Beef Stew with Creamy Mashed Potatoes

A comforting classic featuring tender beef simmered with vegetables in a rich gravy, served over fluffy mashed potatoes.

Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6

Ingredients

For the Beef Stew

• 2 lb (900 g) beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 tablespoons tomato paste
• 3 tablespoons all-purpose flour
• 4 cups (950 ml) beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 8 oz (225 g) mushrooms, sliced (optional)
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley, for garnish

For the Mashed Potatoes

• 2½ lb (1.1 kg) Yukon Gold or Russet potatoes, peeled and cubed
• 4 tablespoons butter
• ½ cup (120 ml) warm milk
• ¼ cup (60 ml) heavy cream (optional)
• Salt and black pepper, to taste

Instructions

Make the Beef Stew

1. Pat the beef dry and season generously with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 3–4 minutes per batch. Remove and set aside.
3. In the same pot, cook the onion, carrots, and celery for 5 minutes until softened. Add the garlic and cook for 30 seconds.
4. Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the vegetables and stir well.
5. Gradually whisk in the beef broth. Stir in the Worcestershire sauce, thyme, rosemary, bay leaves, and browned beef.
6. Bring to a gentle simmer, cover, and cook on low heat for 1½–2 hours, stirring occasionally, until the beef is fork-tender.
7. Add the mushrooms during the last 20 minutes of cooking, if using. Remove the bay leaves before serving.

Make the Mashed Potatoes

1. Place the potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook for 15–20 minutes, or until fork-tender.
3. Drain well and return the potatoes to the hot pot for 1 minute to remove excess moisture.
4. Mash with the butter, warm milk, and heavy cream until smooth. Season with salt and pepper.

Serve

Spoon a generous helping of mashed potatoes onto each plate or bowl and ladle the rich beef stew over the top. Garnish with fresh parsley and serve with crusty bread if desired.

Storage

• Refrigerator: Store the stew and mashed potatoes separately in airtight containers for up to 4 days.
• Freezer: Freeze the stew for up to 3 months. Mashed potatoes can also be frozen for up to 2 months.
• Reheat: Warm the stew gently on the stovetop or in the microwave. Reheat the mashed potatoes with a splash of milk and stir until creamy.

Tips

• Beef chuck is the best cut for a tender, flavorful stew.
• Browning the beef well adds rich depth of flavor.
• If the stew is too thick, stir in a little extra beef broth. If it’s too thin, simmer uncovered for 10–15 minutes until it reaches your desired consistency.
• For extra richness, stir in a tablespoon of butter just before serving.