- Sear the beef – Heat olive oil in a large skillet or pot over medium-high heat. Add the beef and brown on all sides (about 5-7 minutes). Remove from the pot and set aside.
- Sauté the aromatics – In the same pot, add the chopped onion and cook until soft and translucent (about 3-4 minutes). Add the garlic and sauté for another 30 seconds.
- Build the flavor – Stir in tomato paste, Worcestershire sauce, thyme, paprika, salt, and pepper.
- Add the broth – Pour in beef broth, scraping up any browned bits from the bottom of the pot.
- Simmer until tender – Return the beef to the pot, cover, and let it simmer on low heat for 1.5 to 2 hours, or until the beef is tender. (For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.)
- Thicken the gravy – Stir the cornstarch mixture into the pot and simmer until the gravy thickens (about 5 minutes).
Step 2: Prepare the Mashed Potatoes
- Boil the potatoes – Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until fork-tender (about 15-20 minutes).
- Drain and mash – Drain the potatoes and return them to the pot.
- Add butter and cream – Mash the potatoes while gradually adding butter, heavy cream, salt, pepper, and garlic powder. Mix until smooth and creamy.
Step 3: Serve and Enjoy
- Spoon a generous portion of mashed potatoes onto a plate or bowl.
- Ladle the tender beef and rich gravy over the top.
- Garnish with fresh parsley or a sprinkle of black pepper.
- Serve hot and enjoy!
Serving and Storage Tips
- Best served immediately while hot and fresh.
- Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days.
- Reheat: Warm in a pot over medium-low heat, adding a splash of broth or water to loosen up the gravy.
- Freezing: The beef and gravy can be frozen for up to 2 months. (Mashed potatoes can be frozen too but may need extra mixing after reheating.)
Variants
- Creamy Mushroom Gravy – Add sliced mushrooms when sautéing onions for extra flavor.
- Spicy Kick – Stir in ½ teaspoon red pepper flakes or a dash of hot sauce.
- Garlic Herb Mashed Potatoes – Mix in roasted garlic and fresh herbs for an extra flavor boost.
- Slow Cooker Method – Follow the same steps but let the beef cook low and slow for ultra-tender results.
FAQ
1. Can I use a different cut of beef?
Yes! Beef chuck roast, stew meat, or short ribs work best for tenderness.
2. Can I make this ahead of time?
Yes! The gravy and beef taste even better the next day. Just reheat and serve over fresh mashed potatoes.
3. What can I serve this with?
Besides mashed potatoes, try it with buttered noodles, rice, or crusty bread.
4. Can I use store-bought gravy?
You can, but homemade gravy gives it a much richer flavor.
5. How do I prevent lumpy mashed potatoes?
Use warm cream and butter, and mash while the potatoes are still hot.
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