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. It’s a classic for a reason.
Below you’ll find a recipe for a stovetop & oven-braised method that yields incredibly tender beef, along with tips for perfect mashed potatoes.
Beef and Gravy with Mashed Potatoes
This method uses a low, slow braise to break down a tougher cut of beef into something succulent and flavorful.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 2 – 2.5 hours (mostly hands-off)
Part 1: The Beef and Gravy
Ingredients
· For the Beef:
· 2-3 lbs beef chuck roast, cut into 1.5-inch cubes
· 2 tbsp all-purpose flour
· 1 tsp garlic powder
· Salt and black pepper
· 2 tbsp olive oil or vegetable oil
· Aromatics:
· 1 large yellow onion, chopped
· 2 carrots, peeled and chopped (optional, for flavor base)
· 3 cloves garlic, minced
· For the Braising Liquid & Gravy:
· 2 cups beef broth (low sodium preferred)
· 1 tbsp Worcestershire sauce
· 1 tbsp tomato paste
· 1 tsp dried thyme or 3 sprigs fresh thyme
· 2 bay leaves
· 3 tbsp cold water mixed with 3 tbsp flour (a beurre manié for thickening)
Instructions
- Preheat and Prep: Preheat your oven to 325°F (165°C). Pat the beef cubes very dry with paper towels (this is key for browning!). Toss them with the 2 tbsp of flour, garlic powder, and a generous amount of salt and pepper.
- Sear the Beef: In a large, oven-safe Dutch oven or heavy pot, heat the oil over medium-high heat. Working in batches to avoid crowding, sear the beef on all sides until a deep brown crust forms. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, reduce the heat to medium. Add the onion and carrots. Cook for 5-7 minutes, scraping up the browned bits from the bottom of the pot, until softened. Add the garlic and cook for 1 more minute.
- Build the Braise: Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up any remaining bits. Add the seared beef back to the pot along with any accumulated juices. Add the thyme and bay leaves. Bring to a simmer.
- Braise to Tenderness: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 1.5 to 2.5 hours, or until the beef is fork-tender. (Check at 1.5 hours).
- Make the Gravy: Once the beef is tender, remove the pot from the oven. Place it back on the stovetop over medium heat. Remove the bay leaves. If you prefer a thicker gravy, create a beurre manié: in a small bowl, mash the 3 tbsp of softened butter with the 3 tbsp of flour until it forms a smooth paste. Whisk this paste, a little bit at a time, into the simmering beef and liquid. Let it simmer for 3-5 minutes until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
Part 2: Classic Creamy Mashed Potatoes
Ingredients
· 2 lbs (about 4-5 medium) Russet or Yukon Gold potatoes, peeled and quartered
· 1/2 cup (1 stick) unsalted butter
· 1/2 to 3/4 cup warm whole milk or heavy cream
· Salt and white pepper to taste
Instructions
- Cook the Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.
- Heat the Dairy: While the potatoes are cooking, gently heat the butter and milk in a saucepan or the microwave until the butter is melted and the milk is warm (this prevents the potatoes from becoming gummy).
- Mash and Combine: Drain the potatoes thoroughly. Return them to the hot pot and let them steam dry for a minute over low heat. Mash the potatoes with a potato masher or ricer until smooth.
- Cream Them: Gradually stir in the warm butter and milk mixture until the potatoes are smooth and creamy. Season generously with salt and white pepper to taste.
Assembly and Serving
Spoon a generous portion of the fluffy mashed potatoes onto a plate or bowl. Create a well in the center and ladle the tender beef and rich gravy over the top. Garnish with fresh chopped parsley if desired.
Recipe Notes & Tips for Success
· The Right Cut: Chuck roast is ideal for braising. It has marbling and connective tissue that break down into melt-in-your-mouth tenderness. Avoid lean cuts like sirloin.
· Don’t Skip the Sear: Browning the meat creates a fond (the browned bits on the bottom of the pot), which is the foundation for a deeply flavorful gravy.
· Gravy Too Thin? The beurre manié (butter-flour paste) is a foolproof way to thicken a gravy without lumps. Add it in small increments until you reach the desired thickness.
· Gravy Too Thick? Simply whisk in a little more beef broth or water until it thins out.
· Slow Cooker/Crockpot Method: Follow steps 1-3 on the stovetop. Then, transfer everything to your slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Thicken the gravy at the end using the beurre manié in a pot on the stovetop with the finished cooking liquid.
· Make Ahead: Both components reheat beautifully. The beef’s flavor often improves the next day.
Enjoy this hearty, soul-warming classic! It’s a meal that feels like a warm hug.