Beef and Gravy with Mashed Potatoes
Few meals are as comforting as tender beef simmered in rich, savory gravy and served over creamy mashed potatoes.
This classic dish brings together hearty ingredients and slow-simmered flavors for a dinner that feels like a warm hug. The beef becomes melt-in-your-mouth tender.
the gravy is full of depth, and the mashed potatoes are smooth and buttery—perfect for soaking up every bit of sauce. Whether for a cozy weeknight meal or a comforting Sunday dinner, this recipe delivers serious satisfaction.
Ingredients
For the Beef and Gravy
1.5 lbs beef stew meat or chuck roast, cut into 1-inch cubes
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 recommended)
3 tablespoons all-purpose flour (for the gravy)
3 cups beef broth (preferably low sodium)
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
2 teaspoons fresh thyme leaves or ½ teaspoon 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 butter
- ½ cup sour cream (optional, for extra creaminess)
- Salt and white pepper to taste
Instructions
Toss the beef with flour, garlic powder, salt, and pepper. In a large pot or Dutch oven, heat oil over medium-high heat and sear the beef in batches until browned.
Set aside. In the same pot, sauté onions and garlic until softened. Add mushrooms and cook until browned. Stir in additional flour to coat the vegetables, then slowly pour in the beef broth while stirring to avoid lumps.
Add Worcestershire sauce, tomato paste, thyme, bay leaf, and return the beef to the pot. Bring to a simmer.
cover, and cook on low for 1.5 to 2 hours until the beef is fork-tender. Remove the bay leaf and stir in cold butter for a silky finish.
Meanwhile, boil the potatoes in salted water until fork-tender. Drain and mash with warm milk, butter, sour cream if using, and season to taste. Serve the beef and gravy generously over a bed of mashed potatoes.
How to Make
Start by seasoning and browning the beef for maximum flavor, then build the gravy right in the same pot using aromatic vegetables and flour as a thickener.
A slow simmer transforms the beef into something tender and flavorful. While the beef cooks, prepare the mashed potatoes using warm milk and butter for creaminess.
Once everything is ready, pile the mashed potatoes onto a plate and ladle the rich beef and gravy over top for a deeply satisfying meal.
Variations
Swap the beef for boneless short ribs or chuck steak for a richer result. If mushrooms aren’t your thing, leave them out or replace with carrots or celery.
For a thicker gravy, reduce the broth slightly before serving or stir in a cornstarch slurry. You can also add a splash of red wine during cooking for deeper flavor.
The mashed potatoes can be swapped for mashed cauliflower or served alongside egg noodles or rice.
Tips
Brown the beef in batches to avoid steaming and get the best caramelization. Use low-sodium broth so you can control the saltiness. Simmer slowly to let the flavors develop and the beef become tender.
Warming the milk before adding it to the potatoes keeps them from getting gummy. Let the beef rest for a few minutes before serving to allow the gravy to thicken slightly.
Conclusion
Beef and Gravy with Mashed Potatoes is the ultimate comfort food—hearty, flavorful, and deeply satisfying.
With tender chunks of beef, a rich homemade gravy, and fluffy mashed potatoes, this dish brings classic flavors to the table with ease. It’s a timeless favorite that never goes out of style and always leaves everyone wanting seconds.
