Hearty Beef Stew with Creamy Mashed Potatoes
Tender beef and root vegetables slow-cooked in a rich, hearty gravy. Serve this traditional beef stew over creamy mashed potatoes for a comforting meal that hits the spot on cold nights.
Servings: 4
Calories: 1138kcal
Equipment
- Large Dutch oven
- Measuring Spoons
Ingredients
Stew
- 2.2 lbs lean beef cubed
- 2 large onions chopped
- 4 large carrots diced
- 5 garlic cloves minced
- 4 cups vegetable broth 1 stock cube + water
- 1 can 14 oz crushed tomatoes
- 2 teaspoon fresh thyme or 1 teaspoon dried
- 2 bay leaves optional
- 2 tablespoon olive oil extra virgin
Mash
- 2.2 lbs potatoes peeled and cubed
- 7 tablespoon butter (just under 1 stick/3.5 oz )
- 3.5 tablespoon milk
- Salt to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium-high heat. Let the oil heat up for about 30 seconds.2 tablespoon olive oil
- Add all the beef cubes to the pan at once. While it may not brown as deeply as when browned in batches, it will still get a nice sear. Cook the beef for about 3-4 minutes, flipping it to brown slightly on all sides. Keep the beef in the pan.2.2 lbs lean beef
- Once the beef is browned, add the chopped onions, diced carrots, minced garlic, thyme, and bay leaves (if using) directly on top of the beef. Stir everything for 2 minutes until the onions soften and the garlic becomes fragrant.2 large onions, 4 large carrots, 5 garlic cloves, 2 teaspoon fresh thyme, 2 bay leaves
- Add the vegetable broth and a pinch of salt to the pan. Stir everything together.4 cups vegetable broth
- Cover the pan, reduce the heat to low, and let it simmer gently for 1 hour. Stir every 20-30 minutes to keep everything from sticking. After 1 hour, add the crushed tomatoes and let it simmer for another 30 minutes.1 can
- While the stew simmers, peel and cube the potatoes. Boil them in salted water for 15-20 minutes until tender.2.2 lbs potatoes
- Drain the potatoes, then mash them with butter and milk until smooth. Add salt to taste.7 tablespoon butter, 3.5 tablespoon milk, Salt to taste
- When the stew is ready, remove the bay leaves. Spoon the stew over the mashed potatoes and enjoy!
- For leftovers, let the stew and mash cool completely. Store them separately in airtight containers in the fridge for up to 3 days. Reheat the stew on the stove and the mash in the microwave.
Video
Notes
Tips for the Best Results:
- Take your time browning the beef for more flavour. If short on time, adding all the beef at once works, though it won’t brown as deeply.
- Keep the heat low and stir occasionally to avoid sticking.
- Taste the stew while simmering and adjust seasoning as needed.
- Add more butter or milk to your mash for extra creaminess.
- If you prefer different vegetables, feel free to swap or add peas, parsnips, or even celery—whatever you enjoy!
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- Store stew and mash separately in airtight containers for up to 3 days in the fridge.
- Freeze stew and mash (separately) for up to 3 months.
- Reheat stew on the stove and mash in the microwave with a splash of milk if needed.
Nutrition
Calories: 1138kcal | Carbohydrates: 60g | Protein: 50g | Fat: 78g | Saturated Fat: 33g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 32g | Trans Fat: 4g | Cholesterol: 231mg | Sodium: 1330mg | Potassium: 2046mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11382IU | Vitamin C: 60mg | Calcium: 141mg | Iron: 7mg
