A comforting and classic dish, perfect for a cozy family dinner. Tender beef simmered in a rich, savory gravy, served over a bed of fluffy mashed potatoes.
Ingredients:
For the Beef and Gravy:
- 1.5-2 lbs beef chuck roast, or similar cut suitable for braising
- 2 tablespoons olive oil (or vegetable oil)
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
For the Mashed Potatoes:
- 2.5 lbs russet potatoes, peeled and cubed
- 1/2 cup milk (or heavy cream for extra richness)
- 1/4 cup butter (4 tablespoons)
- Salt and white pepper to taste
- Optional: 2 tablespoons sour cream or cream cheese
Instructions:
1. Prepare the Beef:
- Pat the beef roast dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the beef roast on all sides until browned, about 3-5 minutes per side. Remove the roast from the pot and set aside.
2. Sauté Vegetables:
- Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
3. Make the Gravy Base:
- Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
- Gradually pour in the beef broth, whisking to prevent lumps.
- Add the Worcestershire sauce, thyme, and rosemary.
- Bring the mixture to a simmer.
4. Braise the Beef:
- Return the seared beef roast to the pot.
- Reduce the heat to low, cover the pot, and simmer for 2.5-3 hours, or until the beef is fork-tender.
- Check the liquid level periodically, and add more broth or water if needed.
- Once the beef is tender, remove it from the pot and shred it with two forks.
5. Finish the Gravy:
- If the gravy is too thin, simmer it uncovered for a few minutes to reduce and thicken.
- Taste and adjust seasoning with salt and pepper as needed.
- Return the shredded beef to the gravy.
6. Prepare the Mashed Potatoes:
- Place the cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes and return them to the pot.
- Heat the milk and butter in a small saucepan or in the microwave until the butter is melted.
- Pour the warm milk and butter mixture over the potatoes.
- Mash the potatoes with a potato masher or electric mixer until smooth and creamy.
- Add the optional sour cream or cream cheese, if using.
- Season with salt and white pepper to taste.
7. Serve:
- Spoon a generous portion of mashed potatoes onto each plate.
- Top with the beef and gravy.
- Garnish with fresh parsley or chives, if desired.
Tips and Variations:
- For richer gravy, use beef bone broth.
- Add a bay leaf to the braising liquid for extra flavor.
- Substitute sweet potatoes or cauliflower for the mashed potatoes.
- Add a splash of red wine to the gravy while cooking.
- If the gravy is too thick, thin it with a little more beef broth.
- If you don’t have fresh herbs, dried herbs work well. Use about 1/3 of the amount when substituting dried for fresh.
Enjoy your delicious Beef and Gravy over Mashed Potatoes!