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

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  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.