Beef stew with mashed potatoes

Here’s a hearty, classic Beef Stew with Mashed Potatoes recipe made from scratch, with detailed directions. This is comforting, rich, and perfect for a filling meal. 🍲🥔

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Beef Stew with Creamy Mashed Potatoes

Serves

4–6 people

Total Time

About 2 hours

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Ingredients

Beef Stew

• 2½ lb beef chuck, cut into 1½-inch cubes

• 2 tablespoons olive oil or vegetable oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 3 medium potatoes, peeled and cubed

• 3 tablespoons tomato paste

• 4 cups beef broth

• 1 cup water

• 1 teaspoon salt (adjust to taste)

• 1 teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon dried thyme

• ½ teaspoon dried rosemary (optional)

• 2 tablespoons all-purpose flour

• 2 bay leaves

Mashed Potatoes

• 2 lb russet or Yukon Gold potatoes, peeled and cubed

• 4 tablespoons butter

• ½–¾ cup warm milk or cream

• 1 teaspoon salt (or to taste)

• ¼ teaspoon black pepper

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Directions

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Part 1: Make the Beef Stew

Step 1: Season and Brown the Beef

1. Pat beef dry with paper towels.

2. Season with salt, black pepper, and paprika.

3. Heat oil in a large pot or Dutch oven over medium-high heat.

4. Brown beef in batches (do not overcrowd), about 3–4 minutes per side.

5. Remove beef and set aside.

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Step 2: Sauté the Vegetables

1. In the same pot, add onion and cook for 3–4 minutes until soft.

2. Add garlic and cook for 30 seconds until fragrant.

3. Stir in tomato paste and cook for 1 minute to deepen flavor.

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Step 3: Build the Stew

1. Sprinkle flour over the vegetables and stir well.

2. Slowly pour in beef broth and water, stirring constantly to avoid lumps.

3. Add:

   • Browned beef

   • Carrots

   • Celery

   • Potatoes

   • Bay leaves

   • Thyme and rosemary

4. Bring to a gentle boil.

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Step 4: Simmer

1. Reduce heat to low.

2. Cover and simmer for 1½–2 hours, stirring occasionally.

3. Stew is ready when:

   • Beef is fork-tender

   • Broth is thick and rich

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Part 2: Make the Mashed Potatoes

Step 5: Cook the Potatoes

1. Place potatoes in a pot and cover with cold water.

2. Add salt to the water.

3. Bring to a boil, then reduce to a simmer.

4. Cook for 15–20 minutes, until fork-tender.

5. Drain well.

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Step 6: Mash

1. Add butter to hot potatoes.

2. Mash until smooth.

3. Slowly add warm milk, mixing until creamy.

4. Season with salt and pepper to taste.

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Part 3: Serve

1. Spoon a generous portion of mashed potatoes onto each plate.

2. Ladle hot beef stew over or beside the potatoes.

3. Serve immediately.

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Tips for Best Flavor

• Chuck roast is best—it becomes tender when slow-cooked.

• For thicker stew, mash a few potatoes directly into the stew.

• Stew tastes even better the next day.

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Optional Add-Ins

• Peas or green beans (add last 10 minutes)

• Mushrooms (add with carrots)

• Splash of Worcestershire sauce for depth