Beef Stew with Mashed Potatoes Recipe – The Ultimate Comfort Food

Beef Stew with Mashed Potatoes

Beef Stew with Mashed Potatoes is one of the most satisfying comfort meals you can make at home. Tender chunks of beef are slowly simmered with carrots, onions, garlic, and herbs in a rich, flavorful gravy, then served with creamy homemade mashed potatoes.

This classic family dinner is perfect for cold weather, Sunday meals, holidays, or any time you want hearty home cooking. With simple ingredients and slow simmering, the beef becomes fork tender and the gravy turns rich, savory, and comforting.

Why You’ll Love This Recipe

• Rich and flavorful gravy
• Fall-apart tender beef
• Creamy, buttery mashed potatoes
• Easy one-pot stew
• Great for meal prep
• Freezer-friendly
• A family-favorite comfort meal

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 2½–3 hours
• Total Time: 3 hours 20 minutes
• Servings: 6
• Calories: Approximately 620 per serving

Ingredients

For the Beef Stew

• 2 pounds beef chuck roast, cut into 1½-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 carrots, sliced
• 2 celery stalks, chopped
• 3 tablespoons tomato paste
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon rosemary
• 2 bay leaves
• 1 cup mushrooms, optional
• 2 tablespoons cornstarch
• 2 tablespoons water
• Fresh parsley, for garnish

For the Mashed Potatoes

• 2½ pounds Yukon Gold or Russet potatoes
• ½ cup butter
• ¾ cup warm milk
• ¼ cup heavy cream
• 1 teaspoon garlic powder
• Salt, to taste
• Black pepper, to taste
• Fresh chives or parsley

Kitchen Equipment

• Large Dutch oven or heavy pot
• Sharp knife
• Cutting board
• Potato masher
• Wooden spoon
• Measuring cups
• Small mixing bowl

Instructions

Pat the beef cubes dry with paper towels. Dry meat browns much better and helps create deeper flavor. Season the beef generously with salt and black pepper, then lightly coat it with flour.

The flour helps create a beautiful crust while also naturally thickening the stew later.

Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pan. Cook each side for about 2–3 minutes, until nicely browned.

Remove the browned beef from the pot and set it aside. This step builds the rich caramelized flavor that makes the stew especially satisfying.

Using the same pot, add the onions, carrots, and celery. Cook for about 5 minutes, then add the minced garlic and cook for another minute, until fragrant.

Stir in the tomato paste and cook for 2 minutes. This helps remove the raw tomato flavor while creating extra richness in the stew.

Return the browned beef to the pot. Pour in the beef broth and Worcestershire sauce, then add the thyme, rosemary, and bay leaves. Stir well.

Bring everything to a gentle boil, then reduce the heat to low. Cover and simmer for about 2½ hours, until the beef becomes fork tender and the broth turns into a delicious gravy.

If using mushrooms, stir them into the stew during the last 30 minutes of cooking. This keeps them tender without making them overly soft.

Mix the cornstarch with the cold water in a small bowl to make a slurry. Slowly stir the slurry into the simmering stew and cook for another 5–10 minutes, until the gravy becomes silky, thick, and glossy.

Remove the bay leaves before serving.

While the stew finishes cooking, prepare the mashed potatoes. Peel the potatoes and cut them into equal-sized chunks. Place them in a large pot, cover completely with cold water, and add a generous pinch of salt.

Bring the potatoes to a boil and cook for 15–20 minutes, until fork tender. Drain completely, then let them sit for one minute to remove excess moisture.

Add the butter, warm milk, heavy cream, garlic powder, salt, and black pepper. Mash until smooth and creamy. Avoid overmixing, because overworked potatoes can become gluey.

Fold in chopped chives if desired.

To serve, spoon a generous portion of mashed potatoes into a bowl. Top with hot beef stew, ladle plenty of rich gravy over everything, and finish with fresh parsley. Serve immediately while hot.