Stew Beef & Gravy w/Herb Roasted Potatoes

Name: Stew Beef & Gravy w/Herb Roasted Potatoes
Yield: 5 servings
Cuisine: American
Ingredients: 1 1/4 lb Stew Beef; 1/4 Diced White Onion; 2 tbsp Bacon Grease; 3 tbsp All-Purpose Flour; 1/4 tsp Kosher Salt; 1/4 tsp Ground Black Pepper; 1/4 tsp Dried Thyme; 1/2 tsp Onion Powder; 32 oz Beef Stock; 5 White Potatoes; 1/4 cup Canola Oil; 1 tsp Kosher Salt; 1/4 tsp Ground Black Pepper; 1/2 tsp Dried Thyme; 1/2 tsp Dried Oregano; 1/2 tsp Onion Powder

hands.matt @cook_3355319

North Carolina

I served mine with steamed carrots and it turned out basically like a deconstructed beef stew. GREAT for a fall or winter day.

hands.matt @cook_3355319

North Carolina

I served mine with steamed carrots and it turned out basically like a deconstructed beef stew. GREAT for a fall or winter day.

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Ingredients

5 servings

Stew Beef & Gravy
1 1/4 lbStew Beef
1/4Diced White Onion
2 tbspBacon Grease
3 tbspAll-Purpose Flour
1/4 tspKosher Salt
1/4 tspGround Black Pepper
1/4 tspDried Thyme
1/2 tspOnion Powder
32 ozBeef Stock
Herb Roasted Potatoes
5White Potatoes
1/4 cupCanola Oil
1 tspKosher Salt
1/4 tspGround Black Pepper
1/2 tspDried Thyme
1/2 tspDried Oregano
1/2 tspOnion Powder

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Steps

1

In a medium saucepan over high heat, add stew beef, onion, salt, onion powder, thyme, and pepper. Saute for roughly 5 minutes stirring often until all sides have browned.
2

Add bacon fat and flour to beef and stir together until a paste (roux) has formed. Cook for 2 minutes, then add beef stock and bring to a boil. Reduce heat to medium-low and simmer for 2 hours stirring occasionally.
3

After an hour of the beef and gravy cooking, preheat oven to 375°F.
4

Slice potatoes in half lengthwise and chop each half into four equal half-moon slices.
5

Transfer chopped potatoes into medium bowl with canola oil, salt, pepper, onion powder, and thyme. Toss to coat.
6

Transfer to a baking sheet and bake in 375°F oven for roughly 60-75 minutes.
7

Serve in a bowl with potatoes topped with beef and gravy.