Beef and Gravy Over Mashed Potatoes

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🥩 Beef and Gravy Over Mashed Potatoes

  • Prep time: 20 minutes

  • Cook time: 1 hour 30 minutes (stovetop) or 15 minutes (pressure cooker)

  • Servings: 4–6 people

Ingredients

For the Beef & Gravy:

  • 2 lbs Beef Chuck Roast (cut into 1-inch cubes)

  • 2 tbsp Vegetable oil

  • 1 Large onion, diced

  • 3 cups Beef broth (low sodium preferred)

  • 2 tbsp Worcestershire sauce

  • 1 tsp Garlic powder

  • Salt & Black Pepper to taste

  • Cornstarch Slurry: 3 tbsp cornstarch mixed with 3 tbsp cold water

For the Mashed Potatoes:

  • 3 lbs Yukon Gold or Russet potatoes (peeled and cubed)

  • 1/2 cup Unsalted butter

  • 3/4 cup Whole milk or heavy cream

  • Salt to taste

Instructions

  1. Sear the Beef: Season the beef cubes generously with salt and pepper. In a large pot or Dutch oven, heat oil over medium-high heat. Brown the beef in batches until a dark crust forms. Remove beef and set aside.

  2. Sauté Aromatics: In the same pot, add the diced onion. Cook until translucent (about 5 minutes), scraping up the brown bits (fond) from the bottom of the pot.

  3. Simmer: Add the beef back in along with the beef broth, Worcestershire sauce, and garlic powder. Bring to a boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours until the beef is fork-tender.

  4. Make the Potatoes: While the beef simmers, boil the potatoes in salted water until tender (15–20 minutes). Drain, add butter and milk, and mash until smooth.

  5. Thicken the Gravy: Once the beef is tender, stir in the cornstarch slurry. Simmer for another 2–3 minutes until the gravy coats the back of a spoon.

  6. Serve: Ladle a generous portion of beef and gravy over a large scoop of mashed potatoes.

💡 Pro Tips & Notes

  • The Cut Matters: Use Chuck Roast. It has the intramuscular fat needed to become tender. Leaner cuts like Sirloin will get tough if simmered too long.

  • The “Fond” is Gold: Don’t wash the pot after browning the beef! Those burnt-looking bits at the bottom provide 90% of your gravy’s flavor.

  • Ultra-Smooth Spuds: For restaurant-quality potatoes, use a potato ricer instead of a traditional masher.

📊 Nutritional Info (Per Serving)

Estimate based on 1/6th of the recipe.

Nutrient Amount
Calories 520 kcal
Protein 38g
Fat 28g
Carbohydrates 32g
Fiber 3g

✨ Benefits of This Meal

  • High Protein: Excellent for muscle repair and satiety.

  • Iron-Rich: Beef is a primary source of heme iron, which is easily absorbed by the body.

  • Budget-Friendly: Chuck roast is often one of the more affordable cuts of beef when bought in bulk.

❓ Common Q&A

Q: Can I make this in a Slow Cooker?

A: Absolutely! Follow step 1 (searing is essential for flavor!), then throw everything except the slurry and potato ingredients into the crockpot. Cook on Low for 7–8 hours. Stir in the slurry at the very end.

Q: My gravy is too thin. What do I do?

A: Mix another tablespoon of cornstarch with a tiny bit of water and stir it in while the liquid is bubbling. Never add dry cornstarch directly to hot liquid, or it will clump!

Q: Can I freeze the leftovers?

A: The beef and gravy freeze beautifully for up to 3 months. However, mashed potatoes can sometimes get a “grainy” texture when thawed. If freezing, add a little extra butter/milk when reheating the potatoes to bring back the creaminess.

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