Stewed steak with mashed potatoes is comfort food at it’s best! While it is still hot in the afternoons here, our nights and mornings have been cool like fall. Fall weather always puts me in the mood for soups, stews, roasts, and other comfort food.
This recipe takes a few hours in your oven since you are cooking the steak until it is super tender and floating in rich gravy. It couldn’t be easier to put together though. I usually use sirloin steak for this recipe. The steaks are seasoned with salt and pepper, given a dusting of flour (to help thicken the gravy as it cooks), seared on both sides, and then cooked in a low oven in beef broth with onions, garlic and seasonings.
A few notes and tricks to make this recipe really flavorful. I’ve mentioned before the Korean beef stock powder that I use to bump up the beef flavor in dishes like this. A little goes a long way, so a bag will last in the freezer for ages. I add about a tsp to this dish to round out the gravy. Worcestershire sauce, a tsp of red wine vinegar, garlic powder and onion powder and thyme also help give depth to this dish.
Stewed steak goes perfectly over mashed potatoes, or you could serve with rice or pasta or vegetables. I added some of my homemade buttermilk sandwich bread too. Hope you enjoy this dish!
Stewed Steak with Mashed Potatoes
Ingredients
For the steak:
- 3 lbs sirloin steak cut into a few big pieces
- 1/4 cup flour
- 4 garlic cloves rough chopped
- 1 tsp dried thyme
- 1 tsp Korean beef stock powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 dash nutmeg
- 1 tsp red wine vinegar
- 2 tbsp Worcestershire sauce
- salt and pepper
- 2 tbsp canola oil
- 4 cups beef broth
For the potatoes:
- 3 russet potatoes peeled and cut into pieces
- 4 tbsp butter
- cream or milk as needed
- salt as needed
Instructions
For the steak:
- Season the steak with salt and pepper and dust with flour.
- Heat the oil in an oven safe pot with a lid until very hot. Add the steak and sear on both sides until browned.
- Add the onions, garlic, spices, beef stock powder, Worcestershire sauce, vinegar and broth. Bring to a boil, then cover and place in a 300 degree oven for 2-3 hours until the meat is falling apart tender. Don't cook any longer once it is tender though, or it will dry out.
- Taste the gravy and adjust seasoning as needed. Serve over mashed potatoes with a veggie on the side.
For the potatoes:
- Add potatoes to a pot of water and bring to a boil. Cook for 25 minutes or until fully fork tender. Drain and mash with butter and enough cream or milk to make them creamy. Season with salt.