Here’s a hearty classic beef stew with creamy mashed potatoes—rich gravy, tender beef, and vegetables served over buttery potatoes.
Classic Beef Stew with Mashed Potatoes
Serves: 6
Prep: 25 minutes
Cook: 2–2½ hours
Ingredients
Beef stew
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- 2 tbsp all-purpose flour
- 1½ tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, cut into chunks
- 2 celery stalks, sliced
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 cup red wine (or additional beef broth)
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups potatoes, cut into chunks
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley
Mashed potatoes
- 2½ lb (1.1 kg) Yukon Gold or Russet potatoes, peeled and cubed
- 4 tbsp butter
- 1/2–3/4 cup warm milk
- 1 tsp salt, plus more to taste
- 1/4 tsp black pepper
Instructions
- Season the beef: Toss the beef with flour, salt, and pepper.
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer to a plate.
- Cook the vegetables: Add the onion, carrots, and celery. Cook for about 5 minutes. Add the garlic and tomato paste and cook for another minute.
- Build the stew: Pour in the red wine, scraping up the browned bits from the bottom. Simmer for 2–3 minutes. Add the beef, beef broth, Worcestershire sauce, thyme, and bay leaf.
- Slow-cook: Bring to a gentle simmer. Cover and cook over low heat for about 1½ hours. Add the potatoes and continue cooking for another 30–40 minutes, until the beef is very tender.
- Finish: Stir in the peas during the final 5 minutes. Remove the bay leaf and adjust salt and pepper. Sprinkle with parsley.
- Make the mashed potatoes: While the stew cooks, boil the potatoes in salted water for 15–20 minutes, until fork-tender. Drain well. Mash with butter, then gradually mix in warm milk until smooth and creamy. Season with salt and pepper.
- Serve: Spoon a generous mound of mashed potatoes into each bowl and ladle the beef stew over the top.
Best tip: Beef chuck gets wonderfully tender when cooked slowly. Don’t rush the simmer—when the beef easily breaks apart with a fork, the stew is ready.