Hearty Beef Stew with Mashed Potatoes

4. Prepare the mashed potatoes: Place the peeled, cubed potatoes in a pot, cover with cold, well‑salted water, and bring to a gentle boil. Cook until a fork slides in easily, about 15 minutes. Drain thoroughly and return the potatoes to the warm pot for a minute to steam off excess moisture. Mash with the butter, then add the milk or cream a little at a time until smooth and creamy. Season with salt and pepper to taste. Cover to keep warm and set aside.
5. Sear the beef: Pat the beef dry for better browning. Season generously with salt and pepper, then toss lightly with the flour, shaking off any excess. Heat the olive oil in a skillet or Dutch oven over medium‑high heat until shimmering. Brown the beef on all sides in a single layer (work in batches if needed so the pieces don’t steam). You’re looking for a deep brown crust and flavorful browned bits on the bottom of the pan. Transfer the seared beef to a plate and keep the pan on the heat.
6. Cook the vegetables: In the same pan, add the garlic, onion, and carrots (if using). Sauté, stirring to coat in the pan drippings, until the onions are translucent and lightly golden and the carrots begin to soften. Add the tomato paste and cook, stirring, for 1–2 minutes until it darkens slightly and smells sweet—this quick toasting deepens the stew’s flavour.
7. Deglaze and simmer: Pour in the red wine (if using) and scrape up the browned bits with a wooden spoon—they’re packed with flavour. Let the wine bubble briefly, then add the beef broth and the thyme or rosemary. Return the seared beef and any accumulated juices to the pan. Bring to a gentle simmer, then reduce the heat to low, cover, and cook for 1–1.5 hours, or until the beef is tender and can be easily pierced with a fork. Keep the simmer steady but not vigorous; adjust the heat as needed and stir occasionally. If the liquid reduces too quickly, add a splash of broth; if you’d like the sauce thicker, remove the lid near the end and simmer until the gravy lightly coats the back of a spoon.
8. Assemble the dish: Spoon a generous bed of warm mashed potatoes into shallow bowls or plates. Ladle the beef stew on top, making sure each portion gets a mix of beef, vegetables, and glossy gravy.

Doneness & texture cues: Beef is fork‑tender (no resistance when pierced), onions are soft and sweet, and the gravy appears shiny and clings to a spoon. Mashed potatoes should be smooth and creamy, not pasty—stop mashing once they reach your preferred consistency.

6. Garnish and serve: Sprinkle with chopped fresh parsley and serve hot.

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