Preparation Time: 25 minutes
Cooking Time: 2 hours 15 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Difficulty: Medium
Cuisine: American Comfort Food
Ingredients
For the Beef Stew
- 2 pounds beef chuck, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 3 medium potatoes, diced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons fresh thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1 cup frozen peas
- Fresh parsley for garnish
For the Mashed Potatoes
- 2½ pounds Yukon Gold or russet potatoes
- 4 tablespoons butter
- ½ cup warm milk
- ¼ cup heavy cream
- Salt to taste
- Black pepper to taste
- Optional: 2 cloves roasted garlic
Instructions
Step 1: Prepare the Beef
Pat the beef dry using paper towels. Season generously with salt and black pepper. Toss the beef cubes with flour until lightly coated.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the beef in batches for 3–4 minutes per side. Remove and set aside.
Step 2: Cook the Vegetables
Reduce the heat to medium. Add onions, carrots, and celery to the pot. Cook for about 5 minutes until softened. Stir in the garlic and tomato paste and cook for another minute.
Step 3: Build the Stew
Pour in the red wine if using, scraping up the browned bits from the bottom of the pot. Let it simmer for 2–3 minutes.
Return the browned beef to the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and diced potatoes.
Bring everything to a gentle boil.
Step 4: Slow Simmer
Reduce heat to low, cover, and simmer for approximately 2 hours.
Stir occasionally to prevent sticking.
During the final 10 minutes, stir in the frozen peas.
Taste and adjust seasoning if needed.
Step 5: Make the Mashed Potatoes
While the stew finishes cooking, peel and chop the potatoes.
Place them in salted water and boil for about 20 minutes or until fork tender.
Drain thoroughly.
Mash with butter, warm milk, heavy cream, salt, pepper, and roasted garlic if desired until smooth and creamy.
Step 6: Serve
Spoon a generous serving of mashed potatoes into each bowl.
Top with rich beef stew.
Garnish with chopped fresh parsley and serve immediately with crusty bread if desired.
Recipe Tips
- Brown the beef thoroughly for the richest flavor.
- Simmer gently instead of boiling to keep the beef tender.
- Prepare the stew a day ahead—the flavor becomes even better overnight.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze the beef stew separately from the mashed potatoes for up to 3 months.
Nutrition Information (Per Serving)
- Calories: 640
- Protein: 39 g
- Carbohydrates: 36 g
- Fat: 36 g
- Saturated Fat: 14 g
- Cholesterol: 130 mg
- Sodium: 780 mg
- Fiber: 5 g
- Sugar: 6 g
- Potassium: 1,420 mg
- Calcium: 90 mg
- Iron: 5 mg