Hearty Beef Stew with Mashed Potatoes

• Flour matters: That light flour coating aids browning and gently thickens the stew as it simmers.
• Don’t crowd the pan: Brown beef in batches so it sears instead of steaming; this builds a deeper, richer flavour.
• Wine is optional: If skipping wine, simply deglaze with a little broth and proceed; you’ll still capture the browned bits.
• Herb choice: Use either thyme or rosemary; add sprigs whole and fish out any woody stems before serving if preferred.
• Mashed potato texture: Add milk or cream gradually; you can always add more for looser potatoes, but it’s hard to fix if they become too thin.

Make‑Ahead, Storage & Reheating

• Make ahead: The stew’s flavour deepens after resting. Cool, cover, and refrigerate; reheat gently on the stovetop, adding a splash of broth if needed.
• Storage: Refrigerate leftovers in airtight containers and enjoy within a few days.
• Reheating: Warm the stew over low heat until hot and bubbly. Reheat mashed potatoes gently, stirring in a little extra milk or cream if they’ve firmed up.