Ingredients Quantity
For the Beef Stew
* 2 pounds (900 g) beef chuck, cut into cubes
* 2 tablespoons olive oil
* 1 large onion, chopped
* 3 carrots, sliced
* 3 potatoes, diced
* 3 cloves garlic, minced
* 3 cups beef broth
* 1 cup tomato sauce or crushed tomatoes
* 2 tablespoons tomato paste
* 2 tablespoons all-purpose flour
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1 bay leaf
* 1 teaspoon salt, or to taste
* ½ teaspoon black pepper
* 1 tablespoon Worcestershire sauce
* 1 cup frozen peas (optional)
* 2 tablespoons chopped fresh parsley
### For the Creamy Mashed Potatoes
* 2 pounds (900 g) potatoes, peeled and cut into chunks
* 4 tablespoons unsalted butter
* ½ cup warm milk
* ¼ cup sour cream (optional)
* ½ teaspoon salt, or to taste
* ¼ teaspoon black pepper
### Optional Additions
* Mushrooms: Add 1 cup sliced mushrooms for an earthy, savory flavor.
* Celery: Include 2 chopped celery stalks for extra aroma and texture.
* Red wine: Replace ½ cup of the broth with red wine for a deeper stew flavor.
* Sweet potatoes: Substitute some of the regular potatoes with sweet potatoes for a naturally sweeter taste.
* Green beans: Add fresh green beans during the final 20 minutes of cooking.
* Smoked paprika: Add ½ teaspoon for a subtle smoky note.
* Horseradish: Stir a little prepared horseradish into the mashed potatoes for a tangy twist.
### Tips for Success
* Choose the right beef: Beef chuck is ideal because its connective tissue softens during slow cooking, producing tender, flavorful meat.
* Brown the beef well: Sear the beef in batches rather than overcrowding the pot. This develops a rich, savory flavor.
* Build the flavor: Cook the onions and garlic in the same pot after browning the beef to capture all the delicious browned bits.
* Simmer gently: Avoid boiling the stew rapidly. A gentle simmer helps the beef become tender without drying out.
* Add vegetables at the right time: For firmer vegetables, add the carrots and potatoes after the beef has simmered for about an hour.
* Adjust the thickness: If the stew is too thin, simmer it uncovered for a few extra minutes or stir in a little flour mixed with cold water.
* Make fluffy mashed potatoes: Drain the potatoes thoroughly and mash them while hot. Warm the milk and butter before adding them.
* Taste before serving: Adjust the seasoning at the end, especially the salt and pepper.
### Instructions
### Step 1: Prepare and brown the beef
Pat the beef cubes dry with paper towels and season them with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides. Transfer the browned beef to a plate and set aside.
### Step 2: Cook the aromatics
In the same pot, add the chopped onion and cook for 4–5 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the tomato paste and cook for 1 minute to deepen its flavor.
### Step 3: Build the stew
Sprinkle the flour over the onions and stir well. Gradually pour in the beef broth, scraping the bottom of the pot to release the browned bits.
Add the tomato sauce, Worcestershire sauce, thyme, rosemary, and bay leaf. Return the browned beef and any accumulated juices to the pot.
Stir everything together and bring to a gentle simmer.
### Step 4: Slowly cook the beef
Cover the pot and reduce the heat to low. Simmer for approximately 60 minutes, stirring occasionally.
### Step 5: Add the vegetables
Add the sliced carrots and diced potatoes to the pot.
Cover and continue simmering for another 45–60 minutes, or until the beef is fork-tender and the vegetables are cooked through.
If using frozen peas, stir them in during the last 5 minutes of cooking.
Remove the bay leaf and taste the stew. Adjust the seasoning as needed.
### Step 6: Prepare the mashed potatoes
While the stew finishes cooking, place the peeled and chopped potatoes in a large saucepan. Cover with cold salted water.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are easily pierced with a fork.
Drain thoroughly and return the potatoes to the warm saucepan.
Add the butter, warm milk, optional sour cream, salt, and black pepper. Mash until smooth and creamy. Add a little more warm milk if necessary to reach the desired consistency.
### Step 7: Serve
Spoon a generous portion of creamy mashed potatoes onto each plate or into a shallow bowl.
Ladle the hot beef stew over or beside the mashed potatoes. Garnish with freshly chopped parsley.
Serve immediately while everything is warm and delicious.
### Description
This old-fashioned beef stew is rich, hearty, and full of comforting flavors. Tender beef slowly cooks in a savory tomato-infused broth with carrots, potatoes, garlic, and fragrant herbs.
The mashed potatoes provide a soft, creamy contrast to the thick, chunky stew. Every spoonful combines tender meat, flavorful vegetables, and smooth potatoes for a satisfying meal.
The aroma of the stew simmering on the stove makes the kitchen feel warm and inviting, while the finished dish delivers the familiar taste of traditional home cooking.
### Nutritional Information
Approximate nutritional values per serving, based on 6 servings:
* Calories: 620 kcal
* Protein: 39 g
* Carbohydrates: 52 g
* Fat: 28 g
* Fiber: 6 g
* Sugar: 8 g
* Sodium: 850 mg
These values are estimates and will vary depending on the beef, broth, amount of butter, and serving size.
### Conclusion
Beef stew with mashed potatoes is a timeless comfort food that turns everyday ingredients into a satisfying family meal.
Slow-cooked beef, tender vegetables, and a rich, savory gravy create a wonderful combination, while creamy mashed potatoes complete the dish with their smooth texture and mild flavor.
It is an excellent make-ahead meal, especially during colder months, and tastes even better the next day as the flavors continue to develop.
### Recommendation
Serve this hearty stew with a crisp green salad, steamed vegetables, or a slice of homemade whole-grain bread.
For a special family dinner, garnish the stew with fresh parsley and add a little freshly cracked black pepper just before serving.
Leftovers can be refrigerated in an airtight container for up to 3–4 days. Reheat thoroughly on the stovetop over medium-low heat, adding a splash of broth if the gravy has thickened too much.
The stew can also be frozen for up to 3 months. For the best texture, prepare fresh mashed potatoes when serving thawed stew.
### Embracing Healthful Indulgence
Comfort food can be both delicious and nourishing with a few thoughtful adjustments.
* Choose leaner beef: Trim visible fat from the beef or use a leaner cut while keeping in mind that very lean cuts may become less tender during long cooking.
* Increase the vegetables: Add extra carrots, celery, mushrooms, or other favorite vegetables for more fiber and variety.
* Use olive oil moderately: Reduce the amount of oil used for browning if desired.
* Lighten the mashed potatoes: Replace some of the butter with a little olive oil or use unsweetened milk alternatives.
* Skip refined flour: Thicken the stew by blending a small portion of the cooked vegetables into the broth instead of using all-purpose flour.
* Control the salt: Choose low-sodium beef broth and season gradually.
* Add fresh herbs: Parsley, thyme, and rosemary contribute plenty of flavor without needing additional salt or sugar.
For a no-white-flour and no-added-sugar version, this stew is particularly easy to adapt. The naturally rich flavors of the beef, vegetables, and herbs can shine without relying on refined ingredients.
A warm, satisfying meal does not have to sacrifice flavor to make room for wholesome choices.