Crockpot Mississippi Beef Bites and Mushroom Gravy Over Mashed Potatoes

Tender, seared stew meat slow-cooked with au jus, ranch, pepperoncini and butter into a savory gravy, served over creamy mashed potatoes topped with Parmesan.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Season 2 pounds of stew meat well with steak seasoning. Heat a pan with a little oil and sear the meat on all sides until browned.

Step 2

Add the meat to a crockpot. Add 2 packets au jus mix, 1 packet ranch seasoning, 2 cups unsalted beef broth, 6–10 pepperoncinis plus about 1/4–1/2 cup of the juice, and (optional) 16 ounces sliced mushrooms.

Step 3

Top with 1/2 stick sliced butter. Cover and cook 4–5 hours on high or 7–8 hours on low.

Step 4

For thicker gravy (optional): mix 2 tablespoons cornstarch with 2 tablespoons water in a separate bowl. Add to the crockpot 30 minutes before serving.

Step 5

Mashed potatoes: Add peeled, cubed russet potatoes to a pot and boil in water until fork-tender. Drain.

Step 6

Add 1 block cream cheese, 1 cup sour cream, 2 tablespoons butter, and pepper and garlic powder to taste. Mash (or use an electric mixer) until smooth.

Step 7

Butter a 9x13 pan with a stick of butter (don’t use all of it—just butter the dish). Sprinkle Parmesan cheese until everything is covered, generously.

Step 8

Pour potatoes into the pan and top with Parmesan cheese generously again (grated is best).

Step 9

Slice 1/2 stick of butter and place on top of the potatoes.