Topic: Braised Beef with Gravy

[Skhilled (OP)]

Been making this for awhile and it's REALLY good!!! I'm making this for tomorrow's dinner. 

Measurements are approximate and you can add or remove what you wish.

For the marinade:

2 lbs. of a cheat cut of beef such as London Broil, etc. The cheaper it is, the better it will be for braising!
About 1 tablespoon chopped garlic
About a 1/4 - 1/3 cup of worchestersire sauce
Salt and pepper
About a teaspoon of soy sauce to boost the beef's flavor

Directions:

Slice the beef thin like for a stir fry. Place it in a gallon sized plastic storage/freezer bag or a baking dish large enough to hold it.
Add the above ingredients and make sure you coat the beef with them very well, mixing all of the ingredients thoroughly.
If using a plastic bag just place it in the fridge overnight turning it over at least once. If using a dish, just cover it with plastic wrap and stir it at least once and sit in the fridge overnight.
Remove from fridge and let come to room temperature.

Chop or slice (your pref) one medium onion and saute it in a dutch oven or other heavy pot. Place beef in the pot along with enough beef and or chicken stock to ALMOST cover the meat.
Bring to a boil over medium heat then turn down the heat until you get a slow simmer.
Place a lid partially over the pot and cook for about 1 1/2 hours or until the meat is soft and tender but not falling apart.
Remove the meat with a slotted spoon and reduce the juices in the pot until rich and thick...adding broth if needed.
Season with salt and pepper.
Add the beef and accumulated juices back into the pot and stir.

Serve over egg noodles, rice or mashed potatoes.

You can also do this in a slow cooker or pressure cooker or braise it in the oven over low heat (at about 300° or so for about the same time) instead of using the stove for a more hands-free method.