Beef Stew Over Mashed Potatoes for the Ultimate Comfort Meal – Cozy, Hearty, and Satisfying

There’s something about a bowl of beef stew over creamy mashed potatoes that instantly feels like home. It’s warm, filling, and simple in the best way. This version keeps things classic: tender beef, sweet carrots, soft onions, and a rich, savory gravy.

Serve it over buttery mash, and you’ve got a complete meal that’s both humble and memorable. Perfect for chilly nights, Sunday dinners, or any time you want real comfort.

Print Recipe

Beef Stew Over Mashed Potatoes for the Ultimate Comfort Meal - Cozy, Hearty, and Satisfying

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Servings: 6 servings

Ingredients

• For the stew:
• 2 pounds beef chuck, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional, can sub more stock)
• 3 cups beef stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme (or 3 sprigs fresh)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup frozen peas (added at the end)
• 2 tablespoons flour or cornstarch (for thickening, if needed)
• For the mashed potatoes:
• 2.5 pounds Yukon Gold or Russet potatoes, peeled and chunked
• 4 tablespoons butter
• 1/2 to 3/4 cup warm milk or cream
• Salt and pepper to taste

Instructions

• Brown the beef: Pat beef dry and season with salt and pepper. Heat oil in a heavy pot over medium-high.Brown the beef in batches, 3–4 minutes per side. Transfer to a plate.
• Sauté the aromatics: Add onion, carrot, and celery to the pot. Cook 5–6 minutes, scraping up browned bits.Stir in garlic and tomato paste; cook 1 minute until fragrant.
• Deglaze and simmer: Pour in red wine (if using) and reduce by half. Add beef stock, Worcestershire, bay leaves, thyme, and the browned beef with juices. Bring to a gentle simmer.
• Cook low and slow: Cover and simmer on low for 1.5 to 2 hours, stirring occasionally, until beef is very tender.Skim any excess fat if needed.
• Thicken the stew: If you prefer a thicker gravy, stir flour or cornstarch with a little cold water to make a slurry. Add to the stew and simmer 5–10 minutes until it thickens. Stir in peas and turn off the heat.Adjust salt and pepper.
• Make the mashed potatoes: While the stew finishes, boil potatoes in salted water until fork-tender, 15–20 minutes. Drain well, then mash with butter and warm milk or cream. Season to taste.
• Serve: Spoon mashed potatoes into bowls.Ladle beef stew over the top. Garnish with chopped parsley if you like.

Why This Recipe Works

• Low and slow cooking makes the beef fall-apart tender without drying out.
• Browned meat builds deep flavor, so the sauce tastes rich and hearty.
• Tomato paste and Worcestershire add umami and a subtle tang to balance the sweetness of carrots and onions.
• Mashed potatoes catch the gravy, making every bite saucy and satisfying.
• Simple staples keep it approachable and budget-friendly.

What You’ll Need

• For the stew:
• 2 pounds beef chuck, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup red wine (optional, can sub more stock)
• 3 cups beef stock
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 1 teaspoon dried thyme (or 3 sprigs fresh)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 cup frozen peas (added at the end)
• 2 tablespoons flour or cornstarch (for thickening, if needed)
• For the mashed potatoes:
• 2.5 pounds Yukon Gold or Russet potatoes, peeled and chunked
• 4 tablespoons butter
• 1/2 to 3/4 cup warm milk or cream
• Salt and pepper to taste

Instructions

1. Brown the beef: Pat beef dry and season with salt and pepper. Heat oil in a heavy pot over medium-high.

   Brown the beef in batches, 3–4 minutes per side. Transfer to a plate.

2. Sauté the aromatics: Add onion, carrot, and celery to the pot. Cook 5–6 minutes, scraping up browned bits.

   Stir in garlic and tomato paste; cook 1 minute until fragrant.

3. Deglaze and simmer: Pour in red wine (if using) and reduce by half. Add beef stock, Worcestershire, bay leaves, thyme, and the browned beef with juices. Bring to a gentle simmer.
4. Cook low and slow: Cover and simmer on low for 1.5 to 2 hours, stirring occasionally, until beef is very tender.

   Skim any excess fat if needed.

5. Thicken the stew: If you prefer a thicker gravy, stir flour or cornstarch with a little cold water to make a slurry. Add to the stew and simmer 5–10 minutes until it thickens. Stir in peas and turn off the heat.

   Adjust salt and pepper.

6. Make the mashed potatoes: While the stew finishes, boil potatoes in salted water until fork-tender, 15–20 minutes. Drain well, then mash with butter and warm milk or cream. Season to taste.
7. Serve: Spoon mashed potatoes into bowls.

   Ladle beef stew over the top. Garnish with chopped parsley if you like.

How to Store

• Refrigerate: Store stew and potatoes separately in airtight containers for up to 4 days.
• Freeze: The stew freezes well for up to 3 months. Freeze the mashed potatoes separately, or make fresh when serving.
• Reheat: Warm stew gently on the stove over low heat with a splash of water or stock.

  Reheat potatoes in the microwave or on the stove with a little extra milk.

Health Benefits

• Protein and iron: Beef offers complete protein and iron to support energy and muscle health.
• Vegetable variety: Carrots, celery, onion, and peas add fiber, vitamins, and antioxidants.
• Balanced comfort: Pairing stew with potatoes provides a mix of carbs, protein, and fats for a satisfying meal.
• Customizable: You can reduce sodium, trim visible fat from beef, and control the amount of butter and cream in the mash.

Common Mistakes to Avoid

• Crowding the pot when searing: This steams the beef instead of browning it. Work in batches.
• Boiling too hard: A rolling boil toughens meat. Keep it at a gentle simmer.
• Skipping the deglaze: Those browned bits are flavor gold.

  Use wine or stock to scrape them up.

• Undercooked potatoes: If they’re not fully tender, your mash will be lumpy. Cook until easily pierced.
• Heavy-handed thickener: Add slurry gradually and let it simmer to gauge thickness.

Alternatives

• Veggie swaps: Add mushrooms, parsnips, or turnips for earthiness and texture.
• Different mash: Try mashed cauliflower, sweet potatoes, or a half-and-half mix for variety.
• Herb profile: Swap thyme for rosemary, or add a bay leaf and a splash of balsamic for depth.
• No wine: Use extra beef stock with a teaspoon of balsamic or a bit more Worcestershire.
• Gluten-free: Thicken with cornstarch instead of flour.
• Slow cooker or oven: After searing and deglazing, cook in a slow cooker on low 7–8 hours, or in a 325°F oven for 2–2.5 hours.

FAQ

Can I make this ahead?

Yes. Stew tastes even better the next day as flavors meld.

Reheat gently and make fresh mashed potatoes for the best texture.

What cut of beef is best?

Chuck roast is ideal. It has enough marbling to stay juicy and tender with slow cooking.

How do I fix a bland stew?

Add a pinch of salt, another dash of Worcestershire, a squeeze of lemon, or a splash of vinegar to brighten flavors. Sometimes a bit more stock reduces saltiness while boosting depth.

Can I add potatoes directly to the stew?

You can, but serving over mashed potatoes creates a better texture contrast and captures more gravy.

If adding to the stew, cut them into chunks and add in the last 30–40 minutes.

How thick should the stew be?

It should coat the back of a spoon. If it’s too thin, simmer uncovered to reduce or add a little slurry. If too thick, stir in more stock.

Final Thoughts

Beef stew over mashed potatoes is the kind of meal that slows everything down.

It’s hearty, simple, and deeply comforting. With a few basic techniques—good browning, steady simmering, and creamy mash—you’ll have a dinner that feels special without the fuss. Make it once, and it’ll earn a permanent spot in your cozy-meal rotation.