Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stew beef & gravy w/herb roasted potatoes. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! This gluten and dairy free casserole is hearty and comforting, packed with chunky meat and veg. There's no nicer way to use up cheaper cuts of beef than in a warm, comforting stew.
Stew Beef & Gravy w/Herb Roasted Potatoes is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Stew Beef & Gravy w/Herb Roasted Potatoes is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook stew beef & gravy w/herb roasted potatoes using 18 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Stew Beef & Gravy w/Herb Roasted Potatoes:
- Get Stew Beef & Gravy
- Prepare 1 1/4 lb Stew Beef
- Get 1/4 Diced White Onion
- Make ready 2 tbsp Bacon Grease
- Take 3 tbsp All-Purpose Flour
- Take 1/4 tsp Kosher Salt
- Get 1/4 tsp Ground Black Pepper
- Make ready 1/4 tsp Dried Thyme
- Make ready 1/2 tsp Onion Powder
- Get 32 oz Beef Stock
- Get Herb Roasted Potatoes
- Take 5 White Potatoes
- Prepare 1/4 cup Canola Oil
- Take 1 tsp Kosher Salt
- Prepare 1/4 tsp Ground Black Pepper
- Make ready 1/2 tsp Dried Thyme
- Take 1/2 tsp Dried Oregano
- Prepare 1/2 tsp Onion Powder
In a casserole over medium-high heat, Saute the beef and shallots in the butter and oil until browned on the outside. Pour the just-boiled water into a heatproof measuring jug, add the stock cube, tomato purée and yeast extract. Stir well until the cube has dissolved and set aside. Reheat on the stovetop or microwave for a delicious, quick meal.
Steps 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.
Stir well until the cube has dissolved and set aside. Reheat on the stovetop or microwave for a delicious, quick meal. To freeze beef stew, add it to an airtight freezer-safe container or heavy-duty zip-top bag, leaving about an inch of headroom. Freeze for up to a month. Defrost in the fridge before reheating.
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