Introduction
There is something incredibly comforting about a hearty bowl of Beef Stew with Mashed Potatoes. This classic dish combines tender chunks of slow-cooked beef, flavorful vegetables, and a rich savory broth, all served over a bed of creamy mashed potatoes. It is the kind of meal that brings warmth to the table and fills the kitchen with irresistible aromas.
Perfect for family dinners, weekend gatherings, or cozy evenings at home, this recipe transforms simple ingredients into a satisfying and nourishing meal. The beef becomes melt-in-your-mouth tender as it slowly simmers with onions, carrots, and potatoes, while the mashed potatoes provide the perfect creamy base to soak up every drop of the delicious gravy.
Whether you are preparing a comforting cold-weather meal or simply craving a timeless homemade favorite, this Beef Stew with Mashed Potatoes recipe is sure to become a staple in your kitchen.
Why You’ll Love This Recipe
Rich, hearty, and deeply satisfying.
Made with simple, wholesome ingredients.
Perfect for meal prep and leftovers.
Tender beef that practically falls apart with every bite.
Creamy mashed potatoes complement the savory stew beautifully.
Ideal for family dinners and special occasions alike.
Ingredients
For the Beef Stew
2 pounds beef chuck, cut into cubes
2 tablespoons olive oil
1 large onion, chopped
3 carrots, sliced
3 potatoes, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup red wine (optional)
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt, or to taste
½ teaspoon black pepper
2 tablespoons all-purpose flour
1 cup frozen peas
Fresh parsley, chopped, for garnish
For the Mashed Potatoes
2 pounds russet or Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons butter
½ cup warm milk
½ cup heavy cream
Salt, to taste
Black pepper, to taste
Kitchen Equipment Needed
Large Dutch oven or heavy-bottomed pot
Sharp knife
Cutting board
Potato masher
Large saucepan
Wooden spoon
Measuring cups and spoons
Preparation Time
Prep Time: 20 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 35 minutes
Servings: 6
Step 1: Prepare the Beef
Pat the beef cubes dry with paper towels. Dry meat browns better and develops deeper flavor.
Season the beef generously with salt and black pepper. Sprinkle the flour over the beef and toss until evenly coated. The flour helps create a rich, thick stew later in the cooking process.
Step 2: Brown the Beef
Heat the olive oil in a large Dutch oven over medium-high heat.
Working in batches, add the beef cubes and brown them on all sides. Avoid overcrowding the pot, as this can cause the meat to steam instead of brown.
Transfer the browned beef to a plate and set aside.
The caramelized bits left at the bottom of the pot will add incredible flavor to the stew.
Step 3: Cook the Vegetables
Reduce the heat to medium.
Add the chopped onion and cook for about 5 minutes until softened.
Stir in the carrots and diced potatoes. Cook for another 3 to 4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Mix in the tomato paste and cook for 1 minute to deepen its flavor.
Step 4: Build the Stew
Pour in the red wine, if using, and scrape the bottom of the pot to release the browned bits.
Allow the wine to simmer for about 2 minutes.
Return the beef to the pot.
Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Stir everything together and bring the mixture to a gentle boil.
Step 5: Slow Simmer
Once boiling, reduce the heat to low.
Cover the pot and let the stew simmer gently for 1½ to 2 hours.
Stir occasionally to prevent sticking.
During this time, the beef becomes exceptionally tender and the flavors blend beautifully.
About 10 minutes before serving, stir in the frozen peas.
Remove the bay leaves before serving.
Step 6: Make the Mashed Potatoes
While the stew is finishing, prepare the mashed potatoes.
Place the peeled potato chunks into a large saucepan and cover them with cold water.
Add a generous pinch of salt and bring to a boil.
Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
Drain thoroughly.
Return the potatoes to the warm pot and let them sit for 1 minute to evaporate excess moisture.
Add the butter and mash until smooth.
Gradually stir in the warm milk and cream until the potatoes reach your desired consistency.
Season with salt and black pepper to taste.
Beef Stew with Mashed Potatoes
