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:
LOOK ATE THE NEXT PAGE
ADVERTISEMENT
