Beef and Gravy Over Mashed Potatoes: A Comforting, Hearty Meal

Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the beef with salt and pepper, then add it to the skillet. Brown the beef on all sides, about 5-7 minutes.
Remove the beef from the skillet and set it aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and cook for another minute, until fragrant.
Stir in the flour (if using) and cook for 1-2 minutes to form a roux. This helps thicken the gravy.
Slowly add the beef broth, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaf. Stir to combine, then bring the mixture to a simmer.
Return the beef to the skillet, cover, and cook for 45-60 minutes, or until the beef is tender and the gravy has thickened. If the gravy gets too thick, add a little more beef broth or water.
Make the Mashed Potatoes

While the beef is cooking, place the peeled and diced potatoes in a large pot and cover with cold water.
Bring the water to a boil and cook the potatoes for 15-20 minutes, or until fork-tender.
Drain the potatoes and return them to the pot.
Add the milk, butter, salt, and pepper. Mash the potatoes until smooth and creamy. Adjust the seasoning to taste.
Assemble the Dish

Spoon a generous portion of mashed potatoes onto each plate.
Top with the beef and gravy mixture, making sure to pour plenty of the rich gravy over the potatoes.
Serve

Garnish with fresh parsley, if desired, and serve hot.
Serving and Storage Tips