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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. To make stew beef & gravy w/herb roasted potatoes you need 18 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Stew Beef & Gravy w/Herb Roasted Potatoes:
- Prepare Stew Beef & Gravy
- Use 1 1/4 lb Stew Beef
- You need 1/4 Diced White Onion
- Get 2 tbsp Bacon Grease
- Use 3 tbsp All-Purpose Flour
- Prepare 1/4 tsp Kosher Salt
- Prepare 1/4 tsp Ground Black Pepper
- Prepare 1/4 tsp Dried Thyme
- Prepare 1/2 tsp Onion Powder
- Use 32 oz Beef Stock
- Take Herb Roasted Potatoes
- Take 5 White Potatoes
- Use 1/4 cup Canola Oil
- Get 1 tsp Kosher Salt
- Provide 1/4 tsp Ground Black Pepper
- You need 1/2 tsp Dried Thyme
- You need 1/2 tsp Dried Oregano
- Get 1/2 tsp Onion Powder
Instructions to make Stew Beef & Gravy w/Herb Roasted Potatoes:
- 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.
- 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.
- After an hour of the beef and gravy cooking, preheat oven to 375°F.
- Slice potatoes in half lengthwise and chop each half into four equal half-moon slices.
- Transfer chopped potatoes into medium bowl with canola oil, salt, pepper, onion powder, and thyme. Toss to coat.
- Transfer to a baking sheet and bake in 375°F oven for roughly 60-75 minutes.
- 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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