Homemade Beef Stew with Creamy Mashed Potatoes
A comforting, old-fashioned beef stew with tender chunks of beef, sweet carrots, and rich brown gravy, served over fluffy, buttery mashed potatoes. Perfect for a cozy family dinner!
2 hrs 30 mins
Ingredients
For the Beef Stew
2 lbs beef chuck roast, cut into cubes
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 carrots, sliced
2 cups beef broth
1 cup water
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 teaspoon paprika
2 bay leaves
Salt and black pepper, to taste
For the Mashed Potatoes
2 lbs Yukon Gold potatoes, peeled and chopped
4 tablespoons butter
½ cup warm milk
¼ cup heavy cream
2 tablespoons chopped parsley or chives
Salt and pepper, to taste
Step-by-Step Instructions
Step 1: Brown the Beef
Heat olive oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches for 3–4 minutes per side. Remove and set aside.
Step 2: Cook the Vegetables
In the same pot, add the chopped onion and cook for 3 minutes. Stir in the garlic, carrots, and tomato paste. Cook for another 2 minutes.
Step 3: Build the Rich Gravy
Sprinkle flour over the vegetables and stir for 1 minute. Slowly pour in the beef broth and water, stirring to prevent lumps. Add Worcestershire sauce, thyme, paprika, and bay leaves.
Step 4: Simmer Until Tender
Return the browned beef and its juices to the pot. Cover and simmer gently for 1½–2 hours, stirring occasionally, until the beef is fork-tender. Remove the lid during the final 15–20 minutes if the gravy needs thickening.
Step 5: Make the Mashed Potatoes
While the stew finishes, boil the potatoes in salted water for 15–20 minutes until fork-tender. Drain thoroughly, then mash with butter, warm milk, and cream. Stir in parsley or chives and season to taste.
Step 6: Serve and Enjoy
Spoon a generous portion of creamy mashed potatoes into a bowl. Add the tender beef stew alongside, allowing the rich gravy to flow into the potatoes.
Tips for the Best Results
Use chuck roast: Its marbling makes the beef tender and flavorful after slow cooking.
Don’t rush the simmer: Low, gentle heat creates melt-in-your-mouth beef.
For extra creamy potatoes: Use warm milk and butter, and avoid overmixing.
Make it ahead: Beef stew tastes even better the next day after the flavors develop.
Storage: Refrigerate leftovers in airtight containers for up to 3–4 days. Reheat gently until piping hot.
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