Beef Stew with Creamy Mashed Potatoes

Ingredients

For the beef stew

• 2 lb (900 g) beef chuck, cut into 1½-inch cubes
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 3 cups (720 ml) beef broth
• 1 cup (240 ml) water
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• 2 cups (300 g) potatoes, cut into chunks
• 1 cup (150 g) frozen peas

For the creamy mashed potatoes

• 2½ lb (1.1 kg) potatoes, peeled and cubed
• 4 tbsp butter
• ½–¾ cup (120–180 ml) warm milk
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper

Instructions

1. Season the beef: Pat the beef dry and season with salt and pepper. Toss with the flour until lightly coated.
2. Brown the beef: Heat the oil in a large heavy pot over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer to a plate.
3. Cook the vegetables: Add the onion and carrots to the pot and cook for about 5 minutes. Add the garlic and tomato paste and cook for another minute.
4. Build the stew: Return the beef to the pot. Add the beef broth, water, thyme, rosemary, bay leaf, and Worcestershire sauce. Stir well, scraping up the browned bits from the bottom.
5. Simmer: Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 1½ hours.
6. Add potatoes: Stir in the potato chunks and continue cooking for 30–40 minutes, until the beef is very tender and the potatoes are cooked through.
7. Add peas: Stir in the frozen peas during the final 5 minutes. Taste and adjust the salt and pepper.

Make the mashed potatoes

8. Place the peeled potatoes in a large pot and cover with cold salted water. Bring to a boil and cook for 15–20 minutes, until fork-tender.
9. Drain thoroughly and return the potatoes to the warm pot for a minute or two to let excess moisture evaporate.
10. Mash with the butter and gradually add the warm milk until smooth and creamy. Season with salt and pepper.

Serve

Spoon a generous portion of creamy mashed potatoes into each bowl and ladle the hot beef stew over the top. Garnish with fresh parsley if desired.

Serves: 6
Total time: About 2½ hours

Tip for extra-tender beef

Use beef chuck rather than lean steak. The connective tissue in chuck gradually breaks down during slow cooking, producing tender meat and a richer stew.