Description
Shredded beef simmered in gravy and layered on soft French bread with lettuce, tomato, pickles and mayonnaise for a classic beef po’ boy sub.
Ingredients
Units
Scale
- 2 lbs beef stew meat
- 2 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1/4 cup flour
- 1/2 cup red wine
- 1 1/2 cups beef broth
- 1 1/2 cups chicken broth
- 1 large loaf French bread
- 1 head of iceberg large lettuce (shredded)
- 2 large tomatoes (sliced)
- dill pickle slices
- mayonnaise
Instructions
- In a small bowl combine salt, pepper, onion powder, and garlic powder. Sprinkle the seasoning mixture over the beef cubes.
- Heat vegetable oil in a large deep skillet to medium-high heat. Add the beef cubes to the skillet and cook until brown.
- Sprinkle the flour over the beef cubes and cook for 1 minute. Add the wine and cook until it has nearly simmered all the way down.
- Add the beef and chicken broth and bring to a boil. (If using the slow cooker, at this point the mixture can be put in the slow cooker and cooked for 5-6 hours on low or until the meat shreds easily).
- Reduce heat, cover and simmer for about 1 hour and 30 minutes (stirring occasionally) or until the meat shreds apart easily.
- Shred the meat in the pan using either two forks or should be able to press down on it with a slotted spoon to break it up.
- Slice the French bread in half lengthwise. Spread a layer of mayonnaise onto the cut sides of the bread.
- Spread the meat with some of the gravy onto the top of the bottom half of the French bread. Top with lettuce, tomato, and pickles.
Nutrition
- Serving Size: 1
- Calories: 484
- Sugar: 5 g
- Sodium: 2276.1 mg
- Fat: 19.2 g
- Carbohydrates: 19.8 g
- Protein: 55 g
- Cholesterol: 152.9 mg