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Hearty Beef Stew with Creamy Mashed Potatoes

Hearty Beef Stew with Creamy Mashed Potatoes

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.

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  • 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

  1. 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.
  2. In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until softened.
  3. Add the tomato paste, dried thyme, and bay leaves. Stir to combine, cooking for an additional 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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:

  • 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:

  1. 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.
  2. In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until softened.
  3. Add the tomato paste, dried thyme, and bay leaves. Stir to combine, cooking for an additional 2 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

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