Eat till it hurts

Mashed Potato Stew

This is one of my favorite cozy meals to turn to when we’ve lounged all day and it’s cold outside. Basically, it’s the perfect Sunday meal!

My grandma used to make this all the time and her beef and gravy was soooo good! I have yet to really nail it like hers, but I’m pretty happy with it! I’m also a sucker for good creamy mashed potatoes and the combination is so dang good!

Let’s get started!


  • 1 lb roast, chuck roast or stew meat
  • 1/2 onion, diced
  • 1/2 cup chopped mushrooms
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • 1/4 teaspoon parsley
  • 2 cups beef broth
  • 1/2 stick of butter
  • 2 tablespoons flour
  • 1/3 cup each of frozen peas, corn and green beans
  • 2 cup Mashed Potatoes (see below for my recipe)


  1. You can make your meat a few different ways. If you’re using a roast or chuck roast, season it with salt and pepper and place in a crockpot on low 6 hours or high 3-4 hours. If you’re using stew meat, brown in a dash of olive oil until browned on all sides, about 4 minutes. Take your stew meat out and place in a bowl or shred your roast and keep in the crockpot.

  2. Pour in onions, peas, green beans, mushrooms, corn, garlic, and spices with butter. Cook another 5 minutes. Add in flour. SLOWLY deglaze pan with beef broth and let mixture thickens. Add beef back into pot and let simmer for 20 minutes.

  3. Serve hot over mashed potatoes.

Mashed Potato Recipe

I love rich mashed potatoes and love cooking them in my instant pot. If cooking in your instant pot you will add your potatoes, milk, butter and seasoning in advance. I cook on high pressure for 10 minutes, quick release and then mash and add in cream cheese, extra seasonings and milk if needed.

Either way you like to make them, when you’re ready to mash I add in 1/2 cup to 1 cup of milk, 1/2 block of cream cheese, a sprinkle of Asiago, salt, pepper and garlic salt.

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