Of course! This is the ultimate comfort food meal. Tender beef smothered in a rich, savory gravy, served over a bed of fluffy, buttery mashed potatoes is a classic for a reason.
Here is a detailed recipe for a foolproof, deeply flavorful version that feels like a warm hug on a plate.
Beef and Gravy with Mashed Potatoes
This recipe uses a stovetop braising method that’s simpler than a full stew but delivers incredible tenderness and flavor.
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Servings: 4-6
Ingredients
For the Beef and Gravy:
· 2 lbs (900g) beef chuck roast, cut into 1-inch cubes
· Salt and freshly ground black pepper
· 2 tablespoons all-purpose flour
· 2 tablespoons vegetable or canola oil
· 1 medium yellow onion, chopped
· 2 cloves garlic, minced
· 8 oz (225g) cremini or white mushrooms, sliced (optional, but recommended)
· 3 cups beef broth (low sodium preferred)
· 1 tablespoon Worcestershire sauce
· 1 tablespoon tomato paste
· 1 teaspoon dried thyme (or 2-3 fresh thyme sprigs)
· 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for a thicker gravy)
For the Mashed Potatoes:
· 2 lbs (900g) Russet or Yukon Gold potatoes, peeled and quartered
· ½ cup (120ml) warm whole milk or half-and-half
· ¼ cup (½ stick / 57g) unsalted butter
· ½ cup sour cream (optional, for extra creaminess)
· Salt and white pepper to taste
Instructions
Part 1: The Beef and Gravy
- Season and Brown the Beef:
· Pat the beef cubes dry with paper towels (this is crucial for a good sear). Season generously with salt and pepper. Toss with the 2 tablespoons of flour until evenly coated.
· In a large Dutch oven or heavy-bottomed pot, heat the oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides. This should take about 5-7 minutes per batch. Transfer the browned beef to a plate. - Sauté the Aromatics:
· Reduce the heat to medium. In the same pot, add the chopped onion and mushrooms (if using). Sauté for 5-7 minutes, until the onions are softened and the mushrooms have released their liquid and started to brown.
· Add the minced garlic and cook for another minute until fragrant. - Deglaze and Braise:
· Stir in the tomato paste and cook for 1 minute.
· Pour in about ¼ cup of the beef broth to deglaze the pot, scraping up all the browned bits from the bottom with a wooden spoon. This is where a lot of the flavor is!
· Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, Worcestershire sauce, and dried thyme. Stir to combine. - Simmer to Tenderness:
· Bring the liquid to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally. - Finalize the Gravy:
· Once the beef is tender, if you prefer a thicker gravy, create a cornstarch slurry by mixing the cornstarch and cold water in a small bowl until smooth.
· Bring the beef mixture back to a simmer. Slowly whisk in the slurry and let it cook for 1-2 minutes, until the gravy has thickened to your liking.
· Taste and adjust seasoning with more salt and pepper if needed.
Part 2: The Mashed Potatoes
- Cook the Potatoes:
· While the beef is simmering, place the peeled and quartered potatoes in a large pot and cover with cold, salted water by an inch.
· Bring to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. - Mash and Combine:
· Drain the potatoes thoroughly in a colander. Return them to the warm pot over low heat for about a minute to steam off any excess moisture.
· Use a potato ricer, food mill, or hand masher to mash the potatoes until smooth.
· Gently heat the milk and butter in a microwave or small saucepan until the butter is melted.
· Gradually add the warm milk-butter mixture and sour cream (if using) to the potatoes, folding with a spatula or wooden spoon until smooth and creamy. Do not overmix, or they can become gluey.
· Season to taste with salt and white pepper.
To Serve
Spoon a generous portion of the fluffy mashed potatoes onto a plate or into a shallow bowl. Create a well in the center and ladle the hot beef and rich gravy over the top. Garnish with fresh chopped parsley if desired.
Pro Tips for Success
· The Right Cut: Chuck roast is ideal for braising. It has marbling that melts during the long, slow cook, making the beef incredibly tender and flavorful.
· Don’t Rush the Browning: A deep, dark sear on the meat equals a deeper, richer gravy color and flavor.
· Low and Slow Simmer: Keep the heat low after braising. A vigorous boil will make the beef tough.
· Mashed Potato Secrets:
· Russets make a fluffy mash, while Yukon Golds make a naturally creamier, buttery mash.
· Starting the potatoes in cold water ensures they cook evenly.
· For the smoothest potatoes, use a ricer or food mill.
This is a hearty, satisfying meal that is perfect for a family dinner or a cozy weekend feast. Enjoy