Recipe of Favorite Stew Beef & Gravy w/Herb Roasted Potatoes

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

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

I took the great base recipe, and tweaked it with a compilation of reviewer recommendations. The end result is a winner, to be sure. Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.

Instructions 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.

Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer. Add beef, a few pieces at a time, and toss to coat.

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