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Beef Stew with Potato Topping

A cozy, comforting stew combining tender beef, rich flavors, and creamy potato topping, perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 460
Ingredients Method Notes

Ingredients
  

For the Stew
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 pieces carrots, sliced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • to taste Salt and pepper
For the Potato Topping
  • 4 large potatoes, peeled and diced
  • 1/2 cup milk
  • 4 tablespoons butter

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the beef and cook until browned on all sides—about 6-8 minutes.
  3. Add the chopped onion, carrots, and garlic to the pot and cook for another 5 minutes.
  4. Stir in the beef broth, tomato paste, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce to a simmer.
  5. Cover and cook for about 1.5 hours.
Prepare Potato Topping
  1. While the stew simmers, place the diced potatoes in a separate pot and cover with water. Boil until tender, about 15-20 minutes.
  2. Drain the potatoes, then mash with milk, butter, and a pinch of salt.
Combine and Serve
  1. Once the beef is tender, taste the stew and adjust seasoning if necessary.
  2. Dollop the creamy potato topping over the stew and let it simmer for another 10 minutes.
  3. Scoop generous servings into bowls, and add a sprinkle of parsley on top.

Notes

This stew tastes even better the next day. Freeze leftovers without potato topping for future meals. If the stew is too thick, add more broth.