Beef chuck is one of the best choices for this recipe.
It contains enough connective tissue and marbling to remain flavorful during a long cooking process. When cooked gently for enough time, the tough connective tissue softens and the beef becomes tender.
Avoid cutting the beef into very small pieces.
Chunks around 1½ inches are ideal because they can withstand the longer cooking time without falling apart too quickly.
Step 1: Prepare the Beef
Pat the beef cubes dry with paper towels.
This step may seem insignificant, but removing excess surface moisture helps the beef brown instead of steaming.
Season generously with salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the beef in a single layer.
Do not overcrowd the pan.
Depending on the size of your pot, you may need to brown the meat in two or three batches.
Cook each batch until the outside develops a deep brown crust, turning the pieces as needed.
Transfer the browned beef to a plate.
Add the remaining oil between batches if necessary.
Why Browning the Beef Matters
It can be tempting to skip browning and simply place everything into the pot.
Don't.
Browning creates deeper roasted flavors that make the finished gravy noticeably richer.
You aren't trying to cook the beef completely at this stage. You simply want to develop color on the outside.
Those browned bits that stick to the bottom of the pot are also valuable because they will eventually become part of the sauce.
Step 2: Cook the Vegetables
Reduce the heat to medium.
Add the chopped onion, carrots, and celery to the same pot.
Cook for approximately 5 minutes, stirring occasionally, until the onion begins to soften.
Add the minced garlic and cook for another 30 seconds.
Be careful not to burn it.
Step 3: Build the Flavor Base
Add the tomato paste.
Cook it with the vegetables for about 1 to 2 minutes.
Cooking tomato paste briefly helps deepen its flavor.
Sprinkle the flour over the vegetables and stir until everything is evenly coated.
Cook for another minute.
The flour will eventually help transform the broth into a silky gravy.
Step 4: Add the Broth
Slowly pour in approximately 1 cup of beef broth while stirring.
Use a wooden spoon to scrape the bottom of the pot.
Those dark browned pieces left behind from the beef contain plenty of flavor, so don't leave them behind.
Once the mixture is smooth, gradually add the remaining broth.
Stir in the Worcestershire sauce, thyme, rosemary, bay leaves, and smoked paprika if using.
Return the browned beef and any juices from the plate to the pot.
Step 5: Simmer Until Tender
Bring the stew to a gentle simmer.
Once simmering, reduce the heat to low and cover the pot.
Cook for approximately 1½ to 2 hours, stirring occasionally.
Avoid aggressively boiling the stew.
Low, gentle cooking gives the beef time to become tender while allowing the flavors to develop.
The exact cooking time can vary depending on the size of your beef pieces and the particular cut used.
The stew is ready when the beef can easily be pierced with a fork.
If it still feels tough, it probably needs more time.
Step 6: Make the Mashed Potatoes
While the stew finishes cooking, prepare the mashed potatoes.
Peel the potatoes if desired and cut them into evenly sized chunks.
Place them in a large saucepan and cover with cold water.
Season the water with salt.
Bring to a boil, then reduce to a steady simmer.
Cook for approximately 15 to 20 minutes, or until the potatoes are completely tender when pierced with a fork.
Drain thoroughly.
Return the potatoes to the warm saucepan for a minute or two so excess moisture can evaporate.
Add the butter.
Mash until mostly smooth.
Gradually pour in the warm milk while continuing to mash until you reach your preferred consistency.
Season with salt and black pepper.
For especially fluffy potatoes, avoid aggressively mixing them once they become smooth. Overworking potatoes can make their texture gummy.
Step 7: Finish the Stew
Remove the bay leaves.
Taste the gravy and adjust the salt and pepper as necessary.
If you're using frozen peas, stir them into the stew during the final few minutes of cooking.
If the gravy seems too thick, add a small splash of beef broth.
If it seems thinner than you prefer, simmer the stew uncovered for several minutes to allow some of the liquid to evaporate.
Remember that the sauce will usually thicken slightly as it cools.
How to Serve Beef Stew with Mashed Potatoes
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