Introduction
Beef stew with mashed potatoes is the epitome of comfort food, offering a hearty and satisfying meal that’s perfect for chilly evenings or cozy family gatherings.
This classic dish combines tender, flavorful chunks of beef with a medley of carrots, celery, and potatoes, all simmered in a rich, savory broth. Pair it with creamy, buttery mashed potatoes for the ultimate comforting combination.
Ideal for meal prep or a lazy weekend dinner, this recipe is as versatile as it is delicious. With simple ingredients and straightforward steps, it’s a foolproof way to create a dish that feels like a warm hug on a plate. Whether you’re hosting guests or enjoying a quiet night in, this timeless recipe is sure to be a hit!
Ingredients
For the Beef Stew:
2 lbs beef chuck roast, cut into 1-inch cubes
3 tablespoons all-purpose flour
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, diced
3 garlic cloves, minced
2 cups beef broth
1 cup red wine (optional; substitute with additional broth if desired)
2 tablespoons tomato paste
3 medium carrots, peeled and sliced
2 celery stalks, chopped
2 medium potatoes, diced (optional, if serving with mashed potatoes)
1 teaspoon dried thyme
1 bay leaf
2 tablespoons cornstarch, mixed with 2 tablespoons cold water (for thickening)
For the Mashed Potatoes:
4–5 large potatoes (Yukon Gold or Russet), peeled and cubed
4 tablespoons unsalted butter
½ cup heavy cream or milk
Salt and pepper, to taste.
Instructions
Step 1: Prepare the Beef Stew
Season and Brown the Beef:
Toss the beef cubes with flour, salt, and pepper until evenly coated.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches until browned on all sides, about 4–5 minutes per batch. Remove and set aside.
Sauté Aromatics:
In the same pot, sauté the onion and garlic until softened and fragrant, about 3 minutes.
Build the Stew Base:
Add the tomato paste and cook for 1–2 minutes. Stir in the beef broth and red wine, scraping the bottom of the pot to deglaze.
Combine Ingredients:
Return the seared beef to the pot. Add the carrots, celery, optional diced potatoes, thyme, and bay leaf. Stir to combine.
Simmer the Stew:
Cover and simmer on low heat for 2–3 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
Thicken the Stew:
Remove the bay leaf. Stir in the cornstarch slurry and cook for an additional 5–10 minutes, until the stew thickens to your liking.
Step 2: Make the Mashed Potatoes
Boil the Potatoes:
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt.
Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Mash the Potatoes:
Drain the potatoes and return them to the pot. Add the butter and cream, then mash until smooth and creamy.
Season with salt and pepper to taste.
Step 3: Serve
Scoop a generous portion of mashed potatoes onto a plate or bowl. Ladle the beef stew over the top, ensuring each serving has plenty of beef, vegetables, and gravy.
Garnish with fresh parsley or thyme if desired.
Tips for Success
Use the Right Cut of Beef: Chuck roast is ideal for stew as it becomes tender and flavorful with slow cooking.
Low and Slow is Key: For the most tender beef, simmer the stew on low heat for several hours.
Add Vegetables in Stages: If you prefer firmer vegetables, add them halfway through cooking instead of at the beginning.
Make Ahead: Beef stew tastes even better the next day, so feel free to prepare it in advance.
How to Store Beef Stew and Mashed Potatoes
Proper storage ensures that your beef stew and mashed potatoes stay fresh and delicious for future meals. Here’s how to store them:
Beef Stew
Cool Completely: Allow the stew to cool to room temperature before storing.
Refrigerate: Transfer the stew into an airtight container. Store in the refrigerator for up to 3–4 days.
Freeze: For longer storage, place the stew in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months.
Reheating: Thaw frozen stew in the refrigerator overnight, then reheat on the stovetop over medium heat until warmed through.
Mashed Potatoes
Cool Completely: Let the mashed potatoes cool before transferring them.
Refrigerate: Place them in an airtight container and store in the refrigerator for up to 3 days.
Freeze: While mashed potatoes can be frozen, they may lose some texture. If freezing, transfer to a freezer-safe container, leaving space for expansion. Freeze for up to 2 months.
Reheating: Reheat refrigerated or thawed mashed potatoes in the microwave or on the stovetop. Add a splash of milk or cream to restore creaminess.
Pro Tips for Reheating
When reheating the stew, stir occasionally to ensure even heating.
If the stew becomes too thick, add a splash of broth or water.
For mashed potatoes, avoid overheating, which can cause them to dry out. Stir well during reheating for a smooth consistency.
By following these storage and reheating tips, you can enjoy your hearty beef stew and creamy mashed potatoes anytime!