Classic Beef Stew with Mashed Potatoes.

Equipment

• Large Dutch Oven or Heavy-Bottomed Stockpot (5 to 7-quart capacity)
• Large Stockpot or Dutch Oven (for boiling potatoes)
• Potato Masher or Potato Ricer
• Tongs & Wooden Spoon
• Chef’s Knife & Cutting Board
• Measuring Cups & Spoons
• Colander

Ingredients

For the Rich Beef Stew:

• 2.5 lbs (1.1 kg) Beef Chuck Roast , trimmed of excess fat and cut into 1.5-inch cubes
• 3 tbsp All-Purpose Flour (seasoned with ½ tsp salt and ½ tsp black pepper)
• 2 tbsp Olive Oil or Vegetable Oil , divided
• 2 tbsp Unsalted Butter
• 1 Large Yellow Onion , chopped into ½-inch dice
• 4 cloves Garlic , finely minced
• 1 tbsp Tomato Paste
• 1 cup (240 ml) Dry Red Wine (e.g., Cabernet Sauvignon, Merlot, or Pinot Noir)
• 4 cups (1 Liter) Low-Sodium Beef Stock
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme (or 4 sprigs of fresh thyme)
• 1 tsp Dried Rosemary (or 2 sprigs of fresh rosemary)
• 2 Dried Bay Leaves
• 4 Large Carrots , peeled and cut into ½-inch thick rounds
• 3 Stalks Celery , cut into ½-inch slices
• 1 cup Frozen Peas
• Salt and Freshly Ground Black Pepper , to taste

For the Creamy Mashed Potatoes:

• 3 lbs (1.35 kg) Yukon Gold or Russet Potatoes , peeled and cut into 1-inch chunks
• 1 tbsp Fine Sea Salt (for potato boiling water)
• 6 tbsp (85 g) Unsalted Butter , melted
• ¾ cup (180 ml) Whole Milk or Heavy Cream , warmed
• 3 cloves Garlic , minced or crushed
• ½ tsp Freshly Ground Black Pepper
• Salt to taste

Instructions

Step 1: Season and Sear the Beef

1. Pat the beef chuck roast cubes dry with paper towels. Toss the beef in a bowl with the flour, salt, and pepper until light and evenly coated.
2. Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat ( Intensity: Medium-High ).
3. Working in batches to avoid crowding the pan, add the beef cubes in a single layer. Sear for 6 to 8 minutes , turning with tongs until deeply browned on all sides.
4. Transfer the seared beef to a plate and set aside. Repeat with remaining beef, adding a drop of oil if the pan becomes dry.

Step 2: Build the Flavor Base

1. Reduce the heat under the Dutch oven to medium ( Intensity: Medium ). Add 2 tablespoons of butter and the chopped onion.
2. Sauté for 4 to 5 minutes until the onions become translucent and soft.
3. Stir in the minced garlic and tomato paste. Cook for 1 to 2 minutes , stirring continuously until the tomato paste turns a dark rust color and releases an aromatic fragrance.

Step 3: Deglaze and Simmer the Stew

1. Pour in 1 cup of dry red wine. Use a wooden spoon to scrape up all the rich, caramelized browned bits ( fond ) stuck to the bottom of the pot.
2. Simmer the wine for 3 to 4 minutes until it reduces by half.
3. Return the seared beef and any accumulated juices to the Dutch oven.
4. Pour in the beef stock and Worcestershire sauce. Add the thyme, rosemary, and bay leaves. Stir well.
5. Bring the liquid to a rolling boil over medium-high heat, then immediately turn the burner down to low ( Intensity: Gentle Simmer ).
6. Cover tightly with a lid and simmer for 1 hour and 15 minutes , stirring occasionally.

Step 4: Add the Vegetables

1. Uncover the Dutch oven and stir in the sliced carrots and celery.
2. Cover again and continue to simmer on low heat ( Intensity: Gentle Simmer ) for an additional 45 to 50 minutes , or until the beef is melt-in-your-mouth tender and the vegetables are soft when pierced with a fork.
3. Remove the lid during the final 10 minutes of cooking if you prefer a slightly thicker gravy consistency. Stir in the frozen peas 5 minutes before removing from heat. Discard the bay leaves and herb stems.

Step 5: Prepare the Creamy Mashed Potatoes

1. While the stew is finishing, place the peeled, chopped potatoes in a large stockpot. Cover with cold water by at least 1 inch and add 1 tablespoon of fine sea salt.
2. Place over high heat ( Intensity: High ) and bring to a rapid boil. Reduce heat slightly to medium-high and cook for 15 to 18 minutes , or until the potatoes are fork-tender.
3. Drain the potatoes thoroughly in a colander, then return them to the warm, dry pot for 1 minute to allow residual steam to evaporate.
4. Mash the potatoes using a potato masher or ricer. Pour in the melted butter, warmed milk (or heavy cream), minced garlic, black pepper, and salt.
5. Whisk or mash vigorously until velvety smooth and free of lumps. Adjust seasoning to taste.

Step 6: Assemble and Serve

1. Spoon a generous portion of warm, creamy mashed potatoes into wide bowl plates or shallow dinner bowls.
2. Use a spoon to create a well in the center of the mashed potatoes.
3. Ladle the hot beef stew alongside generous helpings of tender carrots, celery, and rich onion gravy over the potatoes.
4. Garnish with chopped fresh parsley and serve immediately alongside crusty bread.

Nutrition

Calories: 580 kcal · Protein: 44 g · Fat: 26 g · Carbohydrates: 42 g – Dietary · Saturated Fat: 11.5 g – Trans · Fiber: 5.8 g – · Sugar: 6.5 g · Sodium: 890 mg