08/02/2026
🥩 Beef Stew with Creamy Mashed Potatoes
🛒 Ingredients
For the Beef Stew
2 lb (900 g) beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 carrots, sliced
3 potatoes, diced
3 cloves garlic, minced
2 tbsp tomato paste
4 cups beef broth
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 tsp paprika
1 bay leaf
2 tbsp all-purpose flour (optional, for thickening)
1 cup frozen peas (optional)
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes
2 lb (900 g) potatoes, peeled and cubed
4 tbsp butter
½ cup milk or heavy cream
1 tsp salt
½ tsp black pepper
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👨🍳 Instructions
Make the Beef Stew
1. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Season the beef with salt and pepper, then brown it on all sides in batches. Remove and set aside.
3. In the same pot, cook the onion for about 5 minutes until softened.
4. Add the garlic and cook for 30 seconds.
5. Stir in the tomato paste and cook for 1–2 minutes.
6. Return the beef to the pot. Add the carrots, diced potatoes, beef broth, thyme, paprika, bay leaf, salt, and pepper.
7. Bring to a boil, then reduce the heat to low. Cover and simmer for 1½ to 2 hours, or until the beef is fork-tender.
8. If you'd like a thicker stew, whisk the flour with a few tablespoons of cold water and stir it into the stew during the last 10 minutes of cooking.
9. Stir in the frozen peas during the final 5 minutes.
10. Remove the bay leaf before serving.
Make the Mashed Potatoes
1. Place the potatoes in a large pot and cover with cold salted water.
2. Bring to a boil and cook for 15–20 minutes, until fork-tender.
3. Drain well and return the potatoes to the pot.
4. Add the butter, milk (or cream), salt, and pepper.
5. Mash until smooth and creamy.
🍽️ To Serve
Spoon a generous portion of creamy mashed potatoes onto each plate and top with the rich, hearty beef stew. Garnish with fresh parsley and serve with crusty bread for the ultimate comfort meal. 🥔🥩
