Hearty Beef Stew with Mashed Potatoes

Hearty Beef Stew with Mashed Potatoes

A classic comfort dish: tender cubes of beef simmered in a rich, savoury gravy with aromatics (and optional carrots), served over creamy mashed potatoes. This method stays simple and dependable while building deep flavour through careful browning and a gentle, hands-off simmer.

Ingredients

For the Beef Stew

• 1 lb (450g) beef chuck, cut into 1-inch cubes
• Salt and pepper to taste
• 2 tablespoons flour (for coating)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 medium onion, diced
• 1 cup diced carrots (optional)
• 1/2 cup red wine (optional)
• 1 1/2 cups beef broth
• 1 teaspoon fresh thyme or rosemary
• 1 tablespoon tomato paste

For the Mashed Potatoes

• 4 large potatoes, peeled and cubed
• 2 tablespoons butter
• 1/3 cup milk or cream
• Salt and pepper to taste

For Garnish

• Fresh parsley, chopped

Equipment notes: A heavy skillet or Dutch oven helps with even browning and steady simmering; use a medium pot for boiling the potatoes, plus a colander and potato masher. A wooden spoon is helpful for scraping up browned bits after deglazing.

Instructions