Mmm 😋 — Beef Stew with Mashed Potatoes is the ultimate comfort food combo: tender beef simmered in a rich, savory gravy served over creamy mashed potatoes. Here’s a cozy, hearty recipe that’s perfect for dinner or meal prep!
🥘 Beef Stew with Mashed Potatoes
Ingredients
For the Beef Stew
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2 lbs (900 g) beef chuck, cut into 1½-inch cubes
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2 tbsp olive oil or vegetable oil
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1 onion, chopped
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2 garlic cloves, minced
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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2 tbsp tomato paste
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3 tbsp flour (for thickening)
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3 cups (720 ml) beef broth
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1 cup (240 ml) red wine (optional — or use more broth)
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2 bay leaves
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1 tsp dried thyme (or a few sprigs fresh thyme)
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1 tsp salt, or to taste
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½ tsp black pepper
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1 cup (150 g) peas or green beans (optional, added at the end)
For the Mashed Potatoes
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2 lbs (900 g) potatoes (Yukon Gold or Russet)
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4 tbsp (60 g) butter
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½ cup (120 ml) milk (or cream for richer mash)
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Salt and pepper, to taste
👩🍳 Instructions
🥩 1. Brown the beef
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Pat beef dry and season with salt and pepper.
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Heat oil in a large pot or Dutch oven over medium-high heat.
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Brown beef in batches (don’t overcrowd the pan), about 2–3 minutes per side.
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Remove browned beef and set aside.
🧅 2. Build the stew base
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In the same pot, add onion, carrots, and celery. Sauté for 4–5 minutes until softened.
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Add garlic and tomato paste; cook 1 minute until fragrant.
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Sprinkle flour over the mixture and stir well — this helps thicken the stew later.
🍷 3. Simmer
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Slowly add the broth and wine (if using), stirring to scrape up browned bits from the bottom.
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Return beef to the pot. Add bay leaves and thyme.
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Bring to a boil, then reduce to a gentle simmer.
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Cover and simmer 1½ to 2 hours, until beef is fork-tender.
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Stir occasionally. Add a bit more broth or water if the stew gets too thick.
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In the last 10 minutes, stir in peas or green beans (if using).
🥔 4. Make the mashed potatoes
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While stew simmers, peel and cut potatoes into chunks.
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Boil in salted water for 15–20 minutes until tender.
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Drain, then mash with butter, milk, salt, and pepper until smooth and creamy.
🍽️ 5. Serve
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Spoon a mound of mashed potatoes onto each plate.
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Ladle rich, hearty beef stew over the top.
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Garnish with fresh parsley if you like.
💡 Tips
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Extra depth: Add a splash of Worcestershire sauce or a bit of balsamic vinegar to the stew.
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Slow cooker method: Brown the beef and veggies first, then transfer everything to a slow cooker and cook on Low 7–8 hours or High 4–5 hours.
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Thicker stew: Simmer uncovered for the last 15 minutes to reduce the sauce.
Would you like me to give you a red wine & mushroom version of this stew — richer and more “gourmet restaurant-style”? 🍷
