Description

Beef Stew with Mashed Potatoes is the ultimate comfort food. Tender chunks of beef are slowly simmered with vegetables, herbs, and rich broth until melt-in-your-mouth soft. Served over creamy mashed potatoes, this hearty meal is perfect for family dinners, cold evenings, or whenever you want a warm and satisfying dish.

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 55 minutes
• Servings: 6

Ingredients

For the Beef Stew

• 2 lbs (900 g) beef chuck roast, cut into bite-sized cubes
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup water
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 3 medium potatoes, peeled and cut into chunks
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped

For the Mashed Potatoes

• 2 lbs (900 g) potatoes, peeled and cut into large pieces
• 4 tbsp butter
• ½ cup warm milk
• ½ cup heavy cream
• 1 tsp salt (or to taste)
• ½ tsp black pepper

Instructions

Step 1: Prepare the Beef

1. Pat the beef cubes dry with paper towels.
2. Place them in a large bowl and season with salt and black pepper.
3. Sprinkle flour over the beef and toss until evenly coated.

Step 2: Brown the Beef

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Brown the beef in batches, making sure not to overcrowd the pot.
3. Cook until all sides are deeply browned.
4. Transfer the beef to a plate and set aside.

Step 3: Build the Flavor Base

1. In the same pot, reduce heat to medium.
2. Add the onion and cook for about 5 minutes until softened.
3. Stir in the garlic and cook for 1 minute.
4. Add the carrots and celery and cook for 3–4 minutes.
5. Stir in the tomato paste and cook for another minute.

Step 4: Make the Stew

1. Return the browned beef and juices to the pot.
2. Pour in the beef broth and water.
3. Add Worcestershire sauce, thyme, rosemary, and bay leaves.
4. Stir well, scraping up any browned bits from the bottom of the pot.
5. Bring to a gentle boil.

Step 5: Slow Simmer

1. Reduce the heat to low and partially cover the pot.
2. Simmer for about 1½ hours, stirring occasionally.
3. Add the potato chunks and continue cooking for 45–60 minutes, until both the beef and potatoes are tender.
4. Stir in the frozen peas during the last 5 minutes of cooking.
5. Adjust seasoning with additional salt and pepper if needed.
6. Stir in the fresh parsley before serving.

Step 6: Prepare the Mashed Potatoes

1. Place 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 warm pot for 1 minute to remove excess moisture.
4. Add butter and allow it to melt.
5. Pour in the warm milk and heavy cream.
6. Mash until smooth and creamy.
7. Season with salt and black pepper to taste.

Step 7: Serve

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

Tips

• Use beef chuck roast for the most tender results.
• Brown the beef thoroughly for deeper flavor.
• Simmer gently rather than boiling rapidly.
• Warm the milk and cream before adding them to the mashed potatoes.
• If the stew is too thin, simmer uncovered for a few minutes to thicken naturally.
• The stew tastes even better the next day as the flavors continue to develop.

Storage

• Refrigerate leftovers in airtight containers for up to 4 days.
• Freeze the beef stew for up to 3 months.
• Thaw overnight in the refrigerator and reheat gently before serving.
• Fresh mashed potatoes are recommended, but leftovers can be reheated with a splash of milk.

Enjoy this rich, comforting Beef Stew with Mashed Potatoes—a classic meal packed with tender beef, flavorful vegetables, savory gravy, and creamy mashed potatoes.

Beef Stew with Mashed Potatoes

Description

Beef Stew with Mashed Potatoes is the ultimate comfort food. Tender chunks of beef are slowly simmered with vegetables, herbs, and rich broth until melt-in-your-mouth soft. Served over creamy mashed potatoes, this hearty meal is perfect for family dinners, cold evenings, or whenever you want a warm and satisfying dish.

Preparation Time

• Prep Time: 25 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 55 minutes
• Servings: 6

Ingredients

For the Beef Stew

• 2 lbs (900 g) beef chuck roast, cut into bite-sized cubes
• 2 tbsp all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup water
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 3 medium potatoes, peeled and cut into chunks
• 1 cup frozen peas
• 2 tbsp fresh parsley, chopped

For the Mashed Potatoes

• 2 lbs (900 g) potatoes, peeled and cut into large pieces
• 4 tbsp butter
• ½ cup warm milk
• ½ cup heavy cream
• 1 tsp salt (or to taste)
• ½ tsp black pepper

Instructions

Step 1: Prepare the Beef

1. Pat the beef cubes dry with paper towels.
2. Place them in a large bowl and season with salt and black pepper.
3. Sprinkle flour over the beef and toss until evenly coated.

Step 2: Brown the Beef

1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Brown the beef in batches, making sure not to overcrowd the pot.
3. Cook until all sides are deeply browned.
4. Transfer the beef to a plate and set aside.

Step 3: Build the Flavor Base

1. In the same pot, reduce heat to medium.
2. Add the onion and cook for about 5 minutes until softened.
3. Stir in the garlic and cook for 1 minute.
4. Add the carrots and celery and cook for 3–4 minutes.
5. Stir in the tomato paste and cook for another minute.

Step 4: Make the Stew

1. Return the browned beef and juices to the pot.
2. Pour in the beef broth and water.
3. Add Worcestershire sauce, thyme, rosemary, and bay leaves.
4. Stir well, scraping up any browned bits from the bottom of the pot.
5. Bring to a gentle boil.

Step 5: Slow Simmer

1. Reduce the heat to low and partially cover the pot.
2. Simmer for about 1½ hours, stirring occasionally.
3. Add the potato chunks and continue cooking for 45–60 minutes, until both the beef and potatoes are tender.
4. Stir in the frozen peas during the last 5 minutes of cooking.
5. Adjust seasoning with additional salt and pepper if needed.
6. Stir in the fresh parsley before serving.

Step 6: Prepare the Mashed Potatoes

1. Place 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 warm pot for 1 minute to remove excess moisture.
4. Add butter and allow it to melt.
5. Pour in the warm milk and heavy cream.
6. Mash until smooth and creamy.
7. Season with salt and black pepper to taste.

Step 7: Serve

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

Tips

• Use beef chuck roast for the most tender results.
• Brown the beef thoroughly for deeper flavor.
• Simmer gently rather than boiling rapidly.
• Warm the milk and cream before adding them to the mashed potatoes.
• If the stew is too thin, simmer uncovered for a few minutes to thicken naturally.
• The stew tastes even better the next day as the flavors continue to develop.

Storage

• Refrigerate leftovers in airtight containers for up to 4 days.
• Freeze the beef stew for up to 3 months.
• Thaw overnight in the refrigerator and reheat gently before serving.
• Fresh mashed potatoes are recommended, but leftovers can be reheated with a splash of milk.

Enjoy this rich, comforting Beef Stew with Mashed Potatoes—a classic meal packed with tender beef, flavorful vegetables, savory gravy, and creamy mashed potatoes.