Beef, potatoes, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Common food
Photo: Wikipedia
This is a comforting, savory dish of tender beef chunks and soft potatoes simmered in a rich, savory gravy, often with a medley of vegetables like peas, corn, or green beans. The texture is hearty and satisfying, with the meat offering a tender chew, the potatoes a creamy softness, and the gravy providing a unifying, umami-rich sauce. Nutritionally, it's a balanced plate offering a good mix of protein, carbohydrates, and fats for sustained energy.
Calorie split: 17% protein · 39% carbs · 45% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory umami flavor and the comforting, home-cooked feeling it evokes. It's a classic example of a versatile, all-in-one meal that can be adapted to whatever vegetables are on hand, making it a practical and beloved staple in many households.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium, especially from pre-made gravies or seasonings, which is a consideration for those monitoring blood pressure. The combination of tender beef and rich gravy can also be quite high in saturated fat. To counteract this, choose leaner cuts of beef, skim fat from the gravy, and be mindful of portion sizes. Serving with a fresh, leafy green salad can add fiber and balance the meal.
Key benefits
- Provides complete protein from beef for muscle maintenance.
- Offers complex carbohydrates from potatoes for steady energy.
- Contains iron and B vitamins from the beef.
- The gravy can be a source of flavorful, low-calorie moisture.
- A versatile one-pot meal that can incorporate various seasonal vegetables.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The term 'gravy' likely derives from the French word 'gras,' meaning 'fat,' reflecting its origins as a sauce made from the drippings of cooked meat.
Full nutrition (USDA data · scales with serving)
| Water | 74.7 g |
| Energy | 126 kcal |
| Protein | 5.3 g |
| Total lipid (fat) | 6.3 g |
| Carbohydrate, by difference | 12.4 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 0.90 g |
| Calcium, Ca | 11.0 mg |
| Iron, Fe | 0.60 mg |
| Magnesium, Mg | 16.0 mg |
| Phosphorus, P | 57.0 mg |
| Potassium, K | 221 mg |
| Sodium, Na | 312 mg |
| Zinc, Zn | 0.90 mg |
| Copper, Cu | 0.10 mg |
| Selenium, Se | 4.5 ug |
| Vitamin C, total ascorbic acid | 3.9 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.5 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 25.1 mg |
| Vitamin B-12 | 0.22 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 3.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 24.0 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 108 ug |
| Vitamin E (alpha-tocopherol) | 0.92 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 9.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.2 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.04 g |
| SFA 16:0 | 0.84 g |
| SFA 18:0 | 0.29 g |
| Fatty acids, total monounsaturated | 2.6 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.5 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.9 g |
| PUFA 18:2 | 1.7 g |
| PUFA 18:3 | 0.22 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 13.0 mg |
Amino acid profile (per 100g)
Estimated from Beef, variety meats and by-products, mechanically separated beef, raw — USDA does not publish this profile for Beef.
| Tryptophan | 0.17 g |
| Threonine | 0.47 g |
| Isoleucine | 0.58 g |
| Leucine | 1.2 g |
| Lysine | 1.2 g |
| Methionine | 0.43 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.38 g |
| Valine | 0.92 g |
| Arginine | 1.2 g |
| Histidine | 0.44 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.2 g |
| Proline | 0.92 g |
| Serine | 0.57 g |
FAQ
Can I make this dish ahead of time?
Yes, it often tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 3-4 days.
What's the best cut of beef to use?
For stews and braises, tougher cuts with marbling like chuck roast, brisket, or round become incredibly tender and flavorful with slow cooking.
How can I thicken the gravy without flour?
You can use a cornstarch slurry (1 part cornstarch to 2 parts cold water) stirred in at the end, or puree some of the cooked potatoes and vegetables from the stew back into the sauce.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.26 kcal/g · 17% calories from protein · 1.3 g fiber · 0.9 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.41 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.