Ingredients:
For the Beef and Gravy:
2 lbs beef chuck roast, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thickening)
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
1/4 cup unsalted butter
1/2 cup milk or heavy cream
Salt and pepper to taste
Fresh chives, chopped (optional, for garnish)
Directions:
I. Season the beef cubes with salt and pepper, then toss them in flour to coat.
II. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on all sides in batches, then remove and set aside.
III. In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute.
IV. Pour in the beef broth, Worcestershire sauce, thyme, and bay leaf. Stir to combine. Return the browned beef to the pot, ensuring it’s submerged in the liquid. Bring to a simmer, then reduce the heat to low, cover, and cook for 2-2.5 hours, or until the beef is tender.
V. While the beef is cooking, prepare the mashed potatoes. Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the butter and milk, and mash until smooth and creamy. Season with salt and pepper to taste.
VI. If a thicker gravy is desired, stir in the cornstarch mixture during the last 10 minutes of cooking, and simmer until thickened.
VII. To serve, spoon the mashed potatoes onto plates, top with the beef and gravy, and garnish with fresh chives if desired. Enjoy this warm and hearty meal!
Prep Time: 20 minutes
Cooking Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Kcal: 550 kcal per serving
Servings: 4
