Beef and Gravy Over Mashed Potatoes

Beef and Gravy Over Mashed Potatoes

Tender beef simmered in rich gravy, spooned over creamy mashed potatoes—simple, hearty, and deeply satisfying.

⏱️ Time

• Prep: 15 minutes

• Cook: 45–60 minutes

• Total: ~1 hour 15 minutes

🍽️ Serves

4–6

🧺 Ingredients

Beef & Gravy

• 1½–2 lb (700–900 g) beef chuck or stew meat

• Salt & black pepper, to taste

• 2 tbsp olive oil or butter

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tbsp soy sauce (optional, for depth)

• 1 tsp dried thyme

• 1 tsp paprika

• 1 bay leaf

• 2 tbsp butter

• 2 tbsp all-purpose flour (or cornstarch for gluten-free)

Mashed Potatoes

• 2½ lb (1.1 kg) potatoes (Yukon Gold or Russet)

• 4 tbsp butter

• ½–¾ cup warm milk or cream

• Salt, to taste

• Optional: garlic, sour cream, or chives

👩‍🍳 Instructions

Beef & Gravy

1. Season & sear beef

   • Pat beef dry and season with salt and pepper.

   • Heat oil in a large pot or Dutch oven over medium-high heat.

   • Sear beef in batches until browned on all sides.

   • Remove and set aside.

2. Cook aromatics

   • In the same pot, add onion.

   • Cook 4–5 minutes until softened.

   • Add garlic and cook 30 seconds.

3. Build the gravy

   • Return beef to pot.

   • Add broth, Worcestershire, soy sauce, thyme, paprika, and bay leaf.

   • Bring to a simmer.

   • Cover and cook on low 45–60 minutes, until beef is tender.

4. Thicken

   • In a small pan, melt 2 tbsp butter.

   • Whisk in flour and cook 1–2 minutes.

   • Whisk roux into beef mixture.

   • Simmer 5 minutes until gravy thickens.

   • Remove bay leaf.

Mashed Potatoes

1. Cook potatoes

   • Peel and cube potatoes.

   • Boil in salted water 15–20 minutes until fork-tender.

   • Drain well.

2. Mash

   • Mash with butter and warm milk.

   • Season with salt.

   • Add optional garlic or sour cream.

Serve

• Spoon mashed potatoes onto plates.

• Top generously with beef and gravy.

❓ Q & A

Q: What cut of beef works best?
A: Chuck roast or stew meat—they become tender when simmered.

Q: Can I make this in a slow cooker?
A: Yes! Sear first, then cook on LOW 7–8 hours or HIGH 4–5 hours.

Q: Can I thicken gravy without flour?
A: Absolutely—use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

Q: Can I add vegetables?
A: Definitely—carrots, mushrooms, or peas work well.

Q: How long do leftovers last?
A: Store in the fridge up to 4 days.

Q: Can I freeze beef and gravy?
A: Yes! Freeze up to 3 months. Mashed potatoes freeze best with extra butter or cream.

Q: How do I make it extra flavorful?
A: Add a splash of red wine, a teaspoon of Dijon mustard, or sautéed mushrooms.