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Hearty, comforting, and full of flavor, this Hearty Beef Stew with Creamy Mashed Potatoes is the perfect dish for chilly nights. Tender chunks of beef simmered in a rich broth, combined with hearty vegetables, and served alongside silky mashed potatoes make for a satisfying meal that warms both the body and soul. Get ready to dig into a bowl of pure comfort!
Why You’ll Love This Recipe
This beef stew recipe is a classic comfort food that ticks all the boxes. It’s rich, filling, and loaded with flavor. Plus, the creamy mashed potatoes are the perfect companion to soak up that delicious broth.
- Comforting flavors that remind you of home.
- Simple ingredients that come together effortlessly.
- Perfect for meal prep and feeding a crowd.
- Versatile enough for any occasion.
- Leftovers taste even better!
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound russet potatoes (for mashing)
- ½ cup milk
- 4 tablespoons butter
How to Make Beef Stew with Mashed Potatoes
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until softened.
- Add the tomato paste, dried thyme, and bay leaves. Stir to combine, cooking for an additional 2 minutes.
- Return the beef to the pot and pour in the beef broth. Bring to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 to 2 hours, or until the beef is tender.
- About 30 minutes before the stew is done, add the sliced carrots and diced potatoes. Stir and cover again, letting the vegetables cook until tender.
- While the stew is cooking, prepare the mashed potatoes. Peel and chop the russet potatoes, then boil in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the milk and butter, then mash until creamy and smooth. Season with salt and pepper to taste.
- Once the beef stew is ready, remove bay leaves and adjust seasoning if needed. Serve hot, topped with a generous scoop of creamy mashed potatoes.
Tips for the Best Results
- For a richer flavor, sear the beef in batches to avoid steaming.
- Use a good quality beef broth for depth of flavor.
- Feel free to add other vegetables like peas or green beans in the last 10 minutes of cooking.
- Let the stew sit for a few hours or overnight for even more developed flavors.
Easy Variations
- Swap out beef for lamb or chicken for a different protein.
- Experiment with different herbs like rosemary or oregano.
- Add red wine for a deeper, more complex flavor.
- For a spicy kick, include a pinch of crushed red pepper flakes.
What to Serve With It
- Crusty bread or dinner rolls for dipping in the stew.
- A simple green salad for a refreshing contrast.
- Pickled vegetables for a tangy side.
- A glass of red wine to complement the rich flavors.
Storage and Reheating
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop over medium heat until heated through. The stew can also be frozen for up to 3 months; just thaw in the refrigerator overnight before reheating.
Recipe Card
Hearty Beef Stew with Creamy Mashed Potatoes
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings
Ingredients:
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Yield: 6 servings
Ingredients:
- 2 pounds beef chuck, cut into 1-inch cubes
- 4 cups beef broth
- 3 medium carrots, sliced
- 2 medium potatoes, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 pound russet potatoes (for mashing)
- ½ cup milk
- 4 tablespoons butter
Instructions:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef cubes and season with salt and pepper. Brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
- In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until softened.
- Add the tomato paste, dried thyme, and bay leaves. Stir to combine, cooking for an additional 2 minutes.
- Return the beef to the pot and pour in the beef broth. Bring to a simmer, then reduce the heat to low. Cover and let it cook for 1.5 to 2 hours, or until the beef is tender.
- About 30 minutes before the stew is done, add the sliced carrots and diced potatoes. Stir and cover again, letting the vegetables cook until tender.
- While the stew is cooking, prepare the mashed potatoes. Peel and chop the russet potatoes, then boil in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and return them to the pot. Add the milk and butter, then mash until creamy and smooth. Season with salt and pepper to taste.
- Once the beef stew is ready, remove bay leaves and adjust seasoning if needed. Serve hot, topped with a generous scoop of creamy mashed potatoes.
Notes: Let the stew sit for a few hours or overnight for even more developed flavors.
