- 1 tablespoon butter, or to taste
- 1 pound beef stew meat, cut into 1/2 inch pieces
- 2 (10.75 ounce) cans cream of mushroom soup
- 2 1/2 cups milk
- salt and ground black pepper to taste
- Mashed Potatoes:
- 4 potatoes, peeled and cubed, or more to taste
- 1/4 cup butter, or to taste
- 1/4 cup milk, or to taste
- salt and ground black pepper to taste
- Corn:
- 2 (15.25 ounce) cans whole kernel corn, drained
- 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.
- 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.