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We hope you got benefit from reading it, now let’s go back to stew beef & gravy w/herb roasted potatoes recipe. You can cook stew beef & gravy w/herb roasted potatoes using 18 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Stew Beef & Gravy w/Herb Roasted Potatoes:

1. You need Stew Beef & Gravy
2. Get 1 1/4 lb Stew Beef
3. Take 1/4 Diced White Onion
4. Take 2 tbsp Bacon Grease
5. Provide 3 tbsp All-Purpose Flour
6. Take 1/4 tsp Kosher Salt
7. Provide 1/4 tsp Ground Black Pepper
8. Take 1/4 tsp Dried Thyme
9. Use 1/2 tsp Onion Powder
10. Get 32 oz Beef Stock
11. Provide Herb Roasted Potatoes
12. Use 5 White Potatoes
13. Use 1/4 cup Canola Oil
14. Take 1 tsp Kosher Salt
15. You need 1/4 tsp Ground Black Pepper
16. You need 1/2 tsp Dried Thyme
17. You need 1/2 tsp Dried Oregano
18. Use 1/2 tsp Onion Powder

Steps to make Stew Beef & Gravy w/Herb Roasted Potatoes:

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.

Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, onions, beans, peppers, mushrooms, and tomatoes) and may include meat. Beef stew is a cold weather essential. Read on to get all the hot deets on this ultra-comforting stew. There's no rule that beef stew needs a thickening agent. An easy beef stew recipe from Jamie magazine, with shallots, tomatoes and Worcestershire sauce.

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