Beef Stew with Mashed Potatoes

Beef Stew with Mashed Potatoes: The Best Comfort Meal You’ll Make Again and Again. This beef stew smells warm and cozy while it cooks. Tender beef pieces swim in a thick, tasty gravy with herbs. Soft, buttery mashed potatoes make a cloud for the stew. It feels like a warm hug in a bowl — great for cold nights, family dinners, or when you want a filling, simple meal. A warm, homey meal with soft beef and savory gravy served over creamy mashed potatoes. This easy recipe fills your kitchen with cozy smells and makes a plate that kids and grown-ups love. It’s great for dinners, leftovers, and for sharing with family.

Total Time: 2 hrs 40 mins
Servings: 6 people

Ingredients

For the beef stew:
2 lbs (900g) beef chuck, cut into 1.5-inch cubes
3 tablespoons all-purpose flour (for dredging)
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
3 tablespoons olive oil (divided)
1 large onion, roughly chopped
4 cloves garlic, minced
3 medium carrots, cut into 1-inch chunks
3 stalks celery, sliced
2 cups (480ml) beef broth (low-sodium preferred)
1 cup red wine (8 ounces) or 1 cup extra beef broth
1 can (14oz / 400g) diced tomatoes
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme (or ½ tsp dried)
2 bay leaves
1 cup frozen or fresh peas (added near the end)
For the mashed potatoes:
2.5 lbs (1.1kg) Yukon Gold or russet potatoes, peeled and cubed
½ cup (120ml) warm whole milk or heavy cream
4 tablespoons unsalted butter
½ teaspoon garlic powder
Salt and white pepper to taste
Fresh chives or parsley for garnish (optional)

Pro Tip: Pat your beef cubes completely dry with paper towels before dredging in flour. Moisture is the enemy of a good sear — dry beef browns beautifully, giving your stew that deep, caramelized flavor base that store-bought broth alone can’t replicate.

Beef Stew with Mashed Potatoes: Directions

Sprinkle the beef cubes with salt and pepper. Coat them lightly with flour and shake off any extra.
Warm 2 tablespoons of olive oil in a large pot over medium-high heat. Cook the beef in small batches until it is brown on all sides, about 3 to 4 minutes per side. Do not put too much beef in the pot at once. Place the cooked beef on a plate.
Add the last tablespoon of oil to the pot. Cook the chopped onion and celery for about 4 minutes, or until they become soft. Stir and scrape the bottom of the pot to loosen any browned pieces.
Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
Pour in red wine or extra broth and let it bubble for 2–3 minutes to loosen bits from the pot.
Return beef to the pot. Add beef broth, diced tomatoes, Worcestershire sauce, carrots, rosemary, thyme, and bay leaves. Stir.
Bring to a gentle boil, then lower heat to a simmer. Cover and cook 1 hour 45 minutes to 2 hours, stirring now and then, until beef is very tender and gravy thickens.
In the last 10 minutes, stir in peas. Taste and add salt and pepper if needed. Remove bay leaves and herb stems before serving.
For mashed potatoes: Put peeled, cubed potatoes in a pot of cold salted water. Bring to a boil and cook 15–18 minutes until potatoes are soft.
Drain potatoes and return to the hot pot. Let sit 1–2 minutes to let steam escape so mash won’t be watery.
Add butter and mash until smooth. Slowly add warm milk or cream while stirring to reach creamy texture. Season with garlic powder, salt, and white pepper.
Serve by scooping mashed potatoes into bowls and ladling beef stew on top. Garnish with chives or parsley if you like.

Nutrition (per serving, approx.)
Calories: ~540 kcal
Protein: 38g
Carbs: 42g
Fat: 22g
Fiber: 5g
Sodium: ~610mg

Tips, Variations & Storage

Make ahead: Stew tastes better the next day. Keep in fridge up to 4 days.
Freeze: Freeze stew (no mashed potatoes) up to 3 months. Make fresh potatoes when reheating.
For a thicker sauce, mix 1 spoon of cornstarch with 2 spoons of cold water. Add it to the stew during the last 15 minutes before it is done cooking.
Slow cooker: Sear beef first, then cook on LOW 7–8 hours or HIGH 4–5 hours.
Wine substitute: Use extra beef broth instead of wine.
Add veg: Try parsnips, turnips, or mushrooms with the carrots.