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.