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Beef Stew with Mashed Potatoes
2 h 30 minServes 6Nutri-Score C€€
C
2 h 30 min
2 h 30 minBeef Stew with Mashed Potatoes
what you need
Ingredients
beef chuck (cut into 3 cm cubes)Meat1.2 kg
olive oilPantry30 ml
onion (diced)Produce2 pieces
garlic (minced)Produce4 pieces
carrots (peeled and sliced into rounds)Produce4 pieces
celery (sliced)Produce3 pieces
tomato pastePantry30 g
flourPantry30 g- beef stockPantry1 litre
- Worcestershire saucePantry15 ml
dried thymeSpices3 g
bay leavesSpices2 pieces
potatoes (peeled and cut into chunks)Produce1.2 kg
butter (softened)Dairy80 g
milk (warmed)Dairy150 ml
saltSpices10 g
black pepper (ground)Spices3 g
per serving
Nutrition
558kcal
- Carbs
- 41 g
- Proteins
- 44 g
- Fat
- 24 g
what you’ll use
Tools
Dutch oven
Stockpot- Potato masher
Colander
wooden spoon
step by step
Method
- Step 1
Sear the beef
- Pat the beef cubes dry and season generously with salt and pepper.
- Heat the olive oil in a Dutch oven over high heat and brown the beef in batches on all sides.
- Set the browned beef aside on a plate.
- Step 2
Build the base
- Lower the heat and cook the onion, carrot and celery in the same pot until softened.
- Add the garlic and tomato paste and cook until fragrant.
- Sprinkle in the flour and stir to coat the vegetables.
- Step 3
Simmer the stew
- Return the beef to the pot with the beef stock and Worcestershire sauce.
- Add the thyme and bay leaves, then bring to a gentle simmer.
- Cover and cook on low until the beef is fork tender, stirring occasionally.
- Step 4
Boil the potatoes
- Place the potatoes in a stockpot and cover with cold salted water.
- Bring to a boil and cook until a knife slides in easily.
- Drain well in a colander.
- Step 5
Mash the potatoes
- Mash the drained potatoes while hot.
- Stir in the butter and warm milk until smooth and creamy.
- Season with salt and pepper to taste.
- Step 6
Serve
- Discard the bay leaves and taste the stew for seasoning.
- Spoon the beef stew over a generous mound of mashed potatoes.
most cooked first