Beef Stew with Mashed Potatoes

A classic beef stew featuring beef chuck roast, red wine, and vegetables, served over creamy garlic mashed potatoes. The recipe involves searing the meat for a rich crust and slow-simmering for fork-tender results.

Ingredients

• 3 lbs (1.4 kg) beef chuck roast, trimmed and cut into 1.5-inch cubes
• 3 tbsp olive oil, divided
• 2 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 1 tsp kosher salt & 1/2 tsp freshly cracked black pepper (for beef seasoning)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine (Cabernet Sauvignon or Pinot Noir)
• 4 cups low-sodium beef bone broth
• 1 tbsp Worcestershire sauce
• 4 large carrots, peeled and cut into 1-inch diagonal pieces
• 3 ribs celery, chopped into 1-inch pieces
• 8 oz cremini mushrooms, halved
• 3 sprigs fresh thyme & 2 sprigs fresh rosemary (tied together)
• 2 bay leaves
• 1 cup frozen peas
• 3 lbs (1.4 kg) Yukon Gold potatoes, peeled and quartered
• 6 tbsp unsalted butter, melted
• 3/4 cup warm heavy cream (or whole milk)
• 4 cloves garlic, peeled
• 1 tsp kosher salt (adjust to taste)
• 1/4 tsp freshly ground white or black pepper

Instructions

1. Prep and Season the Beef: Pat the beef chuck cubes thoroughly dry with paper towels. In a large bowl, toss the beef cubes with 1/3 cup of all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until lightly coated. Shake off any excess flour.
2. Sear the Meat in Batches: Heat 2 tbsp olive oil in a heavy Dutch oven over high heat until shimmering. Add the beef in single-layer batches (do not overcrowd the pot). Sear each batch for 3–4 minutes per side until a rich, dark brown crust forms. Transfer browned beef to a side plate and set aside.
3. Sauté Aromatics & Deglaze: Reduce heat to medium. Add 1 tbsp olive oil and 2 tbsp butter to the Dutch oven. Add diced onion, celery, and mushrooms. Cook for 5 minutes until soft. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant and dark red. Pour in 1 cup dry red wine, using a wooden spoon to scrape up all the golden browned bits (fond) stuck to the bottom. Let the wine reduce by half (about 3 minutes).
4. Simmer the Stew: Return the seared beef and accumulated juices to the pot. Stir in beef broth, Worcestershire sauce, chopped carrots, herb bundle, and bay leaves. Bring to a rapid boil over medium-high heat, then immediately reduce heat to low. Cover tightly with a lid and let it slow-simmer gently for 1.5 to 2 hours, until the beef is fork-tender. In the last 5 minutes, stir in the frozen peas and remove the bay leaves and herb stems.
5. Make the Garlic Mashed Potatoes: While the stew simmers, place peeled Yukon Gold potatoes and whole garlic cloves in a large pot. Cover with cold salted water by 1 inch. Bring to a boil over medium-high heat, then reduce to medium and simmer for 15–20 minutes until potatoes are fork-tender. Drain thoroughly. Return potatoes and garlic to the warm pot and mash using a potato masher or ricer. Fold in melted butter, warm heavy cream, salt, and pepper until velvety smooth.
6. Serving & Assembly: Ladle a massive spoon of hot, buttery garlic mashed potatoes into the center of a wide bowl. Create a small well in the center of the potatoes using the back of your ladle. Generously scoop the rich beef stew over the top, letting the thick, dark gravy cascade down the sides of the potatoes. Garnish with chopped fresh parsley or extra thyme leaves.

Notes

Prep Time: 30 minutes. Cook Time: 2 hours 30 minutes. Total Time: 3 hours. Skill Level: Intermediate. Servings: 6 generous portions. Nutrition per serving: 680 kcal, 32g Total Fat, 46g Protein.