Beef Stew with Mashed Potatoes

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Introduction:
Beef Stew with Mashed Potatoes is the ultimate comfort food, featuring tender chunks of beef slow-cooked with hearty vegetables in a rich, savory gravy. Paired with creamy mashed potatoes, this meal is cozy, filling, and perfect for chilly evenings. It’s a classic dish that’s both satisfying and deeply flavorful, sure to become a family favorite.

Ingredients for Beef Stew (For 6-8 Servings):

  • 2 lbs (900g) beef chuck, cut into 1½-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 3 large carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 3 medium potatoes, cubed
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine (optional)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 2 tablespoons all-purpose flour (for thickening)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Ingredients for Mashed Potatoes:

  • 2 lbs (900g) Yukon Gold or Russet potatoes, peeled and cubed
  • ½ cup whole milk or heavy cream
  • 4 tablespoons unsalted butter
  • Salt and pepper to taste
  • Fresh chives or parsley (optional, for garnish)

Instructions for Beef Stew:

  1. Sear the Beef:
  • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
  • Season the beef cubes with salt and pepper, then sear the meat in batches, making sure not to overcrowd the pan. Cook until all sides are browned, about 3-4 minutes per side.
  • Remove the beef from the pot and set aside.
  1. Cook the Vegetables:
  • In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables begin to soften.
  • Add the garlic and cook for another 1-2 minutes until fragrant.
  1. Add Tomato Paste and Deglaze:
  • Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
  • Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 3-5 minutes to reduce slightly.
  1. Simmer the Stew:
  • Return the seared beef to the pot. Add the beef broth, thyme, rosemary, bay leaves, and cubed potatoes.
  • Bring the stew to a boil, then reduce the heat to low and cover. Simmer for 1½ to 2 hours, or until the beef is tender and the vegetables are cooked through.
  1. Thicken the Stew:
  • In a small bowl, whisk the flour with 2-3 tablespoons of water to create a slurry.
  • Stir the slurry into the stew and let it simmer uncovered for 10-15 minutes, until the stew thickens.
  1. Finish and Serve:
  • Remove the bay leaves, adjust seasoning with salt and pepper, and garnish the stew with fresh parsley before serving.

Instructions for Mashed Potatoes:

  1. Boil the Potatoes:
  • Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.
  1. Mash the Potatoes:
  • Drain the potatoes and return them to the pot. Add the butter and milk, and mash until smooth and creamy.
  • Season with salt and pepper to taste. For extra creaminess, use heavy cream instead of milk.
  1. Serve:
  • Serve the mashed potatoes alongside the beef stew, or place a generous scoop of mashed potatoes in a bowl and ladle the stew on top.

Tips for Success:

  • Slow cooking: For the most tender beef, let the stew simmer low and slow. If you’re in a rush, you can also use a pressure cooker or slow cooker for the stew.
  • Mashed potatoes: Use Yukon Gold potatoes for a buttery texture, or Russet potatoes for a fluffier mash. Adjust the amount of milk and butter to achieve your desired consistency.

Recommendation:

Beef Stew with Mashed Potatoes pairs well with a side of crusty bread or a fresh green salad for a balanced meal. For an extra layer of flavor, serve with a dollop of sour cream or a sprinkle of grated Parmesan on top of the mashed potatoes. This hearty dish is perfect for sharing and makes great leftovers the next day!

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