Beef Stew with Mashed Potatoes

🍲 Beef Stew with Mashed Potatoes

A cozy, hearty meal with tender beef, rich gravy, vegetables, and creamy mashed potatoes.

Ingredients

For the beef stew

• 2 lb (900 g) beef chuck, cut into 1½-inch cubes
• 1 onion, chopped
• 3 carrots, sliced
• 2 cloves garlic, minced
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tbsp flour
• 2 tbsp oil
• 1 tsp dried thyme
• Salt and black pepper

For the mashed potatoes

• 2 lb (900 g) potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup (120 ml) warm milk
• Salt and pepper

Method

1. Brown the beef: Season the beef with salt and pepper. Heat oil in a large pot and brown the beef in batches. Remove and set aside.
2. Build the stew: Add onion and carrots and cook for about 5 minutes. Add garlic and tomato paste and cook for another minute.
3. Sprinkle in the flour and stir well. Gradually add the beef broth, scraping up the browned bits from the bottom.
4. Return the beef to the pot. Add Worcestershire sauce and thyme.
5. Cover and simmer gently for 1½–2 hours, or until the beef is fork-tender. Add a little extra broth if needed.
6. Make the potatoes: Boil potatoes in salted water for about 15–20 minutes, until tender. Drain well.
7. Mash with butter and warm milk. Season with salt and pepper.
8. Serve: Spoon the creamy mashed potatoes into bowls and ladle the hot beef stew and gravy over the top.

Tip: Beef chuck works particularly well because its connective tissue breaks down during slow cooking, producing tender meat and a richer stew.