Instructions
Step 1: Cook the Beef and Gravy
- Season and Sear the Beef:
- In a bowl, toss the beef chunks with flour, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Remove and set aside.
- Cook the Aromatics:
- In the same skillet, sauté the onion until softened, about 3–4 minutes. Add the garlic and cook for another 30 seconds.
- Make the Gravy:
- Stir in the tomato paste, followed by the beef broth, Worcestershire sauce, thyme, and smoked paprika. Bring to a simmer, scraping up browned bits from the bottom of the pan.
- Simmer:
- Return the beef to the skillet, reduce the heat to low, cover, and let it simmer for 1½–2 hours, or until the beef is tender and the gravy has thickened. Stir occasionally and add a splash of water or broth if needed.
Step 2: Make the Mashed Potatoes
- Boil the Potatoes:
- Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15–20 minutes.
- Mash the Potatoes:
- Drain the potatoes and return them to the pot. Mash with butter, warm milk or cream, and salt until smooth and creamy.
Step 3: Serve
- Spoon a generous serving of mashed potatoes onto a plate and top with the beef and gravy. Garnish with fresh parsley, if desired.
Tips:
- Make it a One-Pot Meal: Add carrots and mushrooms to the gravy for extra flavor and veggies.
- Shortcut: Use a slow cooker to make the beef and gravy. Sear the beef first, then add all the ingredients to the slow cooker and cook on low for 6–8 hours.
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