Beef And Potatoes With Leftover Gravy - cooking recipe

Ingredients

1 lb potato, chopped into 1-inch cubes
2 lbs beef, chopped into 1 . 5-inch cubes
2 cups leftover gravy (add broth if needed)
2 tablespoons red wine (optional)
3 English cucumbers (to serve)

Preparation

Remove any vegetables from the gravy and reserve.
In a large skillet, combine potatoes and gravy/broth.
Bring to boil.
Reduce heat to medium.
Cover the pan tightly; keep it covered between steps to preserve the moisture.
Simmer for 15-20 minutes, until potatoes are almost ready.
Use this time to prepare your beef - chop (if using steak/roast) and clean off as much fat as possible.
Remove potatoes to a bowl, taking care to leave the leftover liquid in the pan.
Add wine and deglaze.
Add beef, stirring to coat with the sauce.
Reduce heat to medium-low, and simmer for 30 minutes
Add potatoes back to the pan, stir.
Simmer for another 10-15 minutes.
(Add vegetables from the gravy - I had mushrooms in mine).
Reduce heat to low, and simmer until ready to serve; add more broth/wine if the pan is too dry.
Slice english cucumbers into 3-4\" \"sticks\", and serve on the side. For a bit more bite, use pickles instead.