Description

This hearty Beef Gravy Potatoes recipe features tender browned beef stew meat simmered in a rich herb-infused gravy, paired perfectly with crispy roasted potatoes. The combination of savory beef broth, garlic, thyme, and bay leaves creates deep, comforting flavors, while the oven-roasted potatoes add a satisfying golden crunch. A simple yet flavorful dish ideal for a cozy dinner.

Ingredients

Scale

Meat and Broth

1 lb beef stew meat
2 cups beef broth
3 cloves garlic, minced
1 tsp salt, divided
1/2 tsp black pepper, divided
1 tsp dried thyme
2 bay leaves

Potatoes

4 medium potatoes, peeled and cut into chunks
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Preheat Oven: Begin by preheating your oven to 400°F (205°C) to prepare it for roasting the potatoes to a golden crisp.
Brown the Beef: Heat a large skillet over medium-high heat and brown the beef stew meat on all sides. This seals in the juices and develops rich flavor through caramelization.
Make the Gravy: To the skillet with the browned beef, add beef broth, minced garlic, salt, pepper, thyme, and bay leaves. Bring the mixture to a simmer and cook until the gravy thickens slightly, melding the flavors together.
Prepare and Roast Potatoes: Toss the potato chunks with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast in the preheated oven for about 25-30 minutes or until they become golden and crispy on the outside, tender inside.
Combine Potatoes and Beef Gravy: Once the potatoes are roasted, add them to the skillet with the beef and gravy mixture. Stir gently to combine.
Simmer Together: Let everything simmer together on low heat for a few minutes, allowing the potatoes to absorb the savory flavors of the beef gravy.
Serve: Serve hot immediately, garnished as desired, and enjoy this comforting, flavorful meal.

Notes

For extra richness, add a splash of red wine to the gravy while simmering.
Yukon gold potatoes work best for roasting as they hold shape well and get crispy.
Feel free to add vegetables like carrots or peas for added nutrition and color.
If you prefer a thicker gravy, mix a teaspoon of cornstarch with water and stir it in while simmering.
Beef can be substituted with lamb or pork based on preference.