Classic Beef & Gravy with Creamy Mashed Potatoes

 



Classic Beef & Gravy with Creamy Mashed Potatoes


This is the ultimate comfort food: tender beef in a rich, savory gravy served over fluffy mashed potatoes. Perfect for a cozy family dinner.

Ingredients

For the Beef & Gravy:

· 2 lbs (900g) stewing beef (chuck roast, cut into 1-inch cubes)
· 2 tbsp all-purpose flour
· 1 tsp salt
· ½ tsp black pepper
· 2 tbsp olive oil or vegetable oil
· 1 large onion, chopped
· 3 cloves garlic, minced
· 8 oz (225g) mushrooms, sliced (optional)
· 2 cups beef broth
· 1 tbsp Worcestershire sauce
· 1 tsp soy sauce
· 1 tbsp tomato paste
· 2 sprigs fresh thyme (or 1 tsp dried)
· 2 bay leaves
· 1 cup water or red wine (optional, for depth)

For the Mashed Potatoes:

· 2 lbs (900g) russet or Yukon Gold potatoes, peeled and cut into chunks
· ½ cup warm milk (or more as needed)
· ¼ cup butter
· ½ cup sour cream or heavy cream (optional, for extra creaminess)
· Salt and white pepper to taste

For Serving:

· Fresh parsley, chopped
· Extra butter for potatoes

Instructions

Part 1: Beef & Gravy (Slow Cooker or Oven Method)

Step 1: Sear the Beef

  1. Pat the beef cubes dry with paper towels.
  2. In a bowl, mix flour, salt, and pepper. Toss beef in flour mixture until coated.
  3. Heat oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef in batches until browned on all sides (about 3–4 minutes per batch). Don’t overcrowd—this builds flavor. Remove beef and set aside.

Step 2: Sauté Aromatics

  1. In the same pot, add onions and mushrooms (if using). Cook until softened (5 minutes).
  2. Add garlic and cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 1 minute.

Step 3: Simmer

  1. Return beef to the pot. Add beef broth, Worcestershire sauce, soy sauce, thyme, bay leaves, and water or wine (if using). Stir, scraping up any browned bits from the bottom of the pot.
  2. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, until beef is fork-tender. Stir occasionally.
    · Alternate slow cooker method: After searing, transfer everything to a slow cooker and cook on Low for 7–8 hours or High for 4–5 hours.

Step 4: Thicken the Gravy

  1. Once beef is tender, mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
  2. Stir into the simmering beef mixture. Cook for 5–10 minutes, stirring occasionally, until gravy thickens. Adjust seasoning with salt and pepper. Remove bay leaves and thyme sprigs before serving.

Part 2: Mashed Potatoes

Step 1: Cook Potatoes

  1. Place potato chunks in a large pot, cover with cold water, and add 1 tsp salt.
  2. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15–20 minutes). Drain well.

Step 2: Mash & Season

  1. Return potatoes to the warm pot. Mash with a potato masher or ricer.
  2. Add butter, warm milk, and sour cream (if using). Whip with a hand mixer or wooden spoon until smooth and creamy. Add more milk if needed.
  3. Season with salt and white pepper to taste.

To Serve:

  1. Spoon a generous portion of creamy mashed potatoes onto each plate.
  2. Ladle the tender beef and rich gravy over the potatoes.
  3. Garnish with chopped parsley and a pat of butter on the potatoes.

Tips for Success

· For extra flavor: Add a splash of red wine with the broth, or stir in a teaspoon of Dijon mustard at the end.
· Make ahead: Both components reheat beautifully. Store beef and gravy separately from mashed potatoes in the fridge for up to 3 days.
· Thickening tip: If gravy isn’t thick enough, make a slurry with equal parts cornstarch and cold water and stir in gradually while simmering.
· Potato tip: For ultra-creamy potatoes, heat the milk and butter together before adding to the potatoes.

Enjoy this hearty, satisfying classic—the kind of meal that warms you from the inside out. Perfect with a side of steamed green beans or buttered peas. 🥩🥔

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