Beef and Gravy Over Mashed Potatoes

Here’s a classic, hearty Beef and Gravy over Mashed Potatoes recipe — pure comfort food 🥔🥩

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Beef and Gravy Over Mashed Potatoes

Ingredients

Mashed Potatoes

• 2½ lbs potatoes (Yukon Gold or Russet), peeled & cubed

• 4 tbsp butter

• ½–¾ cup warm milk or cream

• Salt & black pepper, to taste

Beef & Gravy

• 1½ lbs beef (chuck roast, stew meat, or sirloin tips)

• Salt & pepper

• 2 tbsp oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 tbsp flour

• 2 cups beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp thyme (optional)

• Optional: mushrooms or carrots

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Instructions

1️⃣ Mashed Potatoes

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

2. Drain, mash with butter and warm milk.

3. Season well; cover and keep warm.

2️⃣ Beef & Gravy

1. Season beef with salt & pepper.

2. Heat oil in a heavy skillet or Dutch oven over medium-high.

3. Brown beef on all sides; remove and set aside.

4. In same pan, sauté onion 3–4 minutes; add garlic 30 seconds.

5. Sprinkle in flour; cook 1 minute.

6. Slowly whisk in beef broth, Worcestershire, and thyme.

7. Return beef to pan, cover, and simmer 30–45 minutes until tender
   (or 1½–2 hours if using chuck).

8. Adjust seasoning; gravy should be thick and rich.

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Serve

• Spoon creamy mashed potatoes onto plates.

• Top generously with beef and gravy.

• Add buttered peas or green beans on the side.

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Shortcuts & Variations

• Slow cooker: 6–8 hours on LOW after browning

• Instant Pot: 35 minutes pressure + natural release

• Ground beef version: Ready in 30 minutes

• Extra richness: Splash of cream or pat of butter in gravy

If you want, I can turn this into a one-pan recipe, budget version, or Southern-style with onion gravy 😄