Stew Spud - Rachel Tritsch

Ingredients

• 6-8 russet potatoes
• 2 tbsp olive oil
• salt and pepper
• 2 lb stew meat (or chuck roast cut into chunks)
• one packet of brown gravy mix (and water)
• 2 cups bone broth
• 3-4 tbsp butter
• shredded gouda or cheddar cheese
• Optional: sour cream