Stew Beef & Gravy w/Herb Roasted Potatoes

• 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

1. In a medium saucepan over high heat, add stew beef, onion, salt, onion powder, thyme, and pepper.
2. Saute for roughly 5 minutes stirring often until all sides have browned.
3. Add bacon fat and flour to beef and stir together until a paste (roux) has formed.
4. Cook for 2 minutes, then add beef stock and bring to a boil.
5. Reduce heat to medium-low and simmer for 2 hours stirring occasionally.
6. After an hour of the beef and gravy cooking, preheat oven to 375F.
7. Slice potatoes in half lengthwise and chop each half into four equal half-moon slices.
8. Transfer chopped potatoes into medium bowl with canola oil, salt, pepper, onion powder, and thyme.
9. Toss to coat.
10. Transfer to a baking sheet and bake in 375F oven for roughly 60-75 minutes.
11. Serve in a bowl with potatoes topped with beef and gravy.

beef, white onion, bacon, flour, salt, ground black pepper, thyme, onion, stock, white potatoes, canola oil, salt, ground black pepper, thyme, oregano, onion

Taken from cookpad.com/us/recipes/359421-stew-beef-gravy-wherb-roasted-potatoes (may not work)