Rustic Beef Stew with Buttery Garlic Mashed Potatoes

Preparation

20 Mins

Cooking time

55 Mins

Serving

This is a one-pot comfort meal that practically cooks itself once everything is in the pot, giving you hands-free time to whip up the creamiest mashed potatoes on the side. Everything lands on the table at the same time, warm and hearty, without you losing your mind in the kitchen.

Ingredients

For the beef stew

1.5 lb stewing beef cubes
2 tbsp vegetable oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 medium carrots, cut into ½ in rounds
2 celery stalks, sliced
2 tbsp tomato paste
2 tbsp all-purpose flour
2 cups beef broth
1 cup water
1 tsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste

For the garlic mashed potatoes

2 lb yellow-fleshed potatoes, peeled and cubed
3 tbsp unsalted butter
½ cup milk, warmed
2 garlic cloves, minced
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Steps

Pat the beef cubes dry with paper towel and season generously with salt and pepper on all sides.
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in two batches, sear the beef for 3–4 minutes per side until a deep brown crust forms. Do not crowd the pot. Transfer the seared beef to a plate and set aside.
Reduce the heat to medium. In the same pot, add the onion and celery. Cook for 3–4 minutes, stirring occasionally, until softened and translucent.
Add the garlic and tomato paste. Stir constantly for 1 minute until fragrant and the paste darkens slightly.
Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for 1 minute.
Pour in the beef broth and water, scraping up any browned bits from the bottom of the pot — that’s pure flavour right there. Add the Worcestershire sauce, thyme, bay leaf, and carrots. Return the seared beef and any resting juices to the pot.
Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes, stirring occasionally, until the beef is fork-tender and the broth has thickened into a rich gravy.
While the stew settles into its simmer, place the potatoes in a medium pot and cover with cold salted water. Bring to a boil over high heat, then reduce to medium and cook for 18–20 minutes until the potatoes are completely tender when pierced with a fork.
While the potatoes are boiling, melt the butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in the warmed milk.
Drain the potatoes thoroughly and return them to the pot. Pour the garlic butter mixture over top and mash until smooth and creamy. Season with salt and pepper to taste.
Remove the bay leaf from the stew and do a final taste check for seasoning. Serve the stew over or alongside the mashed potatoes and garnish with fresh parsley if desired.

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