“Whenever I make a pot roast or brisket, I always have gravy leftover, and I LOATHE to throw away this flavorful liquid. Both my mother and my father-in-law make a great beef/potato dish, so, with theirs in mind, I came up with this. If you don't have enough gravy, add a little broth of your choice. Adjust meat/potato ratio based on your dietary preferences - I'll probably use less potato next time.”
1hr 15mins

Ingredients Nutrition

  • 1 lb potato, chopped into 1-inch cubes
  • 2 lbs beef, chopped into 1 . 5-inch cubes
  • 2 cups leftover gravy (add broth if needed)
  • 2 tablespoons red wine (optional)
  • 3 English cucumbers (to serve)


  1. Remove any vegetables from the gravy and reserve.
  2. In a large skillet, combine potatoes and gravy/broth.
  3. Bring to boil.
  4. Reduce heat to medium.
  5. Cover the pan tightly; keep it covered between steps to preserve the moisture.
  6. Simmer for 15-20 minutes, until potatoes are almost ready.
  7. Use this time to prepare your beef - chop (if using steak/roast) and clean off as much fat as possible.
  8. Remove potatoes to a bowl, taking care to leave the leftover liquid in the pan.
  9. Add wine and deglaze.
  10. Add beef, stirring to coat with the sauce.
  11. Reduce heat to medium-low, and simmer for 30 minutes
  12. Add potatoes back to the pan, stir.
  13. Simmer for another 10-15 minutes.
  14. (Add vegetables from the gravy - I had mushrooms in mine).
  15. Reduce heat to low, and simmer until ready to serve; add more broth/wine if the pan is too dry.
  16. Slice english cucumbers into 3-4" "sticks", and serve on the side. For a bit more bite, use pickles instead.

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