Mashed Potatoes With Beef Stew Recipe

Prepare the Ingredients

Gather 2 lbs of beef chuck, 1 onion (diced), 2 carrots (sliced), 2 potatoes (peeled and chopped for stew), 4 potatoes (peeled for mashing), 3 cloves of garlic (minced), 2 cups beef broth, 1 cup red wine (optional), 2 tablespoons tomato paste, 1 teaspoon thyme, salt, and pepper to taste.

Cook the Beef Stew

1. Heat oil in a large pot over medium-high heat. Season beef chunks with salt and pepper. 2. Brown the beef in batches to avoid crowding the pan, removing pieces as they brown. 3. In the same pot, add onion and carrots, cooking until softened. 4. Stir in the garlic and tomato paste, cook for 1-2 minutes more. 5. Deglaze with red wine (if using), scraping up any browned bits from the bottom. 6. Return beef to the pot, add potatoes, beef broth, and thyme. 7. Bring to a simmer, cover, and lower heat. Let it cook for 1.5 to 2 hours or until beef is tender.

Make the Mashed Potatoes

1. Boil the peeled potatoes in salted water until fork-tender. 2. Drain and return to the pot. 3. Mash the potatoes, slowly adding warm milk and butter until desired creaminess is achieved. 4. Season with salt and pepper to taste.

Serve

Spoon mashed potatoes onto a plate, ladle beef stew over the top, and serve hot. Garnish with fresh parsley if desired.