Here’s a classic beef stew with carrots, potatoes, and mashed potatoes recipe that’s hearty and comforting:
Ingredients (serves 4–6)
For the beef stew:
- 1.5–2 lb (700–900 g) beef chuck, cut into 1–2 inch cubes
- Salt and pepper, to taste
- 2–3 tbsp oil (vegetable or olive)
- 1 large onion, chopped
- 2–3 garlic cloves, minced
- 3 carrots, peeled and sliced
- 3 potatoes, peeled and cubed
- 2 cups beef broth
- 1 cup water or red wine (optional for extra depth)
- 2 tsp Worcestershire sauce (optional)
- 1 tsp dried thyme or 2 tsp fresh
- 1–2 bay leaves
- 1–2 tbsp flour or cornstarch (optional, for thickening)
For mashed potatoes:
- 4–5 medium potatoes, peeled and cubed
- ¼–½ cup milk (warm)
- 2–3 tbsp butter
- Salt and pepper to taste
Instructions
1. Brown the beef
- Season beef cubes with salt and pepper.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef in batches and set aside.
2. Cook aromatics
- In the same pot, sauté onion and garlic until soft (about 5 minutes).
- Optional: sprinkle 1–2 tbsp flour over onions and stir for 1 minute to help thicken the stew.
3. Build the stew
- Return beef to the pot. Add beef broth, water or wine, Worcestershire sauce, thyme, and bay leaves.
- Bring to a boil, then reduce heat and simmer covered for 1–1.5 hours until beef is tender.
4. Add vegetables
- Add carrots and cubed potatoes. Simmer for another 25–30 minutes until vegetables are tender.
- If needed, thicken with a slurry of 1–2 tbsp flour or cornstarch mixed with water.
5. Make mashed potatoes
- While stew simmers, boil peeled potatoes in salted water until soft (about 15–20 minutes).
- Drain and mash with butter, adding milk gradually until creamy. Season with salt and pepper.
6. Serve
- Spoon beef stew over a bed of mashed potatoes or serve on the side.
- Optional garnish: fresh parsley.
If you want, I can also give a one-pot version where the stew and mashed potatoes cook simultaneously for less cleanup.
Do you want me to do that?
