Instructions
step 1 Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef in batches and sear until browned on all sides. Remove and set aside.
step 2 In the same pot, add diced onions and sauté until softened. Stir in garlic and cook for another minute.
step 3 Sprinkle in the flour and stir to coat the onions. Cook for 1–2 minutes to eliminate the raw flour taste.
step 4 Stir in the tomato paste, then slowly add the beef broth while stirring to avoid lumps.
step 5 Add Worcestershire sauce, thyme, rosemary, salt, and pepper. Return the browned beef to the pot.
step 6 Bring to a simmer, then cover and reduce heat to low. Cook for 1.5 to 2 hours until beef is tender.
step 7 Add the sliced carrots and cubed potatoes. Simmer uncovered for an additional 30 minutes until vegetables are tender and the stew thickens.
step 8 While the stew finishes cooking, prepare mashed potatoes: Boil the russet potatoes in salted water until fork-tender. Drain and mash with butter and milk. Season with salt and pepper to taste.
step 9 Serve the stew hot over a generous serving of mashed potatoes.
Storage and Reheating Tips
Refrigerate leftover beef stew and mashed potatoes in separate airtight containers for up to 4 days. Reheat stew gently in a pot over low heat or in the microwave, adding a splash of broth or water if needed. Mashed potatoes can be reheated in the microwave with a little milk to bring back creaminess.
Continue on the next page