Description
This hearty beef stew with a creamy mashed potato topping is the ultimate comfort food, perfect for cold winter nights.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 potatoes, peeled and diced
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- For the Potato Topping:
- 4 large potatoes, peeled and quartered
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large bowl, toss the beef cubes with flour, salt, and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, then set aside.
- Add onion and garlic to the pot, cook until softened, about 3 minutes.
- Pour in beef broth and wine, scraping up any browned bits from the bottom.
- Return beef to the pot. Add carrots, celery, potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 1.5 hours, until beef is tender.
- While stew simmers, prepare potato topping: Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with milk and butter. Season with salt and pepper.
- Preheat oven to 375°F (190°C).
- Transfer stew to a baking dish. Spoon mashed potatoes over the top, spreading evenly.
- Bake for 20-25 minutes until potato topping is golden and stew is bubbling.
Notes
For a richer flavor, you can substitute half the beef broth with dark beer. To save time, cook the stew in a pressure cooker for 30 minutes instead of simmering.
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 42g
- Protein: 35g