🔪 Preparation
Step 1: Brown the Beef
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Pat the beef cubes dry with paper towels — this helps them sear properly.
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Heat olive oil or butter in a large skillet or Dutch oven over medium-high heat.
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Add the beef in batches (don’t overcrowd the pan). Sear until browned on all sides — about 3–4 minutes per side.
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Transfer the browned beef to a plate and set aside.
💡 Tip: Browning builds flavor, so take your time and don’t rush this step.
Step 2: Sauté the Aromatics
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In the same pan, reduce the heat to medium.
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Add the onion and cook until softened and golden, about 4–5 minutes.
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Add the garlic and sauté for another 30 seconds until fragrant.
Step 3: Build the Gravy
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Sprinkle flour over the onion mixture and stir well to coat — this creates the base for your gravy.
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Cook for about 1 minute to remove the raw flour taste.
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Slowly pour in the beef broth, whisking constantly to avoid lumps.
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Add Worcestershire sauce, soy sauce (if using), thyme, paprika, black pepper, and bay leaf.
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Return the beef and its juices to the pan. Stir to combine.
Step 4: Simmer to Tender Perfection
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Cover the pot and reduce heat to low.
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Simmer gently for 1 ½ to 2 hours, stirring occasionally, until the beef is fork-tender and the gravy has thickened beautifully.
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Remove the bay leaf, taste, and adjust seasoning as needed.
⏲️ Shortcut Option:
If you’re pressed for time, you can make this in a pressure cooker or Instant Pot — cook on high pressure for 35 minutes, then allow a 10-minute natural release.
Step 5: Make the Mashed Potatoes
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While the beef simmers, place potatoes in a large pot of cold salted water.
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Bring to a boil and cook until tender, about 15–20 minutes.
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Drain well and return to the pot.
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Add butter, warm milk, and sour cream (if using).
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Mash until smooth and creamy. Season with salt and pepper to taste.
💡 Tip: For the fluffiest texture, use a potato ricer or masher — avoid blending, which can make potatoes gluey.
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