Cook in a large skillet over medium heat until browned on all sides, about 20 minutes. Stir in cream of mushroom soup, 2 1/2 cups milk, salt, and pepper. Cover and simmer, stirring occasionally, until thickened to gravy consistency, at least 1 hour.
Ads will not print with your recipe
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add 1/4 cup butter, 1/4 cup milk, salt, and pepper; beat with an electric mixer until smooth.
Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.
Substitute 1 large round steak (cut into cubes) for the stew meat in this recipe, if desired.
894.17 calories; 36.5 g protein; 95.46 g carbohydrates; 8.74 g dietary-fiber; 18.24 g sugars; 44.14 g fat; 19.81 g saturated-fat; 114.04 mg cholesterol; 904.87 IU vitamin-a-iu; 12.02 mg niacin-equivalents; 1.07 mg vitamin-b6; 43.79 mg vitamin-c; 142.82 mcg folate; 262.21 mg calcium; 6.81 mg iron; 121.54 mg magnesium; 1757.63 mg potassium; 1925.12 mg sodium; 0.42 mg thiamin; 397.3 calories-from-fat; 41 percent-of-calories-from-carbs; 42 percent-of-calories-from-fat; 15 percent-of-calories-from-protein; 19 percent-of-calories-from-sat-fat