Ingredients

For the Beef Stew

2 pounds (900g) beef chuck, cut into 1½-inch cubes
2 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 large onion, diced
3 carrots, sliced into thick rounds
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 cup water
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried rosemary
3 medium potatoes, peeled and cut into chunks
1 cup frozen peas
1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

For the Mashed Potatoes

2 pounds (900g) potatoes, peeled and quartered
4 tablespoons butter
½ cup warm milk
Salt to taste
Black pepper to taste

Step 1: Prepare the Beef

Pat the beef cubes dry using paper towels. Removing excess moisture helps the meat brown properly rather than steam.

In a large bowl, combine the flour, salt, and black pepper. Add the beef cubes and toss until evenly coated. The flour will help create a beautiful crust on the meat while also helping to thicken the stew later.

Step 2: Brown the Beef

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Add the beef in batches, making sure not to overcrowd the pan. Brown the meat on all sides for about 3 to 4 minutes per batch. Proper browning is one of the most important steps because it creates deep flavor throughout the stew.

Transfer the browned beef to a plate and continue until all the meat has been browned.

Step 3: Build the Flavor Base

Reduce the heat slightly and add the diced onion to the same pot.

Cook for about 5 minutes, stirring occasionally, until softened and lightly golden.

Add the carrots and celery and cook for another 4 minutes.

Stir in the garlic and cook for 30 seconds until fragrant.

Add the tomato paste and cook for 2 minutes, stirring constantly. This step caramelizes the tomato paste and enhances the overall richness of the stew.

Step 4: Deglaze the Pot

Pour in a small amount of the beef broth while scraping the bottom of the pot with a wooden spoon.

All the browned bits stuck to the bottom contain concentrated flavor. Dissolving them into the broth adds depth and complexity to the final dish.

Return the browned beef to the pot.

Step 5: Simmer the Stew

Add the remaining beef broth, water, Worcestershire sauce, bay leaves, thyme, and rosemary.

Stir everything together and bring the mixture to a gentle boil.

Once boiling, reduce the heat to low and cover the pot.

Allow the stew to simmer slowly for approximately 1½ to 2 hours, stirring occasionally. During this time, the beef will become increasingly tender and flavorful.

Step 6: Add the Potatoes

After the beef has simmered and become tender, add the potato chunks to the stew.

Continue cooking for another 25 to 30 minutes until the potatoes are fork-tender.

Taste and adjust the seasoning if necessary.

If you prefer a thicker stew, stir in the cornstarch slurry and cook for an additional 5 minutes.

Finally, add the peas and cook for another 5 minutes.

The stew should now be rich, thick, and filled with tender vegetables and melt-in-your-mouth beef.

Step 7: Make the Mashed Potatoes

While the stew finishes cooking, prepare the mashed potatoes.

Place the peeled and quartered potatoes in a large pot and cover with cold water.

Add a generous pinch of salt and bring to a boil.

Cook for 15 to 20 minutes or until the potatoes are very tender when pierced with a fork.

Drain thoroughly.

Return the potatoes to the warm pot and allow them to sit for a minute so excess moisture can evaporate.

Add the butter and begin mashing.

Gradually pour in the warm milk while continuing to mash until smooth and creamy.

Season with salt and black pepper according to taste.

For extra-smooth mashed potatoes, use a potato ricer or mash thoroughly until no lumps remain.

Step 8: Serve

Spoon a generous portion of creamy mashed potatoes into each serving bowl.

Ladle the hot beef stew over the top, allowing the rich gravy to flow into the potatoes.

Serve immediately while hot.

Every bite delivers tender beef, flavorful vegetables, silky gravy, and creamy potatoes, creating the ultimate comfort food experience.

Tips for the Best Beef Stew

Use beef chuck for the most tender results after slow cooking.
Brown the meat thoroughly for maximum flavor.
Simmer gently rather than boiling aggressively.
Make the stew a day ahead if possible; the flavor becomes even better overnight.
Warm the milk before adding it to the mashed potatoes to keep them smooth and fluffy.
Taste and adjust seasoning near the end of cooking for the best balance.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

The stew can also be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

The mashed potatoes are best enjoyed fresh but can be refrigerated for up to 3 days and reheated with a splash of milk.

This classic beef stew with creamy mashed potatoes is the kind of meal that brings everyone to the table. Rich, hearty, and full of comforting flavors, it is a timeless recipe that never goes out of style.