Beef and Gravy with Mashed Potatoes

 

Beef and Gravy with Mashed Potatoes

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Ingredients:

For the beef and gravy:

• 2 lbs (900g) beef chuck or stew meat, cut into bite-sized pieces
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 3 cups beef broth (low sodium)
• 1 tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, for depth of flavor)
• 1/2 tsp dried thyme (or 1 tsp fresh)
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 tbsp tomato paste (optional, for richness)
• 1/2 cup heavy cream or milk (optional, for creamier gravy)
• 1 tbsp cornstarch mixed with 2 tbsp water (if thicker gravy is desired)

For the mashed potatoes:

• 4 large russet or Yukon Gold potatoes, peeled and cubed
• 1/2 cup (115g) unsalted butter
• 1/2 cup (120ml) heavy cream or milk
• 1/2 cup sour cream (optional, for creaminess)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh chopped parsley (for garnish)

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Instructions:

1. Cook the beef and gravy:

1. Heat the olive oil or butter in a large skillet or Dutch oven over medium-high heat.
2. Add the beef pieces and brown on all sides (about 5-7 minutes), then remove and set aside.
3. In the same pan, add the chopped onion and cook until softened, about 3 minutes.
4. Stir in the garlic and cook for another 30 seconds.
5. Sprinkle in the flour and stir for 1-2 minutes to cook out the raw taste.
6. Slowly pour in the beef broth while stirring to avoid lumps.
7. Add Worcestershire sauce, soy sauce (if using), thyme, black pepper, salt, and tomato paste.
8. Return the beef to the pan, cover, and let it simmer for 1.5 to 2 hours (or until beef is tender).
9. If you want a thicker gravy, stir in the cornstarch slurry and simmer until thickened.
10. Stir in heavy cream (if using) for a richer texture.

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2. Prepare the mashed potatoes:

1. While the beef is cooking, place the peeled and cubed potatoes in a large pot of salted water.
2. Bring to a boil and cook for 15-20 minutes, or until potatoes are fork-tender.
3. Drain the potatoes and return them to the pot.
4. Add butter, heavy cream, sour cream (if using), salt, pepper, and Parmesan cheese.
5. Mash until smooth and creamy. Adjust seasoning to taste.

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3. Serve:

1. Spoon the creamy mashed potatoes onto a plate or bowl.
2. Top with the tender beef and savory gravy.
3. Garnish with fresh chopped parsley for a finishing touch.
4. Serve with steamed vegetables or dinner rolls on the side.

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Tips:

• For extra flavor, add a splash of red wine while deglazing the pan.
• Use a slow cooker for a hands-off approach—cook on low for 6-8 hours.
• Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

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Enjoy this comforting classic!