Beef Stew with Mashed Potatoes: A Hearty and Comforting Classic

Ingredients

For the Beef Stew:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 3 tablespoons all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional; substitute with additional broth if desired)
• 2 tablespoons tomato paste
• 3 medium carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 medium potatoes, diced (optional, if serving with mashed potatoes)
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons cornstarch, mixed with 2 tablespoons cold water (for thickening)

For the Mashed Potatoes:

• 4–5 large potatoes (Yukon Gold or Russet), peeled and cubed
• 4 tablespoons unsalted butter
• ½ cup heavy cream or milk
• Salt and pepper, to taste

Instructions

Step 1: Prepare the Beef Stew

1. Season and Brown the Beef:
   • Toss the beef cubes with flour, salt, and pepper until evenly coated.
   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Sear the beef in batches until browned on all sides, about 4–5 minutes per batch. Remove and set aside.
2. Sauté Aromatics:
   • In the same pot, sauté the onion and garlic until softened and fragrant, about 3 minutes.
3. Build the Stew Base:
   • Add the tomato paste and cook for 1–2 minutes. Stir in the beef broth and red wine, scraping the bottom of the pot to deglaze.
4. Combine Ingredients:
   • Return the seared beef to the pot. Add the carrots, celery, optional diced potatoes, thyme, and bay leaf. Stir to combine.
5. Simmer the Stew:
   • Cover and simmer on low heat for 2–3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
6. Thicken the Stew:
   • Remove the bay leaf. Stir in the cornstarch slurry and cook for an additional 5–10 minutes, until the stew thickens to your liking.

Step 2: Make the Mashed Potatoes

1. Boil the Potatoes:
   • Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
   • Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
2. Mash the Potatoes:
   • Drain the potatoes and return them to the pot. Add the butter and cream, then mash until smooth and creamy.
   • Season with salt and pepper to taste.

Step 3: Serve

• Scoop a generous portion of mashed potatoes onto a plate or bowl. Ladle the beef stew over the top, ensuring each serving has plenty of beef, vegetables, and gravy.
• Garnish with fresh parsley or thyme if desired.

Tips for Success

1. Use the Right Cut of Beef: Chuck roast is ideal for stew as it becomes tender and flavorful with slow cooking.
2. Low and Slow is Key: For the most tender beef, simmer the stew on low heat for several hours.
3. Add Vegetables in Stages: If you prefer firmer vegetables, add them halfway through cooking instead of at the beginning.
4. Make Ahead: Beef stew tastes even better the next day, so feel free to prepare it in advance.

Nutritional Information (Per Serving)

• Calories: ~450
• Protein: ~25g
• Carbohydrates: ~35g
• Fat: ~20g
• Fiber: ~5g

Why You’ll Love This Recipe

This Beef Stew with Mashed Potatoescombines the rich, hearty flavors of a classic stew with the creamy, buttery goodness of mashed potatoes. It’s a comforting, one-dish meal that’s as satisfying as it is simple to prepare. Perfect for weeknight dinners or special occasions, this recipe is sure to become a family favorite!