Beef Stew and Mashed Potatoes

It’s cold and snowy outside where I work and live and nothing warms the house and little tummies of the kids in my care as much as a warm beef stew. I adjusted this easy stew recipe I found on the Delish web site to serve on top of mashed potatoes rather than adding baby potatoes to the hearty soup. Feel free to add any left over vegetables that the kids like to this cozy dinner.

You Will Need:

Equipment

Dutch Oven
Large Pot
Potato Masher
Vegetable Peeler
Knives
Measuring Cups and Spoons

Stew

1 Tbsp. (or more) vegetable oil
2 lb. beef chuck stew meat, cut into 1″ cubes
1 medium yellow onion, chopped
2 carrots, peeled, cut into rounds
2 stalks celery, chopped
Kosher salt
Freshly ground black pepper
3 cloves garlic, finely chopped
1/4 cup tomato paste
6 cups low-sodium beef broth
1 cup red wine
1 Tbsp. Worcestershire sauce
2 fresh thyme sprigs
2 bay leaves
1 cup frozen peas or cut fresh green beans
1/4 cup chopped fresh parsley

Mashed Potatoes

4 pounds potatoes russet or Yukon gold
3 cloves garlic optional
⅓ cup melted salted butter
1 cup milk or cream
salt to taste
black pepper to taste

What to Do:

For Stew

1. In a large Dutch oven or heavy pot over medium heat, heat oil. Add beef and cook, turning occasionally, until seared on all sides, about 10 minutes. Transfer beef to a plate.

2. Coat bottom of pot with oil if needed and heat over medium-high heat. Cook onion, carrots, and celery, stirring occasionally, until softened, about 7 minutes; season with salt and pepper.

3. Add garlic and tomato paste and cook, stirring, until garlic is fragrant and tomato paste is darkened, about 2 minutes.

4. Return beef and any accumulated juices to pot. Add broth, wine, Worcestershire, thyme, and bay leaves. Bring to a boil, then reduce heat to medium-low and bring to a simmer; season with salt and pepper. Cover and simmer, stirring occasionally, until beef is tender, 30 to 45 minutes.

5. Remove bay leaves and thyme. Stir in peas and cook, stirring, until warmed through, about 2 minutes; season with salt and pepper.

6. Add mashed potatoes to one side of the serving bold and divide stew among bowls.

For Mashed Potatoes

1. Peel and quarter potatoes, place in a pot of cold salted water.

2. Add cloves of garlic (if using) and bring to a boil, cook uncovered 15 minutes or until fork-tender. Drain well.

3. Heat milk on the stove top (or in the microwave) until warm.

4. Add butter to the potatoes and begin mashing. Pour in heated milk a little at a time while using a potato masher to reach desired consistency.

5. Season with salt and pepper. Serve hot.

References:

Beef Stew Recipe from Delish
Mashed Potatoes Recipe from Spend with Pennies
Photo by Stephanie Felzenberg

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