Of course! This is the ultimate comfort food meal. Tender beef smothered in a rich, savory gravy, served over a pile of fluffy mashed potatoes is hard to beat.
Here’s a comprehensive recipe for a classic, foolproof stovetop version that feels gourmet but is actually quite simple to make.
Beef and Gravy with Mashed Potatoes
This recipe uses a method called “pan-searing and deglazing” to build incredible flavor in the gravy.
Ingredients:
For the Beef and Gravy:
· 1.5 lbs beef stew meat (chuck roast, cut into 1-inch cubes) or pre-cut “beef for stew”
· 2 tablespoons all-purpose flour
· 1 teaspoon garlic powder
· Salt and black pepper to taste
· 2 tablespoons vegetable or olive oil
· 1 medium yellow onion, finely chopped
· 2 cloves garlic, minced
· 8 oz cremini or white mushrooms, sliced (optional, but highly recommended)
· 3 tablespoons all-purpose flour (for the gravy)
· 3 cups beef broth (low sodium if possible)
· 1 tablespoon Worcestershire sauce
· 1 tablespoon tomato paste
· 2 teaspoons fresh thyme leaves (or ½ tsp dried thyme)
· 1 bay leaf
· 2 tablespoons cold butter (optional, for finishing)
For the Mashed Potatoes:
· 2 lbs Yukon Gold or Russet potatoes, peeled and quartered
· ½ cup warm whole milk or half-and-half
· ¼ cup (½ stick) butter
· ½ cup sour cream (optional, for extra creaminess)
· Salt and white pepper to taste
Instructions:
Part 1: Cook the Beef and Make the Gravy
- Season and Dredge: Pat the beef cubes completely dry with paper towels (this is crucial for browning). In a bowl, toss the beef with 2 tablespoons of flour, garlic powder, salt, and pepper.
- Sear the Beef: Heat 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the beef on all sides until a dark brown crust forms, about 5-7 minutes per batch. Don’t rush this step—the brown bits on the bottom of the pot are flavor gold! Remove beef and set aside.
- Sauté Aromatics: Add the remaining 1 tablespoon of oil to the pot. Reduce heat to medium. Add the chopped onion and mushrooms (if using) and cook until softened and browned, about 5-7 minutes. Add the minced garlic and cook for 1 more minute until fragrant.
- Make the Roux: Sprinkle the 3 tablespoons of flour over the vegetables. Cook, stirring constantly, for about 1-2 minutes to cook out the raw flour taste.
- Deglaze and Simmer: Slowly pour in the beef broth while whisking constantly to scrape up all the browned bits from the bottom of the pot and prevent lumps. Whisk in the Worcestershire sauce and tomato paste. Add the seared beef back to the pot, along with any accumulated juices. Add the thyme and bay leaf.
- Braise: Bring the gravy to a simmer, then reduce the heat to low. Cover and let it cook gently for 1.5 to 2 hours, stirring occasionally, until the beef is extremely tender.
- Finish the Gravy: Once the beef is tender, if the gravy is too thin, you can simmer it uncovered for 10-15 minutes to thicken. If it’s too thick, add a splash more broth. For a luxurious finish, stir in the cold butter off the heat until melted. Remove the bay leaf and season with additional salt and pepper to taste.
Part 2: Make the Mashed Potatoes
- While the beef is simmering, place the peeled, quartered potatoes in a large pot and cover with cold water by an inch. Add a generous pinch of salt.
- Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Drain the potatoes thoroughly and return them to the hot pot for a minute to let any residual moisture evaporate.
- Mash the potatoes with a potato masher or ricer. Add the warm milk and butter, and continue mashing until smooth. Stir in the sour cream (if using) and season generously with salt and white pepper.
To Serve: Spoon a generous portion of fluffy mashed potatoes onto a plate or bowl. Make a well in the center and ladle the rich beef and gravy over the top. Garnish with fresh parsley if desired.
Tips for the Best Beef and Gravy:
· The Sear is Key: Don’t skip searing the beef in batches. This Maillard reaction creates the deep, complex flavor base for the entire dish.
· Low and Slow: Cooking the beef covered over low heat for a long time is what makes it fall-apart tender. Rushing this will result in tough meat.
· Deglazing: Whisking up the browned bits (the “fond”) when you add the liquid is what makes the gravy so flavorful.
· Mashed Potato Secrets:
· Start with Cold Water: This ensures the potatoes cook evenly.
· Don’t Over-mash: Overworking potatoes can make them gluey. Mash just until smooth.
· Warm Milk: Adding cold milk will make the potatoes gummy. Warm it up first!
· Serve With: A simple side of green beans, peas, or roasted carrots completes this perfect comfort meal.
Enjoy your incredible homemade dinner! It’s well worth the wait.