Description
A deeply savory beef stew with tender vegetables, served alongside creamy mashed potatoes.
Ingredients
Scale
- 2 lbs Beef chuck, large chunks
- 2 lbs Yukon gold potatoes
- 4 cups Beef stock
- 1 Yellow onion, chopped
- 2 Carrots, sliced
- 2 tbsp Tomato paste
- 4 cloves Garlic, minced
- 2 tbsp Flour
- 2 tbsp Olive oil
- 2 tbsp Worcestershire sauce
- 1 tsp Fresh thyme
- 1 Bay leaf
- Salt & black pepper to taste
- 4 tbsp Butter (for mash)
- 1/2 cup Milk (for mash)
- Chopped parsley (for garnish)
Instructions
- Season beef generously with salt and pepper, then sear in olive oil until deeply browned. Remove.
- Sauté onions and garlic in the same pot; stir in tomato paste until darkened.
- Sprinkle in flour, cook briefly, then deglaze with beef stock and Worcestershire sauce.
- Return beef to pot with carrots, potatoes, thyme, and bay leaf.
- Cover and braise at 325°F for 2.5–3 hours until beef is fork-tender and sauce thick.
- Boil potatoes separately, mash with butter and milk until smooth.
- Serve stew over or beside mashed potatoes, finish with chopped parsley.
Notes
- For a richer flavor, let the stew sit overnight in the refrigerator and reheat before serving.
- Feel free to add other vegetables like peas or green beans for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 2.5–3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg