Beef and Gravy over Mashed Potatoes

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Beef and Gravy over Mashed Potatoes – A Sunday Classic

Hi friends, and welcome back to Dinner with Mom.

If ever there was a meal that wraps you up in warmth like a cozy quilt, it’s this one: Homestyle Beef and Gravy over Mashed Potatoes. It’s hearty, rich, and tastes like something that’s been simmering on the stove all afternoon—even if you start it after lunch.

This dish brings me back to Sundays at my grandmother’s house. You’d walk in the door and immediately smell that unmistakable aroma: beef slow-simmered with onions and herbs, tucked into a rich gravy, just waiting to be ladled over a generous heap of creamy potatoes. It wasn’t fancy. But it was special. It meant home, it meant comfort, and it meant you were about to eat well.

Why This Recipe Works:

• Simple, Honest Ingredients: Nothing complicated—just quality beef, a flavorful gravy, and buttery mashed potatoes.

• Slow-Simmered Flavor: Browning the beef first gives that deep, savory flavor that builds as it simmers.

• Make-Ahead Friendly: It’s even better the next day. Perfect for meal prepping or making ahead for guests.

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Cozy Serving Ideas:

• Add a side of green beans or roasted carrots for color and balance.

• A slice of buttered bread or a warm biscuit wouldn’t hurt either (because gravy + bread = yes, please).

• Light a candle, pour something warm or winey, and let dinner be the moment you pause and breathe.

  
  

Cooking meals like this reminds me why I started this blog. These recipes aren’t just about food—they’re about feelings. About gathering. About those sacred little pauses in our day where we sit, share, and savor something that feels like love in a bowl.

I hope this one brings your family as much comfort as it brings mine.

Recipe

Homestyle Beef and Gravy over Mashed Potatoes

Ingredients:

For the Beef & Gravy:

• 2 tablespoons olive oil

• 2 pounds beef stew meat (or chuck roast cut into chunks)

• Salt and black pepper, to taste

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups beef broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon onion powder

• 1/2 teaspoon smoked paprika (optional)

• 1/2 cup sour cream or heavy cream (optional, for a creamier gravy)

  
  

For the Mashed Potatoes:

• 2 pounds russet or Yukon gold potatoes, peeled and cubed

  
  

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• 4 tablespoons butter

• 1/2 cup milk or cream

• Salt and pepper, to taste

  
  

Instructions:

1. Sear the Beef: Season the beef with salt and pepper. In a large Dutch oven or deep skillet, heat the olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Set aside.

2. Sauté Onions and Garlic: In the same pot, add a little more oil if needed. Sauté the diced onions for 3–4 minutes, then add the garlic and cook for 30 seconds.

3. Make the Gravy Base: Sprinkle the flour over the onions and stir to coat. Cook for 1 minute, then slowly whisk in the beef broth until smooth. Stir in Worcestershire sauce, thyme, onion powder, and paprika.

4. Simmer: Return the beef to the pot. Cover and reduce heat to low. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the gravy is rich and thick. For a creamier finish, stir in sour cream or heavy cream just before serving.

5. Make the Mashed Potatoes: While the beef simmers, boil the potatoes in salted water until tender (about 15–20 minutes). Drain, mash with butter and milk or cream, and season to taste.

6. Serve: Spoon the beef and gravy generously over a bed of creamy mashed potatoes. Garnish with parsley or a sprinkle of black pepper.