Place the well-coated skillet inside the oven and allow it to heat for a few minutes. Once heated, use a potholder to remove it from the oven. Add the stew meat to the skillet (spacing each piece away from each other) and cook for 30-35 minutes. Allow the meat to become lightly brown, and make sure to turn the meat over from time to time.
  6. Once the meat is done cooking, remove it from the skillet and mix it (preferably in a casserole bowl) with the canned peas and carrots, and add the gravy once ready. Place the mixture in the oven on an extra low setting and allow it to stay warm.
  7. Place the sub buns open face on plates, remove the stew from the oven, and spoon a generous helping on each sub roll. Eat and enjoy![Image:Make Beef Stew Subs Step 7.jpg|center]]
  8. Finished.

Tips

  • In this recipe, you can use your own judgment on any other seasoning that your taste buds may call for.
  • If you're stressed for time, canned beef stew can be used, along with quick-cooking veggies.
  • A cast iron skillet is highly recommended to prepare the meat in and the gravy.
  • You may choose to dice up some fresh garlic and onion and sauté it in a little extra virgin olive oil. Then it will be added on top of the sub buns, before pouring the stew on top.
  • By using the same skillet to prepare the gravy it is less of a mess to clean up.
  • Green beans can be added into this recipe, however, you should use no salt green beans and blue lake cut green beans.

Warnings

  • The gravy needs to be creamy, so be sure to stir constantly.
  • Do not add too much oil when cooking the meat. The goal is for it to be tender and light brown, not oily.
  • Do not overcook the gravy.

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