There are few meals more comforting than a bowl of tender beef stew served over creamy mashed potatoes. Rich, savory, filling, and packed with slow-cooked flavor, this classic dinner is exactly the kind of recipe people come back to whenever they want something warm and satisfying.
The combination is simple but incredibly effective: chunks of beef are slowly simmered with onions, carrots, herbs, and a deeply flavored gravy until they become fork-tender. The stew is then spooned generously over buttery mashed potatoes that soak up every drop of sauce.
It is an excellent choice for a cozy family dinner, a cold evening, Sunday supper, or whenever you want a hearty homemade meal without complicated ingredients.
Better still, much of the cooking time is hands-off.
Why You'll Love This Beef Stew
This recipe takes ordinary ingredients and turns them into a comforting meal that tastes like it has been cooking in a country kitchen all day.
The beef becomes tender as it slowly simmers, while the carrots and onions add natural sweetness to the gravy. Tomato paste, Worcestershire sauce, garlic, and herbs build layers of savory flavor.
Then there are the mashed potatoes.
Instead of simply serving potatoes on the side, creamy mashed potatoes become the perfect base for the stew. Every spoonful combines tender beef, vegetables, rich gravy, and fluffy potatoes.
It's simple comfort food at its best.
Ingredients
For the Beef Stew
- 2 pounds beef chuck, cut into 1½-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced into thick rounds
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- ½ teaspoon smoked paprika, optional
- Salt and freshly ground black pepper, to taste
- 1 cup frozen peas, optional
- Fresh parsley, chopped, for garnish
For the Mashed Potatoes
- 2 pounds Yukon Gold or Russet potatoes
- 4 tablespoons unsalted butter
- ½ to ¾ cup warm milk
- Salt, to taste
- Freshly ground black pepper, to taste
Choosing the Best Beef for Stew
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