Beef Stew with Mashed Potatoes
Ingredients:
For the Beef Stew:
2 pounds beef chuck, cut into cubes
2 tablespoons olive oil
1 large onion, chopped
3 carrots, sliced
3 potatoes, diced
3 cloves garlic, minced
2 tablespoons tomato paste
4 cups beef broth
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon paprika
1 bay leaf
2 tablespoons all-purpose flour (optional, for thickening)
1 cup frozen peas (optional)
For the Mashed Potatoes:
2 pounds potatoes, peeled and cubed
4 tablespoons butter
1/2 cup milk or heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Heat olive oil in a large pot over medium-high heat.
Add beef cubes and brown on all sides. Remove and set aside.
In the same pot, sautรฉ onion until soft.
Add garlic and cook for 30 seconds until fragrant.
Stir in tomato paste and cook for 1โ2 minutes.
Return beef to the pot and add carrots, diced potatoes, beef broth, thyme, paprika, bay leaf, salt, and pepper.
Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours until beef is tender.
If a thicker stew is desired, mix flour with a little water and stir into the stew.
Add peas in the last 10 minutes of cooking.
Meanwhile, boil potatoes for mashed potatoes until soft (15โ20 minutes).
Drain and mash potatoes with butter, milk, salt, and pepper until creamy.
Serve beef stew hot over a bed of mashed potatoes.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 servings