Beef Stew with Carrots and Potatoes
A hearty, comforting classic with tender beef, sweet carrots, and potatoes.
This Beef Stew with Carrots and Mashed Potatoes is the ultimate comfort food, featuring tender chunks of beef simmered in a rich, flavorful broth with sweet carrots and aromatic herbs. Paired with creamy, buttery mashed potatoes, this dish is a warm and satisfying meal perfect for cozy evenings or family gatherings. Each bite delivers a balance of savory and creamy textures, making it a timeless favorite.
Recipe
Ingredients:
For the Beef Stew:
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
4 medium carrots, sliced into thick rounds
3 cups beef stock
1/2 cup dry red wine (optional)
2 tablespoons tomato paste
2 bay leaves
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
Salt and black pepper to taste
For the Mashed Potatoes:
4 large potatoes, peeled and cubed
1/4 cup butter
1/2 cup milk or cream
Salt and black pepper to taste
Recipe Instructions:
Prepare the Beef Stew:
Sear the Beef:
Toss the beef cubes with flour, salt, and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the beef in batches until browned on all sides. Remove and set aside.
Cook the Aromatics:
In the same pot, add the chopped onion and garlic. Sauté for 3–4 minutes until softened. Stir in the tomato paste and cook for 1 minute.
Simmer the Stew:
Deglaze the pot with red wine (if using), scraping up browned bits. Add the beef stock, bay leaves, thyme, carrots, and the seared beef. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Prepare the Mashed Potatoes:
Cook the Potatoes:
Boil the potatoes in salted water for 15–20 minutes or until fork-tender. Drain well.
Mash the Potatoes:
Mash the potatoes with butter and milk until smooth and creamy. Season with salt and black pepper to taste.
Serve:
Spoon a generous portion of mashed potatoes onto each plate or bowl.
Ladle the beef stew over the mashed potatoes, ensuring plenty of sauce and carrots.
Garnish with fresh parsley or thyme if desired, and serve hot.
