Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Heat corn in a saucepan over medium heat until tender, about 15 minutes. Season with salt and pepper.
4. Pour beef and gravy mixture over mashed potatoes and place corn on the side to serve.