Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Cuisine: American
Course: Main Course
Difficulty: Medium
Ingredients
For the Beef Stew
- 2 pounds beef chuck, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cubed
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fresh thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
For the Mashed Potatoes
- 2½ pounds Yukon Gold potatoes
- ½ cup butter
- ¾ cup warm milk
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Step 1: Prepare the Beef
Pat the beef dry with paper towels. Season with salt and black pepper, then lightly coat with flour.
Step 2: Brown the Beef
Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for about 3–4 minutes per side. Remove and set aside.
Step 3: Cook the Vegetables
Add onions, carrots, and celery to the pot. Cook for 5–6 minutes until softened. Stir in garlic and cook for another minute.
Step 4: Build the Flavor
Mix in tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot to loosen browned bits.
Step 5: Simmer the Stew
Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and cubed potatoes.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 1 hour 45 minutes, stirring occasionally.
Step 6: Finish the Stew
Add frozen peas during the final 10 minutes of cooking. Remove the bay leaves and stir in chopped parsley before serving.
Make the Mashed Potatoes
While the stew is finishing, boil peeled potatoes in salted water for 18–20 minutes until fork tender.
Drain thoroughly.
Mash with butter, warm milk, heavy cream, salt, and pepper until smooth and creamy.
How to Serve
Spoon a generous serving of creamy mashed potatoes onto each plate. Ladle the rich beef stew over the top and garnish with fresh parsley. Serve with crusty bread or a fresh green salad for a complete meal.
Recipe Tips
- Brown the beef well for deeper flavor.
- Simmer gently instead of boiling to keep the meat tender.
- Make the stew a day ahead for even better flavor.
- Leftovers taste even better the next day.
- Store refrigerated for up to 4 days or freeze for up to 3 months.
Nutrition Information (Per Serving)
- Calories: 640
- Protein: 38 g
- Carbohydrates: 39 g
- Fat: 36 g
- Saturated Fat: 16 g
- Cholesterol: 135 mg
- Sodium: 820 mg
- Potassium: 1,420 mg
- Fiber: 5 g
- Sugar: 6 g