Beef Stew on Mashed Potato
This Beef Stew on Mashed Potato is the ultimate comfort dish — tender chunks of beef slowly braised in red wine, beef broth, aromatics, and herbs until rich, deep, and velvety. Served over creamy, buttery mashed potatoes that hold their shape under the hearty sauce, this dish brings restaurant-quality depth with simple, comforting flavors. Perfect for cold evenings or an impressive yet cozy dinner at home.
Ingredients
For the Beef Stew
For the Mashed Potatoes
Instructions
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Prepare the Ingredients
Cut the beef into large chunks. Chop the carrots, celery, and onions into bite-sized pieces for even cooking.
Tip: Beef chuck works best — it has enough connective tissue to become tender and silky after long simmering.
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Brown the Beef
Heat oil in a pot over medium-high heat. Add the beef chunks and cook for 3–5 minutes, just until browned on the outside. Season lightly with salt and pepper. Remove and set aside.
Tip: Browning builds deep flavor; avoid overcrowding so the meat sears, not steams.
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Cook the Vegetables
In the same pot, add the carrots, celery, and onion. Cook for a couple of minutes until softened and their colors brighten. Sprinkle in 3 tbsp flour and cook until no white flour remains.
Add the red wine and simmer for 2 minutes to cook off the alcohol. Stir in the tomato paste until fully dissolved.
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Build the Stew
Pour in 3–4 cups beef broth. Add rosemary, thyme, and bay leaves. Return the browned beef to the pot.
Cover and simmer on low heat for 2 hours, stirring occasionally.
Tip: Low, slow simmering breaks down collagen, giving the stew its luxurious texture.
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Prepare the Mashed Potatoes
Place peeled, chopped potatoes into a pot of cold water with a pinch of salt.
Potato choice:-
Yukon Gold/Yellow Potatoes → naturally buttery, creamy, and hold structure well.
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Russet Potatoes → fluffier, lighter mash but can become gluey if overmixed.
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Red Potatoes → waxier; good flavor but less smooth for mash.
Yukon Gold is ideal because it creates a rich, creamy mash that won’t collapse when stew is added.
Cook until the potatoes are very soft — a fork should slide through effortlessly with no resistance.
Drain and mash immediately.Add softened butter and mix. Gradually add heavy cream until smooth.
Why heavy cream instead of milk:
Heavy cream creates a sturdier, richer mash that holds its shape when topped with stew. Milk can make the mash too loose, causing the sauce to pool rather than sit beautifully.Set aside.
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Finish the Stew
After 2 hours of simmering, the beef should be fork-tender.
Add ½ cup green peas — microwave frozen peas for 30 seconds first so they only need a couple of minutes in the stew.
Adjust seasoning as needed.
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Plate and Serve
Spoon mashed potatoes into a shallow bowl and gently flatten the top to create a small well. Ladle the beef stew over the mash, letting the sauce run slightly over the edges.
Serve hot and enjoy the rich, comforting flavors.
Note
Pro Tips
- While browning the beef, don’t stir too often — letting it sit builds a deeper crust and flavor.
- Red wine choice matters: Use something dry like a Cabernet or Merlot. Never use “cooking wine.”
- Simmer gently, never boil: Boiling tightens the beef fibers and makes them tough.
- Mash the potatoes while they’re hot: Cold potatoes become gummy.
- Use a potato ricer if you want ultra-smooth mash.
- Stew thickening: If you want a thicker sauce, simmer uncovered for 10 minutes toward the end.
