While the beef simmers, I make the mashed potatoes. I cover the quartered potatoes with cold, salted water, bring them to a boil, and cook until they are fork-tender. I drain them well, then return them to the hot pot for a minute to evaporate any extra moisture—this prevents watery mashed potatoes. I use a ricer for the smoothest texture, but a good old-fashioned masher works perfectly too. I mash in the warm milk and butter until they’re creamy and dreamy, then season well with salt and white pepper. By the time the potatoes are done, the beef is tender and the gravy has thickened into a velvety sauce.
Pro Tips for Best Results
For the most tender beef, a low, gentle simmer is everything. I tested boiling it hard, cooking it covered tightly, and simmering with the lid ajar. The gentle simmer with the lid slightly off allows the sauce to reduce and thicken slowly while the connective tissue in the beef breaks down without the meat becoming stringy. A rolling boil will make it tough.
To prevent lumpy gravy, make sure your roux (the flour and fat mixture) is cooked for a full 2 minutes before adding liquid. And when you add the broth, do it slowly, whisking vigorously the entire time. Adding cold broth to a hot roux helps, but the steady whisking is what guarantees silkiness. If you do get a lump, you can blend the gravy with an immersion blender at the end.
For mashed potatoes that stay hot and fluffy, time them to finish just as the beef is done. I start the potatoes when the beef has about 25 minutes left to simmer. To keep them warm, I transfer them to a heatproof bowl, dot the top with a little extra butter, cover with foil, and place the bowl over the pot of simmering beef (off the direct heat). The residual steam keeps them perfect.
Common Mistakes to Avoid
Do not skip patting the beef dry. I was in a rush once and tossed wet beef into the hot oil. It steamed instead of seared, and I lost all chance of building that deep, flavorful fond in the bottom of the pot. The gravy was pale and lacked that rich, meaty depth. Dry beef = good sear = incredible flavor.(See the next page below to continue…)