Beef Stew with Potato Topping
A comforting classic combining tender beef, vibrant vegetables, and creamy mashed potatoes for a delightful meal.
Ingredients
For the Beef Stew
- 1.5 pounds beef stew meat (cut into chunks) Tender cuts that melt in your mouth
- 1 large onion (chopped) Adds depth and sweetness
- 2 cloves garlic (minced) Infuses incredible flavor
- 2 tablespoons vegetable oil For browning the beef to perfection
- 4 cups beef broth Rich and savory base for the stew
- 2 medium carrots (peeled and sliced) For a touch of natural sweetness and color
- 2 medium potatoes (peeled and diced) Hearty and filling
- 1 cup peas Pops of green sweetness
- 1 tablespoon Worcestershire sauce Depth of flavor and complexity
- 2 tablespoons tomato paste For a hint of acidity and richness
- 2 teaspoons dried thyme Aromatic warmth
- Salt and pepper to taste Essential seasoning
For the Mashed Potato Topping
- 4 medium potatoes (peeled and diced) Creamy base for an uplifting topping
- 2 tablespoons butter To enrich the mashed potatoes
- ½ cup milk For creaminess in the mash
- Salt and pepper to taste Seasoning for the topping
Instructions
Preparation
- Start with a large pot over medium-high heat and add 2 tablespoons of vegetable oil. Once hot, place the beef stew meat in the pot, browning it on all sides. Set the browned beef aside.
- In the same pot, add the chopped onion and minced garlic. Cook until they soften and become fragrant.
Cooking the Stew
- Return the browned beef to the pot and pour in the beef broth, followed by the sliced carrots, diced potatoes, Worcestershire sauce, tomato paste, dried thyme, and season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and allow it to simmer on low for about 90 to 120 minutes.
Preparing Mashed Potatoes
- While the stew is simmering, boil the diced potatoes until tender. Drain and return to the pot. Mash the potatoes with butter, milk, salt, and pepper to achieve a creamy consistency.
Combining and Broiling
- Once the beef stew is fully cooked, stir in the peas. Transfer the mixture to a baking dish, then top with the prepared mashed potatoes.
- To achieve a golden crust, broil the dish in the oven for 3-5 minutes until the potatoes are slightly browned.
Serving
- Allow the dish to cool slightly before serving. Enjoy warm.
Notes
Consider using fresh herbs instead of dried thyme, and add crushed red pepper flakes for a bit of kick. This stew keeps well and can taste even better the next day, and it’s suitable for meal prep.