Step 1: Cook the Beef
Start by heating the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, add the beef and sear on all sides until it’s browned. This will help lock in the flavors. Remove the beef and set it aside.
Step 2: Prepare the Gravy
In the same pot, add the chopped onion and minced garlic, and cook them until soft and translucent, about 3-4 minutes. Stir occasionally to avoid burning.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Let the flour cook for about 1-2 minutes to get rid of the raw taste. Slowly pour in the beef broth while stirring to avoid lumps. Add the red wine (if using), Worcestershire sauce, thyme, bay leaves, salt, and pepper. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Step 3: Simmer the Beef
Return the beef to the pot, making sure it is mostly submerged in the gravy. Cover the pot and reduce the heat to low. Let the beef cook gently for 2 to 3 hours, or until the meat is fork-tender and can be easily shredded. During this time, you can occasionally check the liquid level and add more broth if necessary to keep the beef covered.
Step 4: Make the Mashed Potatoes
While the beef is simmering, peel and cube the potatoes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat and cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
Drain the potatoes and return them to the pot. Add the butter and begin mashing. Gradually add the milk (or cream), and continue mashing until the potatoes are smooth and creamy. Season with salt and pepper to taste.
Step 5: Serve
Once the beef is tender, remove it from the pot and shred it with two forks. Discard the bay leaves. If the gravy needs to be thickened, let it simmer uncovered for a few more minutes to reduce. Serve the shredded beef over the mashed potatoes, and spoon the rich gravy on top.
Serving and Storage
This Beef and Gravy with Mashed Potatoes is perfect for a cozy dinner, and it pairs well with steamed vegetables, such as green beans or carrots, for a complete meal. Garnish with freshly chopped parsley for an added touch of color and flavor.
If you have leftovers, store the beef and gravy in an airtight container in the refrigerator for up to 3 days. The mashed potatoes should be stored separately, as they can become too soft when mixed with gravy. Reheat both the beef and gravy gently on the stove over low heat, adding a little extra broth if needed. You can also freeze the beef and gravy for up to 3 months, but the mashed potatoes are best eaten fresh.
Tips
- Beef Cut: For the best flavor, choose a tougher cut of beef like chuck roast or brisket. These cuts become tender when slow-cooked in the gravy.
- Thicken the Gravy: If you prefer a thicker gravy, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and adding it to the simmering gravy.
- Make Ahead: This dish can be made ahead. The beef and gravy taste even better the next day as the flavors meld together.
- Flavor Variations: Add a splash of heavy cream to the mashed potatoes for extra richness, or try adding roasted garlic or cheese for added flavor.
Conclusion
Beef and gravy with mashed potatoes is the ultimate comfort food—rich, hearty, and full of flavor. This dish is perfect for family dinners or any time you want something warm and satisfying. With tender beef, flavorful gravy, and creamy mashed potatoes, it’s sure to be a hit at your table. By following these simple steps, you can create a meal that brings both nostalgia and joy to your dining experience. So, gather your ingredients and enjoy this classic dish that never goes out of style!
Frequently Asked Questions (FAQ)
Can I use a different type of beef for this dish?
While chuck roast and brisket are the best cuts for this dish, you can also use other cuts like round roast or sirloin. However, be aware that some cuts may not be as tender and might require less cooking time.
Can I make the mashed potatoes ahead of time?
Yes, you can make the mashed potatoes ahead of time. Store them in an airtight container in the refrigerator. Reheat them gently on the stovetop with a little extra milk or butter to restore their creamy texture.
Can I make this dish in a slow cooker?
Yes! To make this dish in a slow cooker, sear the beef first in a pan, then transfer it to the slow cooker with the gravy ingredients. Cook on low for 6-8 hours until the beef is tender and falls apart easily. Serve with mashed potatoes as usual.
Can I use instant potatoes for the mashed potatoes?
While using instant potatoes can save time, fresh mashed potatoes will provide a much creamier and more flavorful result. If you’re in a rush, instant potatoes can be a convenient alternative, but fresh is always best!