Beef and Gravy over Mashed Potatoes

A hearty and comforting dish featuring tender beef simmered in rich gravy, served over creamy mashed potatoes. Perfect for a weeknight meal.

Prep Time 30

Cook Time 1

Total Time 1 30

Serving Size servings

1 lb beef (chuck or stew meat), cut into bite-sized pieces Use sirloin tips for a leaner cut.
2 cups beef broth Monitor saltiness as broth can be salty.
1 medium onion chopped
2 cloves garlic, minced
2 tablespoons flour Use gluten-free blend for gluten-free gravy.
to taste none Salt and pepper
2 tablespoons vegetable oil

4 cups prepared mashed potatoes Instant mash works in a pinch, but boiled Yukon Golds yield creamier results.
2 tablespoons butter For the mashed potatoes.
1/4 cup milk For the mashed potatoes.

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Season the beef with salt and pepper.
Add beef to the skillet in a single layer and brown on all sides for 4–6 minutes.
Remove beef briefly to the side if the pan gets crowded.
Add the chopped onion and minced garlic to the skillet, cooking until softened and translucent (about 3–4 minutes).
Sprinkle 2 tablespoons of flour over the beef and onions, stirring for 1 minute to cook the flour.

Gradually pour in 2 cups of beef broth while stirring constantly to avoid lumps. Scrape the browned bits from the pan.
Bring the mixture to a gentle simmer, reduce heat to low, cover partially, and let simmer for about 1 hour, stirring occasionally until the beef is fork-tender.
While the beef simmers, peel and cut potatoes into chunks, then boil in salted water until tender (15–20 minutes).
Drain the potatoes, mash with 2 tablespoons butter and 1/4 cup milk, and season with salt.
Serve the mashed potatoes on each plate, ladle hot beef and gravy over the top.

Garnish with chopped parsley or black pepper for freshness. Store beef and gravy separately from mashed potatoes to preserve texture.