Beef and gravy over mashed potatoes

Ah, a classic comfort-food combo! Here’s a simple and delicious Beef with Gravy over Mashed Potatoes recipe:

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Ingredients (Serves 4)

For the beef and gravy:

• 1 lb (450 g) beef (like chuck roast, sirloin, or stew meat), thinly sliced or cubed
• 2 tbsp all-purpose flour
• Salt and pepper, to taste
• 2 tbsp olive oil or butter
• 1 medium onion, thinly sliced
• 2 cups beef broth
• 1 tsp Worcestershire sauce (optional, for depth)
• 1 tsp garlic powder or 2 cloves minced
• 1 tsp dried thyme or 1 tsp fresh thyme

For the mashed potatoes:

• 2 lbs (about 4 large) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup milk (adjust for desired creaminess)
• Salt and pepper, to taste

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Instructions

Mashed Potatoes

1. Boil potatoes in salted water until fork-tender (~15–20 minutes).
2. Drain and return to pot.
3. Mash with butter and milk until creamy.
4. Season with salt and pepper. Keep warm.

Beef and Gravy

1. Season beef with salt, pepper, and a little flour (toss to coat).
2. In a large skillet or pan, heat olive oil over medium-high heat.
3. Brown beef on all sides (about 4–5 minutes). Remove from pan and set aside.
4. In the same pan, sauté onions until soft (~5 minutes).
5. Sprinkle 1–2 tbsp flour over the onions and stir to make a roux. Cook 1–2 minutes.
6. Slowly add beef broth, whisking to avoid lumps.
7. Add Worcestershire sauce, garlic, thyme, and browned beef.
8. Simmer for 15–20 minutes until beef is tender and gravy thickens.

Serve

• Spoon mashed potatoes onto plates.
• Top with beef and pour generous gravy over the top.

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💡 Tips:

• For extra richness, stir 1–2 tsp of cream into the gravy at the end.
• You can add mushrooms or carrots for more texture and flavor.
• Leftover gravy freezes well for later meals.

If you want, I can also give a slow-cooker version that makes the beef super tender and the gravy extra flavorful.