Instructions
Step 1: Prepare the beef and gravy
Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef chunks on all sides (do this in batches to avoid overcrowding). Remove and set aside.
In the same pot, add onions and sauté until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in tomato paste, then sprinkle in flour. Stir well to coat onions and form a paste.
Slowly pour in beef broth while whisking to avoid lumps. Add Worcestershire sauce, thyme, and bay leaves.
Return beef to the pot, bring to a simmer, then cover and cook on low heat for 1.5–2 hours (or until beef is fork-tender). Stir occasionally.
Remove bay leaves. Stir in butter to finish the gravy and season with salt & pepper to taste.
Step 2: Make the mashed potatoes
Boil potatoes in salted water until fork-tender (about 15–20 minutes). Drain well.
Mash potatoes with butter and warmed milk until smooth and creamy. Season with salt & pepper.
Step 3: Serve
Spoon mashed potatoes onto plates and ladle the beef and gravy over the top.
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