Here’s a hearty, soul-warming recipe for Braised Beef with Gravy and Peppers over Mashed Potatoes — tender chunks of beef slowly simmered in a savory, peppery gravy, served over creamy mashed potatoes. It’s comfort food at its best.
🥩 Braised Beef with Gravy and Peppers over Mashed Potatoes
🧾 Ingredients:
For the Braised Beef & Gravy:
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2–2½ lbs beef chuck roast or stew meat, cut into large chunks
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Salt & black pepper
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2 tbsp olive oil
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1 large onion, sliced
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3–4 cloves garlic, minced
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2 bell peppers, sliced (red and yellow for sweetness)
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2 cups beef broth
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp dried thyme (or Italian seasoning)
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1 tbsp cornstarch + 2 tbsp cold water (optional, to thicken)
For the Mashed Potatoes:
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2 lbs potatoes (Yukon gold or russet), peeled and cubed
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4 tbsp butter
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½–¾ cup milk or cream
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Salt & pepper, to taste
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Optional: 2 tbsp sour cream or cream cheese for extra creaminess
🔥 Instructions:
1. Sear the Beef
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Pat beef dry and season with salt and pepper.
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In a Dutch oven or heavy pot, heat oil over medium-high. Brown beef in batches, 3–4 minutes per side. Set aside.
2. Sauté the Vegetables
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In the same pot, add onions and sauté for 3–4 minutes.
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Add garlic and sliced peppers; cook another 2–3 minutes until fragrant.
3. Build the Gravy
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Stir in tomato paste, cook for 1 minute.
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Add beef back to the pot. Pour in broth, Worcestershire, and thyme. Bring to a simmer.
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Cover and braise on low heat for 2.5 to 3 hours, or until beef is fork-tender.
(Alternatively, place in a 325°F/160°C oven for the same time.)
4. Thicken (Optional)
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If gravy is too thin, mix cornstarch with cold water and stir into the pot. Simmer until thickened.
🥔 Mashed Potatoes:
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Boil potatoes in salted water until fork-tender, about 15–20 minutes.
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Drain, mash with butter, warm milk, salt, and pepper.
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Mix in sour cream or cream cheese if using.
🍽️ To Serve:
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Spoon mashed potatoes into bowls or plates.
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Top generously with the braised beef, gravy, and peppers.
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Garnish with chopped parsley or a drizzle of olive oil.
✅ Tips:
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Want deeper flavor? Add a splash of red wine before simmering.
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For heat, stir in crushed red pepper or a sliced jalapeño with the bell peppers.
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Leftovers are even better the next day!
Would you like a slow cooker version or a make-ahead freezer-friendly adaptation?