Ingredients
- 2 lb beef (chuck roast or stew meat)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1/4 cup all-purpose flour
- 2 lb potatoes (Yukon Gold or Russet)
- 4 tbsp butter
- 1/2 cup cream
- Fresh herbs (like thyme and parsley)
- Salt and pepper to taste
Instructions
- Start by heating a tablespoon of olive oil over medium heat in a large skillet. Add your beef, searing it on all sides until it’s beautifully browned.
- Add chopped onions and minced garlic to the skillet. Sauté until fragrant and translucent.
- Sprinkle flour over the beef and onions, stirring to combine. Gradually pour in beef broth, whisking to ensure there are no lumps.
- Simmer on low heat until the gravy thickens, about 20-30 minutes.
- Peel and chop your potatoes. Boil them in salted water until tender, then drain and return them to the pot.
- Add butter and cream, and mash until smooth and creamy. Season to taste with salt and pepper.
- Serve the tender beef over a bed of mashed potatoes, generously ladling the rich gravy on top. Garnish with fresh herbs.
Notes
Avoid rushing the cooking process for best results. Use fresh herbs for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southern
- Diet: None