Beef Stew with Mashed Potatoes

Tender chunks of beef, carrots, potatoes, and onions are slowly simmered in a rich, savory gravy and served over creamy mashed potatoes for the ultimate comfort food meal.

Ingredients

For the Beef Stew

• 2 lb (900 g) beef chuck, cut into 1½-inch cubes
• 2 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 4 cups (950 ml) beef broth
• 1 cup (240 ml) dry red wine or additional beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 cup frozen peas
• 2 tbsp chopped fresh parsley

For the Mashed Potatoes

• 2½ lb (1.1 kg) Yukon Gold or Russet potatoes, peeled and cubed
• 4 tbsp unsalted 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. Toss the beef with the flour, salt, and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3–4 minutes per side. Remove and set aside.
3. Add the onion, carrots, and celery to the pot and cook for 5 minutes.
4. Stir in the garlic and tomato paste and cook for 1 minute.
5. Pour in the wine (or extra broth) and scrape up any browned bits from the bottom of the pot.
6. Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and browned beef.
7. Bring to a gentle simmer, cover, and cook for 2–2½ hours, stirring occasionally, until the beef is fork-tender.
8. Stir in the frozen peas during the last 5 minutes of cooking.
9. Remove the bay leaves and stir in the parsley.

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, heavy cream (if using), salt, and pepper until smooth and creamy.

Assemble

1. Spoon a generous portion of mashed potatoes onto each plate.
2. Ladle the hot beef stew over the mashed potatoes.
3. Garnish with extra parsley and serve immediately.

Tips

• Beef chuck is the best cut for a rich, tender stew.
• Brown the beef well to build deep flavor.
• Simmer gently—don’t boil—to keep the meat tender.
• The stew tastes even better the next day as the flavors continue to develop.

Serving Suggestions

• Crusty bread
• Buttered dinner rolls
• Steamed green beans
• Roasted Brussels sprouts
• Side salad

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.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6
Calories: Approximately 620 calories per serving