Description
A hearty and comforting Beef Gravy Potatoes dish featuring tender browned beef stew meat simmered in a flavorful gravy with garlic, thyme, and bay leaves, paired with crispy roasted potatoes that soak up the rich sauce for a satisfying meal.
Ingredients
Scale
Beef and Gravy
- 1 pound beef stew meat
- 2 cups beef broth
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
Potatoes
- 4 medium potatoes (about 1.5 pounds), peeled and cut into cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes to golden crispness.
- Brown Beef: In a large skillet over medium-high heat, brown the beef stew meat on all sides until sealed and browned, locking in the juices for tender meat.
- Make Gravy: Add the beef broth, minced garlic, salt, pepper, dried thyme, and bay leaves to the skillet with the browned beef. Bring to a simmer and cook until the gravy thickens and flavors meld together.
- Prepare Potatoes: Toss the cubed potatoes with olive oil, salt, and pepper to evenly coat.
- Roast Potatoes: Spread the potatoes in a single layer on a baking sheet and roast in the preheated oven for about 25-30 minutes or until the potatoes are golden brown and crispy on the edges.
- Combine Ingredients: Add the roasted potatoes to the skillet with the beef and gravy mixture, stirring gently to combine.
- Simmer Together: Allow the combined mixture to simmer on low heat for a few minutes so the potatoes absorb the rich flavors of the gravy.
- Serve: Serve the Beef Gravy Potatoes hot as a satisfying and flavorful main dish.
Notes
- Use Yukon Gold or Russet potatoes for best roasting results.
- Adjust seasoning to taste before serving.
- For a thicker gravy, mix a teaspoon of cornstarch with cold water and add to the simmering gravy.
- Fresh thyme can be used instead of dried for a more aromatic taste.
- Leftovers store well in the refrigerator for up to 3 days.
